Articles Tagged with ''food safety''

Small batch versus large batch mixing: which one works better? It all depends on how the operating controls are set.

Automation … I can almost hear you saying, “Ok, ok, enough already.

When a person walks into a grocery store and picks up a package of sliced deli meat, there would be two things that person would do: First, he or she would look at the expiration date, then that person would look at the overall appearance of the meat inside.

The meat industry has a very successful track record of controlling Listeria. In the U.S., the meat industry has not issued a Listeria recall due to illness from a federally inspected product since 2002.

Something as simple as improper care, cleaning and handling of uniforms and garments can lead to product contamination by introducing a microbial or foreign material risk to product. Not to be taken lightly, proper apparel care has become a part of many processors’ culture.

Customer and consumer trust is not a traded commodity on the open market. We know this trust is earned over time.

The headlines — “Horse Meat Scandal Rocks the EU” or “Feds Indict Four in Salmonella Outbreak” — demonstrate it clearly: Food safety and quality issues and the responses to them are at an all-time high.

When it comes to the production of meat, the things industry can’t see are the things industry fears the most.