NEW YORK: June 13, 2016 -- The New York State Department of Health has selected MeWe CoInspect to help manage data collection and analysis for the state’s Childhood Lead Poisoning Primary Prevention Program (CLPPPP). In this program, MeWe will deliver innovative technology to improve regulatory workflow, environmental health management, and housing inspections across New York state.
This article was originally posted in Food Quality & Safety magazine. You can read the full article here: http://www.foodqualityandsafety.com/article/quality-assurance-with-mobile-technology
The term “food safety” generally refers to practices used in food handling, storage, and preparation that preserve the quality of food while preventing contamination and spread of foodborne disease. People at every stage of the food supply chain work hard to prevent food from becoming affected, but this can still happen in many ways. Some food products may already contain parasites or bacteria, while others get contaminated during the packaging process. All types of food can become contaminated, but red meat, eggs, poultry, cheese, dairy products, raw sprouts, fish, and shellfish pose a higher risk.
This article was originally posted in Food Manufacturing magazine. You can read the full article here: http://www.foodmanufacturing.com/article/2016/01/using-mobile-software-food-safety-palm-your-hand
News about food safety seems to be everywhere lately. Every day, there’s a story about a salmonella outbreak or a company having to recall products due to possible contamination. In 2015, there were 420 recalls, market withdrawals and safety alerts for food products according to the FDA. Why is this the case?
The following article was written by MeWe CEO Manik Suri and appeared in Food Safety Tech Magazine on December 7, 2015.
Summary: Food companies should use technology to improve their food safety operations, helping keep customers safe and satisfied.
News concerning the safety of food seems to be everywhere these days. Why is this the case?
I’ve been buying the fresh spinach dip at Trader Joe’s for years.
I love it — along with almost everything else at my local TJ’s in Cambridge, MA. Recently, I learned more about the history of this amazing spread. It’s made by a local food manufacturing company called Bombay Duck — a small 10-person operation based in Acton, a suburb 30 minutes outside Boston. They also make the fresh veggie wraps and falafel sandwiches sold at TJ stores around the area.