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The VF 1200 can handle multiple package formats and produces a wide range of package sizes, providing flexibility for both retail and club-size packaging for various industries, including seafood, meat and poultry.
For a second year in a row, beef recalls are up and on pace to eclipse last year’s figure. By November 2019, 27 recalls were ordered (compared with 31 overall in 2018, totaling 13 million pounds of beef), according to the U.S. Department of Agriculture (USDA).
In pursuit of a clean ride: Evolving designs are making it easier for meat and poultry processors to sanitize conveyors and belting, but food and worker safety risks remain.
Being the weakest link in any organization or supply chain is not an award one should strive for. But the axiom “a team, organization or process is only as good as its weakest link” is true, as is the processes of food safety and sanitation are only as good as the weakest links. These links can be categorized into objective (mechanical) and subjective (human) areas. So how can the weakest links in the sanitary food supply chain be identified and continually improved?
American Frozen Foods Institute (AFFI) discusses manufacturing best practices with regards to sanitation, sanitary design, environmental monitoring and process validation.
Food manufacturers, meat processors and equipment manufacturers continue to design, develop and implement sanitary principles to improve processes and products for consumers.