Prevention of Listeria contamination in heat-treated meat products.
Following recent cases of Listeria contamination, we would like to offer some observations. Heat-treated meat products that follow this procedure: PASTEURIZATION → REFRIGERATION → PACKAGING For example, cooked sausages such as Wiener, Bratwurst, etc., and other whole-piece meat products cooked without a direct cooking bag, are susceptible to contamination by microorganisms in […]
Taberner Renews IFS Food Quality Certification
At Taberner, we have revalidated the IFS Food quality certification, recognized by the Global Food Safety Initiative (GFSI), guaranteeing our clients the highest standards in food safety and quality across all production processes. The seal reaffirms our commitment to the quality and good reputation of our products, aligning with our growth project in new markets […]
New butcher shop concept, Gastrocarniceria by Taberner
Last Sunday, June 16, we organized the “SOUS-VIDE COOKING AND PACKAGING OF READY MEALS” workshop in collaboration with Electrolux, introducing this new concept and business adaptation through training, supported by the Guild of Butchers and Charcutiers of Valencia. Butcher shop customers have changed their consumption habits; they are looking for healthier dishes, more convenience, […]
Modern foodservice
Modern foodservice is understood as that which uses advanced management techniques, as well as a product concept aimed at meeting the needs of segmented demand in order to achieve high business profitability. Today, different foodservice models coexist to meet market demand. Foodservice has broadened its scope so much that it can range from a simple […]
Allergens in school menus
School canteens face the difficulty and challenge of safely providing the nutrition required by children with food allergies and intolerances. Food allergy or hypersensitivity is an adverse reaction presented by an individual after the ingestion, contact, or inhalation of a food with a proven immunological cause. Food intolerance is characterized by the inability to digest […]
Pathogen control in the summer kitchen
Rising summer temperatures are associated with an increased risk of foodborne infection. Ant infestations, cockroaches, flies, etc. can transmit diseases by contaminating the food we eat. For this reason, during the summer it is important to intensify cleaning tasks and maintain appropriate hygienic conditions. Pathogen control in the kitchen should follow a few simple guidelines: […]
