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.
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 »
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 »
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 »
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 »
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 »
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 »