The protein-processing industry has come a long way over the decades in the realm of food safety, and much of that advancement can be attributed to the standardization and research
Enter any protein-processing plant, and you are likely to come across a very visible emphasis on food safety and sanitation. Within that food-safety program, processors have many different subset requirements,
During the spring of 1993, in the midst of the E. coli O157:H7 outbreak, the Secretary of Agriculture asked me how many federally inspected beef plants in the United States had voluntarily implemented HACCP. I had to tell him that out of almost 7,000 plants, less than 500 were practicing HACCP.
When John Butts, Ph.D., vice president of research at Land O’Frost, received the American Meat Institute Foundation (AMIF) Scientific Achievement Award in the fall of 2009, AMI president and CEO Patrick Boyle noted Butts’ profound effect on the food-safety efforts across the meat industry.
Most that know me know that when I travel to the U.S. I enjoy debating American politics, especially with Americans. There is a lot of speculation as to why I would engage in such potentially harmful behavior. Many, including the owner of Cardinal, believe I do it just to mix things up with our American brethren.
In the Fall 2008, the Georgia Tech Research Institute (GTRI) publication PoultryTech reported on the potential of using an optical biosensor developed by GTRI for the detection of the avian influenza (AI) virus*. The optical sensor is low-cost, easy to use, field-deployable, and provides rapid results less than 30 minutes.
The ripple effect of September 11, 2001, has shifted the way business is conducted worldwide. The food industry has been no exception. Before 9/11, food safety was the main focus for food companies.
Any sports fan knows that the difference between being a playoff-caliber team and a champion often can be something as simple as team chemistry. In the meat-processing industry, the same can happen.
Businesses are spending some serious time and money trying to limit the H1N1 flu pandemic’s impact on operations. From showing videos on good hygiene to cross-training employees to cover for co-workers with critical jobs, there is a sense of urgency to ensure employees understand how to mitigate the risks of a flu pandemic in the workplace.
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