How to Choose and Use a Food Thermometer By Lydia Zuraw  Our recent article about why thermometers are important for food safety may have gotten you thinking about getting one or using the one you have more often. If so, here’s some advice on how to select and use one. If you’re in the market for a new food thermometer, there are a lot of options... Continue Reading
Temperature Logs: A Misunderstood Liability By David Walpuck  Log documentation involving temperature is a necessary tool in any food processing environment. Whether it is cold holding, hot holding, cooking, cooling, refrigeration, freezer or time controlled, temperature logs not only shed a light on whether an employee understands the process, but are also a strong indicator of potential liability. If left unchecked, no matter... Continue Reading
More Food Safety News | 
Those epoxy resins used to line metal food cans and some plastic containers are safe at current permitted levels, with some European bickering still going on about where lower limits should be placed. They may not have gotten that memo yet in North Carolina, where a "Toxic Free Kids Act" has been introduced on the... 
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