Meat and poultry processors historically have had challenges with sanitary design of facilities and equipment. Many of these same issues have been persistent through the years but now are at a more sophisticated level. Although many improvements have been made in the past 10 years, more is expected. The challenge now becomes continuously figuring out how to improve sanitary conditions from the current issues addressed to the future essentials.
“Ultimately, sanitary design facilitates better and easier cleaning and a safer product,” says Joe Stout, foun