Food Safety

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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?

Deciding whether to use contract sanitation firms or stay with in-house personnel is a key issue for meat and poultry processors. While there are potential benefits for each, the optimal method depends on the needs of plants.

The approach taken by the departing administration relied for eight years on comprehensive regulations to create a safer food supply. The new administration, led by President Donald Trump, on the other hand, believes complex regulation actually impedes progress.

Food safety is truly a non-competitive issue. Many of us recall when this declaration was adopted by the boards of directors of all major food trade associations and the collaborations that underpinned and were amplified by this declaration.

Proper facility and equipment design is a preventive measure that can help reduce the risk of food safety issues.

The food industry spends billions of dollars to address the issues raised by the estimated number of illnesses and deaths attributed to a pathogen or allergen. The predictions and statistics these agencies provide and use are truly critical.

Several large-scale recalls have been issued recently for products containing foreign material, which creates headlines that draw a lot of attention to how the industry keeps foreign material from contaminating the food supply.

Apparel can be a powerful enemy in the battle to contain pathogens in meat and poultry facilities.

The “Whole Genome Sequencing – Food Safety Implications” education program held during the 2017 International Production & Processing Expo in Atlanta.

Michigan Turkey Producers’ (MTP) Grand Rapids, Mich.-based state-of-the-art, ready-to-eat (RTE), products plant recently underwent a 33,000-square-foot addition to help it keep pace with increasing product demand.