by Ana Levy | May 26, 2023 | Blog Post
Blog Creating Food Safety and HACCP Plans Food safety encompasses many procedures to keep raw materials and processed foods safe for human consumption. HACCP and Food Safety Plans are essential aspects of a food safety system. Learning how to create a HACCP or Food...
by Ana Levy | Jan 30, 2023 | Blog Post
Blog Environmental Monitoring with Indicator Tests: Prevent Quality Headaches in Real-Time An article in Food Safety Tech by Jeff Clinton, What Food Manufacturers Can Learn from the Baby Formula Recall, discusses costly lessons learned from recent food recalls. Among...
by Ana Levy | Aug 4, 2022 | Blog Post
Blog Managing Mycotoxins in Feed Mills Certain molds and fungi produce mycotoxins — toxic compounds that lead to adverse effects in animals and humans when consumed. Many commodities such as grains, flours, rice, and corn are susceptible to mycotoxin contamination,...
by Ana Levy | Apr 12, 2022 | Blog Post
Blog Preventing Food Recalls Food recalls present a significant challenge to food production operations. While companies strive to use resources throughout their supply chains efficiently, they face gaps in processing, contamination, which lead to costly recalls, loss...
by Ana Levy | Mar 5, 2022 | Blog Post
Blog Best Practices for Testing Zearalenone Zearalenone has been identified as one of three significant mycotoxins to be on the lookout for during the 2022 harvest. Zearalenone, along with Aflatoxin and Deoxynivalenol (DON), has been found to have a higher prevalence...
by Ana Levy | Feb 28, 2022 | ATP Blogs, Blog Post
Blog Sanitation in the Hotel Industry Maintaining customer loyalty and confidence in the hotel industry means staying on top of sanitation practices. Disinfecting hotel rooms, frequently touched areas, and common spaces ensure guests remain healthy as we begin to...
