National Provisioner

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December 2012

Check out the December 2012 edition of National Provisioner

OSI China: Blazing a trail

OSI Group celebrates 20 years of business in China, poised to expand its leadership position in the country, as the fast-growing nation demands more protein, as well as top-notch food-safety and supply-chain systems.
By Andy Hanacek
No Comments
In 1982, Sheldon Lavin, current chairman and CEO of OSI Group, embarked upon a trip to China to test the waters for possible business opportunities.
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Preventive Maintenance

Programmable worker safety?

Preventive maintenance software programs are identifying worker-safety issues and helping solve many of them.
By Megan Pellegrini
No Comments
Once a basic preventive-maintenance program is in place, tools such as software programs can certainly be used to increase its effectiveness and efficiency, but the onus still rests with management.
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Spare Parts Know How

A ‘part’-icular approach

How MRO and spare-parts inventory management deviates from standard inventory practices.
By Phillip Slater
No Comments
Have you ever wondered why you can’t seem to get your MRO and spare-parts inventory consistently under control while your other inventory types are well-managed?
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The year ahead: no regulatory surprises

By Dennis R. Johnson
No Comments
Regardless of your views on the recent election, maintaining the political status quo makes predicting next year’s changes in meat and poultry regulation easier.
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Farm to Plate

Be your own ‘undercover boss’

How blending in on the production floor can help managers understand their employees and operations better.
By Kurt Vogel
No Comments
Historically, the meat industry has been a place where hard work could result in upward movement within a company.
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Poultry Perspectives

Evolution of an industry and a trade show

By Charles Olentine
No Comments
The 2013 International Poultry Expo (IPE) is celebrating its 65th anniversary in a big way in Atlanta, January 29-31, 2013.
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Turning up the heat

By Shawn K. Stevens
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USDA recently announced that it is planning on requiring meat companies to begin placing additional safe-handling labeling on steaks that are mechanically or needle-tenderized.
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Reducing sodium in meat products

By Lynn Knipe
No Comments
There is currently a lot of interest in the food industry in reducing sodium in products, largely as the result of recommendations in 2010 by the Institute of Medicine for consumers to reduce sodium intake.
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Advance, but with care

Yield remains the key to cutting and deboning success.
By Elizabeth Fuhrman
No Comments
Companies that supply equipment for the cutting and deboning process are always trying to improve their automated lines and the sharpness of the blades they are using in their systems.
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Spray ’n’ wash

New antimicrobial dips and sprays are available to help poultry and beef processors fight pathogens.
By Megan Pellegrini
No Comments
Did tougher food-safety regulations lead to advances in antimicrobial applications over the last year?
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Meat Science Review

Ground beef shelf life

By Chance Brooks Ph.D. and Jennifer N. Martin
No Comments
The 2010 National Meat Case Study revealed that ground beef accounted for 12 percent of the linear feet in retail meat cases.
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