If you haven’t heard the hullabaloo about slow-growth chicken, now is the perfect time to tune in to the topic because proponents of the latest trend have not been slow to speak.
Andrew Lorenz, president of We R Food Safety and Editorial Board member for The National Provisioner, discusses how meat and poultry processors should be prepared to protect themselves in the event that one of their products is recalled.
The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) recently updated two guidance documents regarding meat and poultry labeling claims.
There are several factors that can make controlling Salmonella in poultry difficult. Chief among them is the long-standing perception held by some operations that processing-plant interventions can eliminate most of the risk associated with any potential threat.
It is almost impossible to be successful in any activity if you don’t fully understand the rules that govern success. By rules, I mean the way different elements of the activity interact and influence each other in order to achieve your goals.
Various reports and data show that the cold supply chain continues to experience strong growth and expansion. Drivers include higher demand for fresh, better-tasting and healthier products and consumers’ willingness to pay a premium for products they feel meet their individual needs.
Bacterial pathogens, such as Salmonella spp. and Campylobacter, continue to be the leading suspected causes of foodborne illnesses from poultry products today.
Food-processing equipment poses unique challenges for maintenance personnel. Wet operating conditions and wash-down requirements can require specially designed equipment to help ensure mandated sanitation compliance.