Food First Blog

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Solutions today for tomorrow's global food industry.

Q&A: Is taking a specific gravity measurement necessary for cake batter during or after mixing?
Q&A: Is taking a specific gravity measurement necessary for cake batter during or after mixing?
Question: What’s the importance of taking a specific gravity measurement on cake batter during or after mixing? We are currently using a consistometer instead. Have we been doing the wrong thing all these years?
3056 Views
Q&A: The Importance of a Kill Step Validation
Q&A: The Importance of a Kill Step Validation
Question: I recently joined a QA team and was assigned to complete the validation of our thermally processed kill step. What is kill step validation and why do we need it?
5463 Views
Q&A: 3 Ways to Know if the Facility Equipment is Really Clean and Food Safe
Q&A: 3 Ways to Know if the Facility Equipment is Really Clean and Food Safe
Question: I'm a sanitation manager. How do I know if my equipment is really clean and food safe?
1670 Views
Read the Q&A with FDA Staff on the FSMA Final Rule
Read the Q&A with FDA Staff on the FSMA Final Rule
Read the Q&A from Ryan Newkirk, the Senior Advisor for Intentional Adulteration with the Food Defense and Emergency Coordination Staff at FDA, and Jon Woody, Director, Food Defense and Emergency Coordination Staff, on what the FDA is doing to support industry compliance.
1401 Views
Q&A: Bakery Changes in the Last 40 Years
Q&A: Bakery Changes in the Last 40 Years
My old recipes from 30-40 years ago are not working right. Are the raw materials of today different in any way from that period?
1142 Views
Q&A: How Can I Engage My Team in Positive Food Safety Practices?
Q&A: How Can I Engage My Team in Positive Food Safety Practices?
How can I engage my team in positive food safety practices?
1250 Views
Q&A from Food Safety Fridays: Vulnerability Assessment for Food Facilities
Q&A from Food Safety Fridays: Vulnerability Assessment for Food Facilities
AIB International’s Earl Arnold, Food Defense and FSMA Global Manager, answers webinar participants' most pressing food defense questions in a post-webinar Q&A format.
1419 Views
A Surprise Visit from Inspectors? How to React
A Surprise Visit from Inspectors? How to React
Some inspection activities may be truly different, but preventing and limiting the effects of foodborne disease will not change.
1253 Views
How Pizza Seminar Transformed Battle Lake Boathouse
How Pizza Seminar Transformed Battle Lake Boathouse
Through an engaging instructor and learning the science of dough making, AIB International increased enthusiasm and pizza sales for Battle Lake Boathouse. Owner, Teri Gruss of Battle Lake Boathouse in Battle Lake, Minnesota talks about her experience at AIB’s Specializations: Pizza course. Read Teri’s story below:
1342 Views
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