Many processors, such as OSI Group, in Aurora, Ill., have established multiple hurdles to prevent and detect foreign material within their product streams.
The use of antimicrobial and antioxidant ingredients is growing in meat and poultry products because of the need for longer and more dependable shelf life along with increasing the safety of food products.
Effective sanitizing is crucial for reducing bacterial threats in meat and poultry plants, but employee turnover and the intricacies in developing operational guidelines have an impact on outcomes.
Universal Pasteurization and Cold Storage, the largest HPP toller in the nation, offers a few "HPP Tips" for any company preparing to leverage the HPP tolling network.
As consumers demand to know where their food comes from, food manufacturers are increasingly using technology that provides consumers with more information while enhancing data streams to address regulatory standards for foodborne illnesses and cross-contamination.
There are several misconceptions about what acceptance inspection is, what it is used for and even if it is valid in today’s world of third-party audits and government oversight.
Without a sharp focus on the food-safety tasks required during expansion or remodeling of a processing plant, a company could be setting itself up for failure before operation even begins.
Remodeling an existing meat and poultry facility can be exciting opportunity, but it also presents challenges related to the development of programs, policies and training.
After living and breathing food-safety communications for 10 years, I’m always curious to see how other companies respond to a food-related crisis. In 2015, we saw some well-known and beloved brands, in particular Chipotle Mexican Grill and Jeni’s Splendid Ice Creams.