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Editor’s note: This is the second installment of a four-part series on how companies can use electronic record keeping to enhance food safety efforts. The series is sponsored by PAR Technologies.  


“Today’s food supply chains have an inherent weakness: individual parties are using disparate digital systems, different technologies, and paper-based processes to bridge the gaps,”…

Editor’s note: This is the final installment of a seven-part series on Hazard Analysis and Critical Control Points sponsored by PAR Technologies. There are seven HACCP principles outlined by the Food and Drug Administration to serve as a guideline for creating a systematic approach in the identification, evaluation and control of food safety hazards.

To…

Editor’s note: This is the sixth of a seven-part series on Hazard Analysis and Critical Control Points sponsored by PAR Technologies. There are seven HACCP principles outlined by the Food and Drug Administration to serve as a guideline for creating a systematic approach in the identification, evaluation and control of food safety hazards.


“Verification procedures…

Editor’s note: This is the fifth of a seven-part series on Hazard Analysis and Critical Control Points sponsored by PAR Technologies. There are seven HACCP principles outlined by the Food and Drug Administration to serve as a guideline for creating a systematic approach in the identification, evaluation and control of food safety hazards.


Once a…

Editor’s note: This is the fourth of a seven-part series on Hazard Analysis and Critical Control Points sponsored by PAR Technologies. There are seven HACCP principles outlined by the Food and Drug Administration to serve as a guideline for creating a systematic approach in the identification, evaluation and control of food safety hazards. 

“What will…

Editor’s note: This is the third of a seven-part series on Hazard Analysis and Critical Control Points sponsored by PAR Technologies. There are seven HACCP principles outlined by the Food and Drug Administration to serve as a guideline for creating a systematic approach in the identification, evaluation and control of food safety hazards. 


Once a…

This is the second of a seven-part series on Hazard Analysis and Critical Control Points sponsored by PAR Technologies. There are seven HACCP principles outlined by the Food and Drug Administration to serve as a guideline for creating a systematic approach in the identification, evaluation and control of food safety hazards. 

Once a hazard analysis…

Editor’s note: This is the first of five articles on Hazard Analysis Critical Control Points sponsored by PAR Technologies. There are seven HACCP principles outlined by the FDA to serve as a guideline to creating a systematic approach in the identification, evaluation and control of food safety hazards. 

Since the early ’90s, meat, egg and…

Editor’s note: This is the first of a four-part series on technology and food safety sponsored by PAR Technologies.

pH meters, infrared thermometers, wearable prompting guides and automatic cleaning systems are just a few of the many technology advancements the food industry has seen in the last 20 years says NSF’s Rade Jankovic, Senior Account…

Editor’s note: This is the final installment of a four-part series sponsored by Par Technologies. For Parts 1 through 3, please see the links below. 

About one in four households —23 percent to be exact — in the United States purchase groceries online, according to research by the Nielsen Company and Food Marketing Institute that…