How ISO/TS 34700 Shapes Ethical Thanksgiving Turkeys
When you think of Thanksgiving, the focus naturally goes to the turkey and the feast. Behind that centerpiece is a supply chain: breeding, raising, transport,…
NSF/ANSI 51-2023: Food Equipment Materials
An American National Standard, NSF/ANSI 51-2023, doesn’t deal with what’s in your food—it focuses on what’s in the equipment used to make your food. Demand…
FSMA, Foreign Suppliers, and Third-Party Accreditation
Foodborne illness strikes 48 million Americans annually, according to the U.S. Centers for Disease Control and Prevention, requiring hospitalization for more than 120,000 people and…
ANSI Z83.11-2016/CSA 1.8-2016 – Gas Food Service Equipment
In the food service industry, the product (the food) is very straightforward, but one can easily forget about the many components that help to ensure…
Petri Dish Burger and Lab-Grown Meat
In the summer of 2013, scientists at Mark Post’s laboratory in Maastricht University in the Netherlands successfully produced the world’s first hamburger made from lab-grown…
ANSI GELPP 0001-2002: Livestock Operations Conditions
In the middle of the 20th Century, there was a “Green Revolution”. During this time, due to scientific accomplishments, the overall crop yield increased greatly,…
California’s Food Handler Card Law
In California’s food industry, the Food Handler Card certificate – introduced by SB 602 a year ago and refined by SB 303 (chaptered Sep. 6th, 2011)…