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News — HACCP

First In, First Out Food Storage

Posted by Aaron Spencer on

There is nothing more frustrating than throwing out old forgotten produce or other food items that have gone bad. It’s just like flushing money down the toilet. This type of needless waste doesn’t have to happen. Following HACCP guidelines, the rule of “first in, first out” is crucial in ensuring food is safe and good quality — and it can save you money. It all begins with proper labeling at the time of receiving. First in, first out, or FIFO, means always use the foods you received or prepared first. To be successful, the “use-by” date must be clearly marked...

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Seven Principles of HACCP

Posted by Aaron Spencer on

HACCP, or the Hazard Analysis Critical Control Point system, is a process-control system that identifies where hazards might occur in the food production process and puts into place actions to prevent the hazards from occurring. By strictly monitoring and controlling each step of the process, there is less chance for hazards to occur. By following the principles of HACCP, you can prioritize and control major foodborne hazards like chemical residues, such as from pesticides and antibiotics, and microbiological contaminants, such as Salmonella and E.coli.HACCP was first used in the 1960s by the Pillsbury Company to produce the safest and highest...

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