The times, they are not a-changin’ — they’d changed long ago in the realm of food safety and security.as such, any processors, packers or producers who have not embraced the idea that their supply chain is vulnerable are putting their product in serious danger of anchoring all the wrong kinds of headlines.
In the 1990s, a meat-plant employee entering a work station might have to use a decontaminating foot wash. Now, plant employees have to navigate a boot-scrubbing system, put on personal protective equipment (PPE) such as gloves, masks and goggles, and their movement is restricted to prevent any contamination.
Persistence can be good or bad. It’s generally considered a good thing when used to describe a person’s character or willingness to go the extra mile. It’s typically regarded as
The protein-processing industry has come a long way over the decades in the realm of food safety, and much of that advancement can be attributed to the standardization and research
Enter any protein-processing plant, and you are likely to come across a very visible emphasis on food safety and sanitation. Within that food-safety program, processors have many different subset requirements,
Businesses are spending some serious time and money trying to limit the H1N1 flu pandemic’s impact on operations. From showing videos on good hygiene to cross-training employees to cover for co-workers with critical jobs, there is a sense of urgency to ensure employees understand how to mitigate the risks of a flu pandemic in the workplace.
