Thursday, September 29, 2011

Know The Limits With EDI Food Safety

Food safety standards are critical to the success of the food service and food manufacturing industries. EDI food safety is one area that is very important in the manufacture of food products, and cannot be taken for granted. EDI stands for estimated daily intake, and that refers to the amount of packaging (usually plastic) that is consumed by people on a daily basis. While most people don’t realize that they consume any packaging in their meals, there are many elements that can cause plastic to leak into food products if the packaging is not made correctly, creating a breach in safety and well-being for the general public.

EDI food safety states that the consumption limits for this particular situation are at 1.5 micrograms per day. That’s not a lot, by any means, and the goal is to keep that number low. This is a very big deal, and is regulated by the FDA for compliance. Online training in this particular area can teach about the dangers of over-consumption, the limits and why they are set that way, how plastics can get into foods, recycled products, and more. You will learn everything that you need to know, making you more proficient in your food manufacturing or service career in any capacity.

EDI food safety manager training is offered online, but there are also formal classes available for those who choose them. If you’re in a hurry and want to complete your courses on your own time, online classes are definitely the way to go. You need this training to be certain that you are capable of getting your job done. Over time, you can get continuing education in this area and other food service safety issues so that you can maintain your compliance and stay on top of your career, no matter what you might need.

Taking food safety classes is critical to any career in food service or manufacturing. EDI food safety is only one course that you will have to take, but it is one that you need to take so that you can maintain compliance in food packaging and help to make sure that people are safe and not consuming too much plastic in their food products. The course might even help to inspire you to create a movement to change the way this is monitored and the way food is packaged to lower or eliminate the risk of consumption in the future. At the very least, it will help you become more educated about food safety.
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