Food Safety

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Remodeling an existing meat and poultry facility can be exciting opportunity, but it also presents challenges related to the development of programs, policies and training.

After living and breathing food-safety communications for 10 years, I’m always curious to see how other companies respond to a food-related crisis. In 2015, we saw some well-known and beloved brands, in particular Chipotle Mexican Grill and Jeni’s Splendid Ice Creams.

As it has in the past, the USDA’s Food Safety and Inspection Service (FSIS) continues to march aggressively toward its goal of a safer food supply.

To maintain food safety in the meat industry and help minimize the threat of foodborne illness, it is important for meat and poultry operators to manage apparel as they would machinery and work surfaces.

Researchers at the Georgia Tech Research Institute (GTRI) are exploring the use of ice slurry as an alternative chilling medium for poultry processing.

On Feb. 11, 2016, the Food Safety and Inspection Service (FSIS) published a Federal Register Notice to finalize new Salmonella and Campylobacter performance standards for comminuted poultry and chicken parts.

Most meat and poultry products requiring refrigerated or frozen storage conditions are necessary to prolong the shelf life of the item for food safety or quality reasons.

In the never-ending search to create a safer food product, one of the recent developments that has shown the most promise is high-pressure processing.