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.
While sales opportunities are strong in the sector, processors seeking to grow activity will likely face a host of complex production requirements inherent to developing cooked, fried and smoked options. They include financial, technological and administrative issues.
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.
By not taking adequate measures to cut water and energy use, which includes recirculating their resources and leveraging the optimal equipment and operating strategies, many plants are unnecessarily bolstering expenses while becoming more vulnerable to shortfalls in available supplies.