How is your company oriented when it comes to food safety? Is your company leaning forward in the food-safety foxhole, or hoping that if a problem happens it can hide in it instead?
On Dec. 13, 2013, the Food Safety and Inspection Service (FSIS) issued Notice 81-13 to clarify and expand its routine trim sampling programs. Inspection program personnel (IPP) were to implement this notice beginning Jan. 5, 2014, with updating the plant profile so that sampling tasks can be appropriately scheduled.
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.
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.
According to the Food Marketing Institute (FMI), there are nearly 40,000 products in a typical supermarket, all competing for the same consumer dollars.