To reduce the risk of foodborne illnesses, it is crucial that meat and poultry processors focus on food safety throughout the operational cycle, and that includes the pivotal post-processing pasteurization stage.
It’s common to think of sanitation as third-shift work that ends the production day. But given that workers ensure the plant is clean and ready to operate, it’s preferable to consider sanitation as the beginning of production, or “shift zero.”
Sanitation made simple: The use of contract sanitation services enables meat and poultry plant operators to sidestep the burden of hiring, training and managing workers while ensuring a full complement of cleaning personnel.
Deciding whether to use contract sanitation firms or stay with in-house personnel is a key issue for meat and poultry processors. While there are potential benefits for each, the optimal method depends on the needs of plants.
The meat and poultry industry must constantly seek food-safety solutions that are superior to those currently in place. With that in mind, we offer three food-safety concerns facing businesses in 2017 and 10 questions that every company should ask regarding FSMA.