The increasing prevalence of self-checkout lanes and reusable shopping bags means bagging groceries is not necessarily left to the professionals.
Proper bagging techniques are essential to keep your groceries fresh, safe, and intact for your enjoyment. Many of these guidelines stem from common food safety principles, like separation of food types and controlling temperature. Here are a few tips:
If you use reusable bags, here are a few additional items to consider.
These simple actions can help keep your groceries safe and delicious from cart to home.
In this Food Facts video, Paul Counce, a professor at the University of Arkansas’s Rice Research and Extension Center, explains the process behind how brown rice becomes white rice.
This column provides information about seafood packaging that can help increase shelf life and retain quality.
A look at sous vide processing and its food industry applications.
New titles from IFT Press
An exploration of the importance of water conservation in food and beverage processing and new technologies to help bring it about.
This column addresses the functions that layered food packaging provides: protection of its contents, improvement of brand operations, decrease of distribution damage, enabling of retail presentation, alignment with consumer use, and minimization of package materials, as well as how package layers are formed, and new developments.
The dangers of a high-sodium diet have been well documented, but a new technology devised by scientists from Washington State University could help reduce sodium in processed foods while retaining taste and texture.
With the rapid spread of COVID-19, the global food system has been pulled into new and uncertain territory. New recommendations for personal and public safety, the global nature of the pandemic, and resulting shifts in consumer behavior have all contributed to this uncertainty. This episode of Food Disruptors is one of several that will explore the immediate and lasting effects that COVID-19 may have on the food industry. Today, we’re going to speak with experts in food manufacturing and food safety. Listeners will learn what COVID-19 means for food production and how the food industry can ensure food safety in this unique environment.
With the ability to survive for long periods at both high and low temperatures, Listeria monocytogenes is a potentially deadly foodborne pathogen. So, it’s easy to see the value of a computer model developed by Cornell University scientists, which allows food safety professionals to predict where in a production facility the pathogen is most likely to be found.