Food Safety

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The product labeled as chicken potstickers may actually contain mandarin orange chicken, which contain milk and eggs, known allergens, that are not declared on the chicken potsticker product label.

Raw beef product may be contaminated with extraneous material — specifically soft, clear plastic.

BRCGS is a globally recognized certification program that ensures the highest level of food safety, integrity, and quality management throughout the supply chain.

Contaminated meat poses significant dangers to public health. Its consumption can lead to various foodborne illnesses caused by pathogens such as E. coli and Salmonella, to name a few.

With more shipments coming and going, loading dock and freezer/cooler doors are opened more often, resulting in more opportunities to break the cold chain.

Products subject to recall bear establishment number 'EST. 48204' or 'EST. P-48204' inside the USDA mark of inspection.

This course is appropriate for anyone looking to gain a working knowledge of HACCP, as well as those needing a food safety and regulatory update.

The impact of storage temperature on water holding has been studied for several decades, and previous research has indicated that storage temperature can impact beef color stability and water capacity ultimately impacting product yield and consumer appeal (Hertog-Meischke et al., 1998; Jeremiah and Gibson, 2001). 

The products subject to recall bear establishment number '76 S.I.F.' on the can.

The Master Meat Crafter Program is a first-of-its-kind meat industry training program offered by the University of Wisconsin Meat Science program.