On Jan. 10, 2014, the Food Safety and Inspection Service (FSIS) released its updated Directive 10,240.4, Rev. 3, entitled: “Verification Activities for the Listeria monocytogenes (Lm) Regulation and the Ready-To-Eat (RTE) Sampling Program.”
Until a few years ago, there were still a number of federal meat establishments that had not yet experienced a comprehensive Food Safety Assessment (FSA).
Ruiz Foods celebrates 50 years of success in 2014 and has taken a page from its history to rekindle the innovative spirit that had carried it in the past.
When assessing the future, sometimes it makes sense to return to your roots — trace back your history to understand from whence you came, to see where you might go in the future. Sometimes
Efficient deboning is paramount to optimizing production yield (maximizing the amount of meat removed from a chicken frame while reducing the presence of bones).
As demand for ready-to-eat and pre-portioned foods grows, so does the need for interleaved and/or stacked protein patties, deli meats, sandwich kits and other products.
This year’s 2014 International Livestock Congress annual meeting in Denver centered on the theme, “The Cattle Industry at a Crossroads? How do we adapt to change?”
With bacon’s popularity, there are plenty of processors thinking outside the box and creating unique bacon products that complement the standard, beloved pork belly.
Not all bacon is created equal. Sure, the consumer love affair with bacon shows no sign of relenting, so any bacon product that reaches the marketplace stands at least a decent chance of finding an audience.
Despite its standing as one of Canada’s top meat processors and one of the most technologically savvy processors in North America, Cardinal Meat Specialists has never rested on its laurels.