Don’t save bad pennies by sticking with older meat and poultry plants, equipment
Older plants and equipment that still function well often pose significant, continual challenges for operators seeking to meet sanitation requirements.
Keeping meat and poultry plants and equipment free of pathogens is an arduous undertaking.
While many factors including high employee attrition rates affect the eradication of contaminants, perhaps the biggest obstacle is the abundance of plants and equipment that were built years ago with fewer food safety-related features now common to newer designs.