Sean Thomas, GTRI research technologist, prepares a test coupon for color index analysis using a spectra-photometer. By Sean Thomas, Georgia Tech Research Institute Food processing faces numerous challenges with controlling
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.
When we think of Good Manufacturing Practices (GMPs), the first thought that usually comes to mind is the set of rules developed by the government in the U.S. Code of Federal Regulations (21 CFR 110).
Peco Foods is a fully integrated poultry processing and packaging company—the 13th-largest poultry processor in the United States —headquartered in Tuscaloosa, Ala., with additional facilities spread throughout Mississippi and Alabama.
We were approached by a company that was interested in providing its customer with a good ground beef product while using beef hearts in a low proportion, in the blend, to control costs.
When I think of the current situation regarding CFIA (Canadian Food Inspection Agency) regulations and Annex O outlining how harvesters and manufacturers are to control E. coli O157:H7, I’m reminded
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,
During the spring of 1993, in the midst of the E. coli O157:H7 outbreak, the Secretary of Agriculture asked me how many federally inspected beef plants in the United States had voluntarily implemented HACCP. I had to tell him that out of almost 7,000 plants, less than 500 were practicing HACCP.
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