Articles Tagged with ''sanitation best practices''

Apparel can be a powerful enemy in the battle to contain pathogens in meat and poultry facilities.

Michigan Turkey Producers’ (MTP) Grand Rapids, Mich.-based state-of-the-art, ready-to-eat (RTE), products plant recently underwent a 33,000-square-foot addition to help it keep pace with increasing product demand.

The need to properly sanitize meat and poultry facilities is perhaps the most onerous undertaking for producers.

When making ready-to-eat (RTE) meat products, the processing step that poses the greatest biological hazard is the post-lethality handling step.

The never-ending quest for greater operating efficiencies by meat and poultry plant operators is making the sector ripe for clean-in-place (CIP) systems.

Recall after recall, there are indications that employee hygiene and good manufacturing practices are not being followed and companies are not leveraging their most powerful tools, their employees, to control the process and prevent these events.

Shiga toxin-producing Escherichia coli (STEC) are pathogens of concern across various food products as they have been connected to a wide variety of outbreaks and recalls.