The North American Meat Institute released new industry-wide “Food Safety Equipment Design Principles” for all equipment used in meat and poultry establishments to address food safety hazards.
With the COVID-19 pandemic, U.S. consumer purchase behavior has shifted to more retail and less foodservice, and ground products have been go-to-products for people sheltering in place. In turn, increased demands to meet production needs are challenging processors to keep grinding and stuffing equipment highly operational at top speeds.
Poultry, pork and beef processors are experimenting today with more automation and robotics in cutting and deboning operations, which will, they hope, lead to increased speed, efficiencies, worker safety and food safety.
"Hurry up and get that conveyor running,” is barked over the radio as one critical piece of equipment has brought a processing department to a standstill.
At the 2010 IFFA exhibition, which is held every three years, more than 900 exhibitors from 40-plus countries took the opportunity to demonstrate the latest innovations in meat processing machines