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A new study commissioned by the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) has shown that consumers may need to rethink how they handle their spice containers.

The study found that spice containers can easily and often become cross-contaminated with pathogens during food preparation.

The study, “Cross-Contamination

Continue Reading Study finds spice containers pose contamination risk during food preparation
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


Continue Reading HACCP Principle No. 7: Compliance requires the right records