Often among the most expensively priced items in restaurants, shellfish, such as oysters, lobster, and mussels, are considered some of the finest culinary delicacies. However, they are also some the trickiest foods to prepare safely, and can carry harmful bacteria, viruses and biotoxins, which cause a number of illnesses, while shellfish allergies are also common. When dealing with shellfish, there are food safety risks at every stage of the food supply chain. Whether you’re pursuing a career in quality assurance and control, or working in a food serving environment, taking care when dealing with shellfish is essential. Want to know.. READ MORE »
Consumers are becoming more informed in their food choices than ever before. These days, the average shopper reads every label on the products they buy, comparing nutritional value details as well as safety and allergy information. Governments around the globe have also begun imposing very strict regulations and health guidelines on the food industry, so companies must be more vigilant than ever when it comes to food quality control. For those interested in careers in food safety, this growing awareness means that they can look forward to greater opportunities in their chosen career. If you’re planning to pursue a food.. READ MORE »
Today’s consumers want to know more about the health and safety of their food. The “farm-to-table” or “factory-to-table” movement has consumers expecting comprehensive information about where food comes from and how it is handled. In a word: traceability. Increasing traceability is now a collaborative effort among today’s businesses, trade associations, industry groups, and regulatory agencies. Food quality assurance professionals are driven by government regulations and consumer pressure to promote improved traceability using consistent, interoperable data-sharing processes based on global standards. If you are planning to pursue a food safety career, read on to learn the benefits of traceability in today’s food.. READ MORE »
After years of research and consideration, the Food and Drug Administration (FDA) has announced a trans fat ban, effective 2018. Companies now have three years to either stop using the unhealthy artificial substance or petition the FDA for special permission—which won’t be easy to get. This is part of the industry’s move toward better heart health. If you are planning to pursue a career in food safety, read on to learn more about trans fat—what makes it unhealthy and what the new FDA regulation means for the food industry. FDA’s History of Food Quality Controversy The FDA is the main.. READ MORE »
Many people suffer from weak immune systems. While for some this may be a result of an organ or bone marrow transplant, others may have weak immune systems due to a chronic illness like HIV or AIDS. There are also individuals who are simply born with weak immune systems and will need to form careful habits early on in their lives in order to ensure they do not become prone to dangerous diseases. When a person’s immune system doesn’t work at full capacity, their body has a difficult time fighting harmful bacteria and they run a higher risk of getting.. READ MORE »
Make the most of your summer with these tips for safely grilling your favorite summer foods!
People have become much more conscious of the food products that they purchase and consume. In fact, now more than ever before, we are checking food labels to ensure that the products we select meet the levels of protein, carbohydrates, sugar and sodium that food experts deem healthy. However, have you ever stopped to consider that major players in the food industry could be leaving a few ingredients off of that label, or even overstating just how healthy a product actually is? If you are pursuing a career in food safety, read on to learn a few facts about the.. READ MORE »
Getting an education is one thing, putting that knowledge to good use is another. AAPS students enrolled in our are taking the opportunity to develop their skills by training with leaders in Food Safety and Quality Assurance. Implements Your Skills The hands-on training AAPS students receive is only a part of what prepares them for the workforce. AAPS’ close industry connections allow for some of the best co-op placements in the industry. These placements allow students to expand on their specialized knowledge in real food safety environments. Co-op Placements AAPS students have gained real work experience with leaders in the.. READ MORE »
11 million Canadians suffer from food poisoning every year. While most people who get sick only suffer milder symptoms that don’t need treatment, a percentage of those infected will require hospitalization, and a small percent die as a result of their illness. Milder symptoms of food poisoning include: nausea and/or vomiting diarrhea abdominal pain headaches weakness mild fever Severe food poisoning, on the other hand, can lead to bloody stools, extreme pain, kidney failure, and seizures. The Center for Disease Control collected 10 years’ worth of data of food poisoning specifically in the United States, in order to determine which.. READ MORE »
Students pursuing food safety careers know that genetically modified organisms (GMO) are organisms whose genetic materials have been altered by scientists. While there are various reasons for producing genetically modified foods, the most common one is to improve crop protection, since crops can sometimes become infected by insects, viruses, or as a result of a resistance to herbicides. Because most foods can be genetically altered, it’s important that GM foods are thoroughly assessed by food quality experts before being placed on the market. Individuals pursuing food safety careers will learn all about which foods and crops are most commonly genetically.. READ MORE »
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