We are proud to announce that our Food Safety Program is now in compliance with a HACCP (Hazard analysis and critical control points) Certificate through GMP (Good Manufacturing Practices) auditing.
By being GMP compliant we demonstrate the highest standards when it comes to Traceability, Pest Control, and Microbial Testing in the on-going effort to ensure the best quality of mushrooms from our facility to your table.
America’s food supply is among the safest in the world, yet recent salmonella outbreaks in eggs have some people wondering about what foods are safe to eat and what to do to avoid food-borne illness.
Today’s blog takes a look at foods with the lowest risk and includes tips on how to handle and prepare food to keep contamination at an all time low.
The FDA estimates that there are more than 76 million cases of food-borne illness annually, meaning making wise food choices and taking simple precautions can lower the risk dramatically. The best way to avoid food-borne illness is to prevent it. Foods most likely to cause food poisoning include raw or undercooked meat, poultry and fish, and unpasteurized milk.