Articles Tagged with ''food safety strategies''

The National Provisioner sat down in January with Dr. Dan Hale, professor in Texas A&M University’s Department of Animal Science and with the Texas A&M AgriLife Extension Service, to discuss traceability and its slow introduction into the beef production system.

During a conversation with one of our suppliers of boneless beef last week I was asked whether we used “love” in any of our burgers.

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.

For “prerequisite programs”, there seems to be no single definition that covers all of them.

Antimicrobial solutions are used to reduce contaminants on raw foods such as meats, vegetables and fruits.

The sooner one finds out a food product meets quality and safety requirements, the sooner it can be sold.

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.

Thermal treatments are critical in controlling foodborne pathogens in ready-to-eat meat and poultry products.

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.