Methods for bacteria-free defrosting As soon as raw or cooked meat, poultry or egg products begin to thaw and become warmer than 40 °F (5 °C), bacteria that may have been present before freezing can begin to multiply. Perishable foods should never be thawed on the counter or in hot water and must not be…
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HACCP standards and where we stand
HACCP is a food safety system designed to identify and control hazards that may occur in the food production process. A hazard is any biological, chemical or physical agent that is likely to cause illness or injury. The HACCP approach focuses on preventing potential problems that are critical to food safety known as 'critical control…
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Storage Times
How long can the consumer store the food and still use it at top quality? Since product dates aren't a guide for safe use of a product, how long can the consumer store the food and still use it at top quality? Follow these tips:Purchase the product before the date expires. If perishable, take the…
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Our Food Safety Commitment Even After Delivery
RECALLS & ALERTS Just because a purchase is completed does not mean our job is done. We follow up even after the delivery, just so you can enjoy a healthy and delicious meal on board. What is a Recall? A recall is when a product is removed from the market or a correction is made to the…
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