Smart Solutions / Blog / March 2017

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Smart Solutions Blog

Articles From March 2017

If you’re familiar with the processing of juice, seafood, meat, or poultry, HACCP is the risk-based preventive food safety system you know and love. And although historically not required, many other types of food commodities have used HACCP, either to satisfy customer requirements or to achieve a third-party certification. I have heard many people express the notion that “well I have a HACCP plan, so I’m good”. But in reading the regulation (21 CFR Part 117), I think there is more to it than just considering the biological, chemical and physical hazards associated with the product and the process.

Posted: March 21, 2017
Filed under: Food Safety, HACCP, Restaurant, Technology
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