There remains a great deal of uncertainty in the world right now. That uncertainty extends to all aspects of our lives, including our businesses. Setting aside the personal toll taken by the spread of the novel coronavirus and resultant COVID-19 pandemic, businesses are struggling because of disruptions caused by mandatory closures, travel bans, quarantines and worker shortages. 

Rich Atkinson, We R Food Safety, advises processors on how to protect themselves from COVID-19 when it comes to the FSIS inspector population. 

Last year, a new line of premium pre-sliced sub meats from Land O’Frost inspired the company’s switch to an automatic, high-speed interleaver, stacker and card dispenser.

Sanitizing meat and poultry plants must be done, but it can be perilous.

There are several factors that can make controlling Salmonella in poultry difficult. Chief among them is the long-standing perception held by some operations that processing-plant interventions can eliminate most of the risk associated with any potential threat.

Investments in food-safety apparel and training workers to properly wear and handle garments seems a natural course for meat and poultry processors.