Food Safety

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I first met Dave Theno in 1989 at a Microbiology Advisory Committee meeting sponsored by the Secretary of Agriculture.

To reduce the risk of foodborne illnesses, it is crucial that meat and poultry processors focus on food safety throughout the operational cycle, and that includes the pivotal post-processing pasteurization stage.

Learn how shippers can help mitigate supply chain risks and better control final outcomes of temperature-sensitive freight.

Consumers increasingly demand antibiotic-free meat and poultry. So how do processors prevent contamination during the pre-harvest stage without using this common antimicrobial?

It’s common to think of sanitation as third-shift work that ends the production day. But given that workers ensure the plant is clean and ready to operate, it’s preferable to consider sanitation as the beginning of production, or “shift zero.”

Technology is not the end-all when it comes to safeguarding meat and poultry from foreign-object contamination.

We can track yields and loss at each step in our operation, but what value, if any, has your Food Safety and Quality (FS&Q) team added?