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 […]
Food Industry
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 001-2002: 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) […]