Check out the November 2013 issue of The National Provisioner, and see how Harris Ranch is maximizing animal welfare, food safety and ergonomics at their processing plant, and much more!
Last month, I wrote about how industry has managed to virtually eliminate E. coliO157:H7 from our beef supply. Indeed, in the last two years, there have been only a handful of recalls relating to E. coli, and none were associated with foodborne illnesses or outbreaks.
Companies have historically focused on costs, quality, product characteristics and on-time delivery as key performance indicators of their supply-chain management and engagement efforts.
Whether or not the August 2013 proposed rule to mandate prominent labeling of raw “mechanically tenderized” beef is implemented by USDA-FSIS, producers of non-intact raw beef products (including ground) need to consider the raw materials used when assessing their food-safety system.
When Harris Ranch renovated and expanded its cattle receiving and harvest floor at its Selma, Calif., processing plant earlier this year, it unveiled a design that maximizes animal welfare, food safety and ergonomics.
Integrated with an automated infrared pasteurization process, smoking with liquid condensates enables deli meat processors to enjoy rapid growth as well as improved yields and food safety.
The centuries-old process of smoking meat has taken a new turn. Instead of using the customary smokehouse to preserve and enhance the flavor of meats, food processors are integrating the smoking and browning into inline cooking, which not only simplifies a laborious process, but also delivers significant health and competitive advantages.
Consumers consider their own financial and health situations, along with flavors and quality of the product, when making their protein-purchasing decisions.
In a perfect world, everyone’s cholesterol and credit levels would be right where they needed to be, and consumers could enjoy their meals without any outside interference.