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…
Salt (sodium chloride) is something that is added to many foods that we may not be aware of. For people with hypertension, this can be a problem. The NHLBI (National Heart Lung and Blood Institute) states on their website…“most Americans consume more salt than they need. The current recommendation is to consume less than 2.4…
Honey is full of nutrition, including antioxidants, carbohydrates and a range of vitamins and minerals, all able to aid in a variety of common complaints Honey is not only a fantastic natural sweetener, but is also a simple carbohydrate source and a carrier of a wide range of nutritious antioxidants, vitamins and minerals. Honey is…
Neonicotinoids are a class of systemic pesticide that contains nicotine like substances, and become a part of the produce when used. We have all seen, and know about the pesticides farmers spray on their crops. In today’s modern world of farming, pesticide use is a given. Indeed, in an attempt to ensure a good and…