Food is not only a necessity, it’s a comfort. Having a good day? Grab some ice cream! Having a bad day? Make it a double scoop. But have you ever stopped to think about how your food goes from manufacturer to table?
According to the Centers for Disease Control and Prevention, 1 in 6 Americans get sick from eating contaminated food each year. From farm to table, food contamination can happen at any point during the process and understanding the role temperature plays in keeping food safe is critically important.
As the poultry industry continues to diversify – from the consumer shift towards ready meals and meal kits, and exports to emerging global markets - the demand for blast-freeze capabilities and to store poultry is on the rise. The Farmers’ Organization Authority (FOA) projects the global demand for poultry to grow 24-percent in the next 10 years, so the proper poultry cold-chain infrastructure at home is a priority.
Working in Extreme Temperature Environments is Hazardous, and Accidents can Happen Very Quickly
In an excerpt from GCCA's Top 10 Employee Safety Tips, Americold's Rick Stevens offers his advice on workplace safety.
FSMA Provides All Cold Chain Participants a More Definitive Raodmap to Improve the Safety of Our Food Supply
The Food Safety Modernization Act will have a sweeping, extensive impact for temperature-controlled supply chain providers. Read commentary from Billy Adams of Americold, in an excerpt from an article posted in Food Logistics Magazine.