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The popular food chain Chipotle has been in the news much more lately, and not for a good reason. To date, at least 42 people have contracted the E. Coli bacteria, as a result of eating food from Chipotle.  The company’s 43 locations that were involved have just recently reopened since the breakout occurred on October 19th. This unfortunate outbreak is a frightening reminder of the importance of food safety is and how critical it is to strictly follow FDA guidelines.

The first outbreak at Chipotle was only linked to 11 restaurants in Washington and Oregon, but the CDC has recently confirmed that illnesses in California, New York and Ohio were also related. Although no one has died from this outbreak eight people in total have been hospitalized. The source of the contamination is still under investigation and remains unclear, but health officials believe that a single ingredient caused this outbreak.

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Posted in: News, Blog Posts, Food, Meat and Poultry,

By: MadgeTech Marketing Team

Monitoring temperature is a critical practice for more industries than you probably realize. Many temperature applications have state and federal regulations that require temperature monitoring and also require the proof (data) to support that all relevant temperature requirements have been satisfied. The temperature data that is collected must be analyzed and presented in a report to regulatory bodies and also kept on file by the facilities being regulated for a number of years.

Data loggers are the primary tool for temperature monitoring applications all over the world, in dozens of industries.

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Food processors worldwide package and 'can' hundreds of thousands of food products every day. In doing so, these facilities bear the huge responsibility of consumer safety in regards to eliminating bacteria or other harmful microorganisms that may be present.

Food safety laws require all canned goods to be heated to certain temperatures internally to kill bacteria. The required temperature varies depending upon the food product but in all cases, proof of proper temperature levels and timeline must be documented and available in a report form as needed for validation.

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Posted in: News, Blog Posts, Food,

By: MadgeTech Marketing Team

A Quick History of HACCP

11/11/15 3:00 PM

Closing in on its 56th year, the system known as HACCP (hazard analysis and critical control points) has played a vital role in food safety assurance. HACCP is a process control system, defined and outlined by food producers, that identifies where hazards might occur in the food production process. The HACCP system puts into place actions to prevent hazards from occurring and provides corrective action in the event of a problem.

The HACCP approach has evolved over the years, and today it is a complete food safety management system (FSMS) with increased efficiency and effectiveness. Though the HACCP we know today is extremely successful, it has come a long way since its inception. 

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Posted in: News, Blog Posts, Food,

By: MadgeTech Marketing Team

Many people will purchase a bottle of wine, bring it home, store it and not worry about it until it is being served. They may not realize the importance of the storage conditions, or when the wine may go bad, and how much pressure build up may be in the bottle.

Wine is a very sensitive fluid that must be monitored carefully if you do not want it to be ruined. It can be spoiled by the temperature in a fridge dropping just a few degrees. Temperatures that are too low, under 40 °F, can slow the ageing process of wine and it can possibly create freezer burn in the wine bottle. Where high temperatures above 90 °F can spoil wine almost instantly.

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Posted in: News, Blog Posts, Food, Storage, Shipping / Transportation, Wine,

By: MadgeTech Marketing Team

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