food 2

Food safety is an underlying concern touching every corner of the food industry, from manufacturers and distributors to the consumers ultimately eating the food. Hazard Analysis and Critical Control Points (or HACCP) is an internationally-recognized method of identifying and managing the risks...

A few months ago, we discussed a story that the Yale Daily News had reported on: a data server failure that brought down the entire university’s website and email accounts, during the wonderfully inopportune time of semester finals.

When it comes to regulatory bodies and concrete descriptions of how exactly you should be monitoring your environment . . . well it never comes to that.

A lot of effort and concentration is focused on what happens to products within a manufacturing facility, whether that be food products, pharmaceutical products, or medical device products. Once the product is made, it should be safe to consume, right? Right! As long as best monitoring and...

21CFR11 is to Food and Pharmaceutical professionals what Dr. Kelso was to Sacred Heart Hospital in the television series Scrubs. Annoying, but necessary.

Discussing food borne illness and the resulting sicknesses is never the most fun thing to do, but that doesn't mean it’s still not important! Below we've outlined a few clues (with references to Sherlock Holmes) that may indicate the food you are producing, distributing, or eating has been...