Items Tagged with 'sanitation best practices'

The English language is weird. It is a hodge-podge mix of many languages that has evolved in transformative ways over the decades and centuries leading to today.

Sell by. Use by. Best by. No matter how it’s defined, shelf life is a key value driver for highly perishable meat and poultry products. 

Metal object contamination in the meat industry is relatively rare, but it can lead to a disproportionate amount of recalled products. According to 2019 USDA data, recalls for possible presence of metal objects accounted for 34% of foreign matter contamination cases and for 90% of total pounds of recalled meat.

One of the greatest challenges facing the meat and poultry industry is how best to supply safe and nourishing produce as the global population continues to rise.

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.”

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.

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