Creating and maintaining an efficient and safe meat and poultry processing environment demands a steadfast focus on employee training. Yet getting management to adequately invest in programs, and workers to effectively embrace the necessary procedures, does not come easily.

Are meat and poultry processing jobs becoming safer? The numbers seem to suggest they are.

Even with resources focused on filling vacant positions, fully staffed processing facilities are becoming rarities.

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.”

Independent Processor Editor-in-Chief Sam Gazdziak spoke with experts of the Missouri Association of Meat Processors after a talk on employee retention and training.

Are Millennials really more interested in promotions and social media updates than getting their work done, or is this a case of generational bias?

Investing in worker safety should not be considered an expense, but a chance to increase profit and employee engagement for businesses.

When it comes to food safety, the ultimate safety of your products will be only as good as the quality of your training programs.