Reading food labels helps you determine the nutrient and caloric content of a food, as well as its serving size and ingredients. The U.S. Food and Drug Administration (FDA) requires packaged food to display certain information on its label, such as the name and nutrition content of the food. These requirements are legally mandated by…
Learn how you can improve your personal wellness and the wellness of your planet by understanding one important concept of locally grown food. In today’s society, people do not often think about what they eat. The majority of American citizens choose the most convenient and cheapest foods they can buy at the grocery store, not…
Bovine Spongiform Encephalopathy (BSE) is also commonly known as Mad Cow Disease. BSE is caused from an infection from a mutated protein (known as a prion) that attacks the central nervous system of the bovine. The prion basically turns the spinal cord and eventually the brain into a “spongy” appearance – hence giving it the…
To assure the population consumes a wholesome and safe food product, HACCP (Hazard Analysis Critical Control Point) was developed to analyze food processes to detect and control biological, chemical, and physical hazards. It was HACCP that “validated” that packaging plants were producing a safe and wholesome product for the consumer. History of HACCP Originally developed…
Study shows those eating less meat plus more veggies and fat on low-carb diets enjoyed healthy hearts and longevity. Mom was right, eat the veggies, but also the fat to live longer. A large human study has shown that contrary to popular belief, eating a higher fat diet can be linked to reduced mortality from…
Choline and inositol are important nutrients that can be found in various dietary sources. A well balanced diet is crucial in maintaining health. In addition to vitamins and minerals, the foods we eat provide us with energy and essential nutrients required for life. Some of these nutrients include choline and inositol. These nutrients can be…
While food safety is highly-protected against bacteria and other hazardous contaminants, one area is somewhat overlooked – toxic food ingredients! The food we eat is protected by a variation of testing including: HACCP Plans, Sanitation Handling Practices, and a number of strict procedures that validate a safe and wholesome product is produced for consumption. While…
Certain food coloring is actually composed of ground insects! So lets have a look into some of the products containing carmine, along with the bugs inside. Today’s food products contain a huge magnitude of ingredients and additives to make them have a nice appearance, enhance the taste, and extend their shelf life. Just for fun,…
Food borne diseases, parasites, and bacteria have become a major concern. But, with proper food handling and cooking, this issue can easily be eliminated. Processing facilities struggle to maintain sanitation and proper food handling techniques by utilizing HACCP and SSOPs in their establishments. While these practices greatly decrease the possibility of bacterial contamination, it is…
The SSOP in the food processing establishment is a planned, designed, written, and executed program to maintain sanitation while protecting a food product. Planning the SSOP is a critical step as a pre-requisite to a successfully designed sanitation program. The SSOP must completely describe all clean-up steps for pre-operational sanitation and operational sanitation, as well…