Connected Insights

  • Drug Stability at High Temperatures: The Need for Monitoring Systems

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    Pharmaceutical companies share a duty to ensure that their drugs are kept in an environment that maintains their efficacy. Although USP sets standards for the proper storage and distribution of medicines, many state boards of pharmacy follow these guidelines erratically. Since many drugs become unstable at high temperatures, keeping them ...

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  • Suppliers: An Essential Ingredient of Your Food Safety Plan

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    Choosing a reputable supplier is no small task. The safety and quality of your final food product is ultimately dependent on both the ingredients themselves and on the best practices of the supplier. Let’s take a look at some helpful recommendations for choosing the right suppliers.

    Be selective based on ...

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  • Locally Sourced Food: No Excuse for Lack of Due Diligence

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    Surveys frequently show that most consumers believe locally sourced foods are safe from foodborne illness. Consumers are not alone - many industry professionals believe this too. Yet both groups may be subscribing to a myth. In this post, we’ll take a look at the case study of raw oysters to ...
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  • Temperature Monitoring for Pharmaceuticals: Why is it Important?

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    Pharmaceutical companies typically spend 15 years and $1 billion developing a successful drug or vaccine. In fact, for every 1,000 compounds initially developed, only 1 makes it to market. Given these costs and risks, drug company leaders need to direct more attention than ever toward the appropriate storage and transit of pharmaceutical ...

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  • Standard Methods of Temperature Monitoring in Pharmaceuticals

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    While most products have strict temperature ranges, pharmaceuticals are extremely sensitive. It is critical to maintain a safe temperature range for vaccines and medications in transport and in storage.

    Depending on the product, the safe range is either between 2°C and 8°C or between 20°C and 25°C. These temperature ranges ...

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  • Food Prep Gets a Scientific Review: What Does the Data Tell Us?

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    If you’re in charge of food safety for a chain restaurant you probably ask yourself the same question every day, “Is our food being stored and handled properly to ensure compliance?” Across all your locations, you’re not likely to find someone with the answer you need.  But, there is an ...

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  • Why Should You Automate Temperature Monitoring in Your Pharmacy?

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    As a pharmacist, you’re already meticulous about the human factors that can affect a patient’s medication. Double-checking prescriptions, measuring dosages with care, and confirming the patient’s identity are all second nature to you. You probably also follow the general CDC guidelines about storing medications to keep them safe and effective. ...

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  • Building Out Your HACCP Plan with the 7 Principles

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    Hazard Analysis and Critical Control Points (HACCP) is a system designed to identify and prevent safety hazards during food production and distribution. It includes steps to avoid problems before they occur and correct deviations as soon as they are detected.

    For a good introduction to HACCP, please read our ...

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  • Your HACCP Plan: Taking the First Steps

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    YOUR HACCP PLAN: A TOP-DOWN PRIORITY

    A HACCP food safety plan is a best practice for all large-scale food services and restaurant chains. These days, when multiple product recalls worry consumers, it’s good insurance to develop a program to protect your company. It all starts with a firm commitment by ...

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  • HACCP & Food Safety: Are You Required to Comply?

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    FOOD WITH INTEGRITY: DON’T LEARN THE HARD WAY.

    In 2016, Chipotle’s famous tagline, “Food with Integrity,” sounded more like famous last words—even after many years of success. That’s what happens when outbreaks of E. coli, salmonella, and norovirus at your restaurant make front-page national headlines. Happily, the company has rebounded. ...

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