Everyone wants to be healthy but what does that look like? In simple terms, you are healthy if your body is in homeostasis. So what does that mean? Think of this word as “stable home”. Your body is your “home”. In order to function properly, it must maintain stable conditions even though the outside environment may vary, such as […]
Objective To compare digestion of whole wheat bread and white bread Background The body breaks down starch in food using an enzyme in the saliva and the small intestine called alpha-amylase. Enzymes are simply proteins that drive specific reactions in the body without being changed themselves. Alpha-amylase breaks down starch to produce glucose. Fiber in […]
Are you having trouble standardizing food formulations? This video will teach you how to solve standardization problems using both mass balance and Pearson square method.
I suppose that for most of you, your food comes from the supermarket since that’s where we generally buy our groceries. Other than that your food may come from a restaurant, cafeteria, roadside vendor, a factory or a farm. But that’s not what I mean when I ask where you food comes from. Food of […]
Food safety programs such as HACCP are primarily focused on food science, regulatory rules and regulations, documentation, verification tests, and training. While these are great aspects of building and maintaining a viable food safety plan, they are not enough. Along with food safety management, building a food safety culture is essential. Frank Yiannas discussed this idea in […]
The terms validation and verification are often confused. During validation, you determine if your HACCP system is designed and capable to eliminate hazards or reduce them to a safe level. Verification on the other hand consist of ongoing activities to determine if the HACCP system is working effectively. HACCP validation should be done during the […]