Food Safety
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- May 07, 2014
A year or so ago, I was sitting comfortably in a classroom proctoring an exam. Freshly tenured, a few books and articles written, and now an associate professor in the humanities, I should have been feeling pretty content. My former Ph.D. student self would have thought so…yet, my mind was wandering. As students filled out their exams on film history, I couldn’t help but ponder what necessary standards potentially were used for the bottled iced coffee with milk beverage that I was drinking that evening. How was the milk procured? What did their facility look like where they brought these ingredients all together? Did they monitor temperature during transport? Was it properly handled when it was shelved at the convenience store? How had pH levels been monitored throughout the process?
Yes, this would just seem like neurosis to many; however, there was something more going on…The past five years I had been doing research and writing for Nelson-Jameson on the side, in the hopes of filling in some economic gaps left by my then current position. Over the course of those several years, my research heavily focused on food safety and quality control/assurance. Far from neurosis, the clouds parted that night when I realized I was staring into the face of a passion that had developed (no, not an appreciation of iced coffee), the want to help provide a safe, quality food supply.
I suppose slowly, the research methodologies and patterns of critical thought/engagement I was so comfortable with in my work at the university, seeped into pursuing this topic. Yet, I had never seen this path coming. So when I had the opportunity afforded to me to continue on this trail as a manager of the Laboratory Products area, I jumped on it.
- April 15, 2014
We have all heard of “helicopter parents,” those that coddle and hover over their kids. Remarkably annoying to educators, scout leaders, etc., one has to at least respect that they (in their own bothersome and overt way) essentially want to ensure their kid’s safety and well-being. Well, what about being a "helicopter" producer?
Don’t you want to ensure the safety and quality of your product when raw ingredients come into your facility or when the finished product heads out on the truck to be sold? Do you worry that your product might be compromised by influences beyond your control? Are you keeping an eye out for things occurring in-house that might compromise your product?
- March 26, 2014
The food industry surely sees its share of yeast and mold concerns. Both are relentless aggressors in food deterioration and spoilage that: “can
- November 13, 2013
Are you one of our hobbyist customers that makes your own cheese, brews your own beer, etc. for non-retail use? If you are one of these small operators/hobbyists and you