A primitive curiosity!!! Start-up/basic questions to ask for sustainable food safety:
Are you aware of the temperature facts and the preservation technique of the food you are having?
Is there a practical guide for producers, consumers, logistics centers and even for the ones dealing with food biotechnology?
As a shopper, right after the super market shopping, how much time do you consume before putting what you bought into the refrigerator?
Any idea about the food contamination?
As a producer, are you aware of the critical control points that you are dealing with at your facility?
Is your method of food preservation sustainable or just saving your day?
As a distributor, have you checked your distribution process based on the food safety?
When was the last time you checked your probes?
Do you know how the thermodynamics in your trucks work?
Want to leave a clean future for your children?