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Monthly Archives: October 2015

Safe Thawing

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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