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Do I Need A HACCP Plan? The Requirements Broken Down By Industry
HACCP is an internationally recognized system for preventing safety hazards in food, so it’s not a surprise that a HACCP plan is required for most processed foods on the market. However, one HACCP...
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The Safe Processing of Nuts
From harvest to consumption, your favorite nut isn’t just packaged and shipped to stores. Rather, it goes through an intricate production process to ensure there are no unwanted surprises in your...
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The Popularity Behind Thermal Processing
Thermal Processing is a practice that combines temperature and time as a way of eliminating or reducing microorganisms in food products. Through the use of high temperatures, thermal processing heats...
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Case Study: MadgeTech Makes an Impact at Vermont Cider Company
Vermont Cider Company, located in Middlebury, Vermont, is dedicated to crafting innovative and refreshing hard ciders to a wide variety of customers. Originating in 1991 for their well-known Woodchuck...
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Top 4 Methods of Milk Pasteurization
We all know the health benefits of milk; it was practically instilled in us since when we were young. But did you ever consider the dangers milk could pose if it wasn’t properly processed? Dairy...
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MadgeTech’s New MicroTemp100 is Packed with Power for Pasteurization
MadgeTech is making it easier than ever to validate pasteurization processes with its latest addition to the Micro series of data loggers. The MicroTemp100 is designed specifically to withstand the...
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The History Behind Beer Pasteurization
When it comes to beer most of us are concerned with only one temperature: cold (or between 38-55°F / 3-13°C depending on the type according to enthusiasts). But while those of us who enjoy the...
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