I was asked to start a food safety thread here to get the questions answered from a food science stand point.
I am HAACP trained, a Food Safety Instructor for ServeSafe, and spend my engineering knowledge designing, manufacturing and installing different food safety instruments my company creates.
This thread will only be a good as your participation levels, so have at it.
I am HAACP trained, a Food Safety Instructor for ServeSafe, and spend my engineering knowledge designing, manufacturing and installing different food safety instruments my company creates.
This thread will only be a good as your participation levels, so have at it.
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