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Posts Tagged: food safety

How Time and Temperature Control Affects Food Safety

Ensuring food safety is a top priority for any business. In any food production environment, manufacturers must follow strict practices to ensure that the food meets a safe standard for public consumption. With guidelines on proper handling, cooking and storage, food safety controls work as a defense against foodborne illnesses and, in many provinces, are required by law. While many factors affect the growth of pathogens in food, time and temperature are two of the most important variables to control along the production chain. Time and temperature controls should be applied to foods including dairy products, eggs, meat, tofu, and.. READ MORE »

Tips for Food Safety Training Students on How to Prevent Food Safety Hazards

Food safety is a top priority for manufacturers. They must implement policies and follow rigorous guidelines in production and processing environments to ensure that all items released to market are safe for public consumption. A failure to comply with such measures can lead to foodborne illnesses, which may in the worst of circumstances lead to loss of life. Further consequences of such incidents can include a reduction in public confidence, serving to damage the brand’s reputation for a long time. To understand some of the top causes of compromised food safety, and what best practices can be employed in food.. READ MORE »

3 Little-Known Facts About Best Before Dates and Food Safety

Are best before dates and expiry dates the same thing? Here’s a look at what the two terms mean, and how they affect food safety and food waste in Canada.

Undercover Chemical Contaminants and How They Create Food Safety Concerns

That dangerous chemicals are sometimes present in food is not a secret, but consumers—and even health professionals—may not be aware of some of the surprising places these chemicals can come from. Even small amounts of some chemicals can have detrimental effects to the health of those who consume them. For that reason, the elimination of these kinds of compounds is an important task for the upcoming generation of food safety professionals. Curious about where these hidden chemicals come from, and what kinds of effects they can have on those people who accidentally consume them? Here’s what you need to know… READ MORE »

4 Facts About Listeriosis for Future Food Safety Professionals

Listeriosis is a bacterial infection that can be contracted when an individual consumes contaminated food or water. Every year, about 134 cases of invasive listeriosis are reported in Canada. It’s extremely important that food safety professionals help prevent the spread of listeria, as one contaminated food manufacturing plant could cause an outbreak across a province or even the entire country. As you’ll soon learn in your food safety program, there are many ways that you can work to prevent a listeriosis outbreak. Get a head start on your training by reading about some key facts on listeriosis. 1. Listeria Bacteria.. READ MORE »

3 Things Students in Food Technology Training Should Know About Drying Food

There are plenty of unique ways to process food. Irradiation, blanching, fermentation, freezing, and drying are all methods for processing food items that are currently used in today’s food industry. Each method comes with its own unique benefits—whether it may be reducing the risk of food-borne illness, increasing storage longevity, or simply making the food item taste better. Drying is one of the oldest ways of preserving food. In fact, humans have been using this method for thousands of years. But while the method might not have changed very much over the centuries, its application has been streamlined by food.. READ MORE »

5 Common Food Safety Myths Debunked

According to new research conducted during the ‘Food Safety Month’ of November, many people are increasing their chances of food poisoning by believing a number of dangerous food safety myths. Food storage, cooking, cleaning, and of course, eating is a central part of every person’s daily life, so harbouring misconceptions about food safety can put Canadians at risk every single day. That’s why people like you are needed in the food safety profession, to set society straight on what is and isn’t safe to eat. With the right training, you can start this important work yourself. To begin on the.. READ MORE »

A Quick Guide to Food Safety for Weak Immune Systems

Many people suffer from weak immune systems. While for some this may be a result of an organ or bone marrow transplant, others may have weak immune systems due to a chronic illness like HIV or AIDS. There are also individuals who are simply born with weak immune systems and will need to form careful habits early on in their lives in order to ensure they do not become prone to dangerous diseases. When a person’s immune system doesn’t work at full capacity, their body has a difficult time fighting harmful bacteria and they run a higher risk of getting.. READ MORE »

FTSQ Co-op Students Are Learning From the Best in the Industry

Getting an education is one thing, putting that knowledge to good use is another. AAPS students enrolled in our Food Technology, Safety and Quality diploma program are taking the opportunity to develop their skills by training with leaders in Food Safety and Quality Assurance. Implements Your Skills The hands-on training AAPS students receive is only a part of what prepares them for the workforce. AAPS’ close industry connections allow for some of the best co-op placements in the industry. These placements allow students to expand on their specialized knowledge in real food safety environments. Co-op Placements AAPS students have gained.. READ MORE »