Food Safety

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The “Whole Genome Sequencing – Food Safety Implications” education program held during the 2017 International Production & Processing Expo in Atlanta.

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.

With the signing of the Food Safety Modernization Act in 2011, food storage facility managers were asked to shift their mindset from reactive to preventive measures.

The push toward a far-reaching meat and poultry traceability system in the U.S. is going slowly.

Food is an attractive target because everyone eats. And, in the future, terrorists can use the food supply to create fear, inflict public harm and damage food company brands.

While many factors including high employee attrition rates affect the eradication of contaminants, perhaps the biggest obstacle is the abundance of plants and equipment that were built years ago with fewer food safety-related features now common to newer designs.

PMMI’s Jorge Izquierdo discusses how traceability, coding and labeling is even more important considering Food Safety Modernization Act and legislation like it.

Antimicrobial interventions have been instrumental in improving food safety in the meat and poultry industry.

We reassess HACCP Plans for two reasons. First, it is required by regulation that meat plants reassess their HACCP Plans at least once each calendar year.