by Darryl David | Dec 22, 2015 | Ice Cream Consulting
Excellent article in the September issue of Dairy Foods written by Allen Sayler starting off by stating, “Production personnel’s hands-on knowledge of how equipment works contributes to food safety.” The message balance technology with people, one does not...
by Darryl David | Dec 15, 2015 | Ice Cream Consulting
Corn Sweeteners are produced in a variety of ways including liquid, syrup, and solid. Used in a variety of food applications including, beverages, baking, candy, confections, dairy, brewing and chocolate. Below is a chart showing dextrose equivalent (DE) percentage of...
by Darryl David | Dec 8, 2015 | Ice Cream Consulting
In states where marijuana is now legal, the presence of THC infused consumable products are more prevalent than ever before and as with traditional consumable products, the key to success is the repeat customer. What makes a customer come back for more, in my opinion...
by Darryl David | Oct 27, 2015 | Ice Cream Consulting
More times than not I receive a call from an individual asking if something is really necessary for their new facility and oh by the way, the lease and some contractor agreements are signed and was told by an inspector I need to do “X”. The infamous “X.” It is a...
by Darryl David | Oct 13, 2015 | Ice Cream Consulting
Forrager.com targeted to the cottage community, offers a clear explanation of the term, posting each states law, what the cottage industry is about and foods identified as acceptable and unacceptable to make at home and sell to the public. What is a cottage food law?...
by Darryl David | Oct 6, 2015 | Ice Cream Consulting
From the Government Publishing Office: §110.5 Current Good Manufacturing Practice. (a) The criteria and definitions in this part shall apply in determining whether a food is adulterated (1) within the meaning of section 402(a)(3) of the act in that the food has been...
