During a global pandemic, one key advantage of a proactive employee-training program is ensuring employees are trained on proper restriction and exclusion of personnel within the establishment related to employee sickness.

This spring, the Trump administration announced plans to shift food safety inspections in hog plants to plant employees, cutting as much as 40 percent of federal inspectors on slaughter lines in some plants.

The top challenge for processors in foreign objection detection is there is not one single perfect way to detect every object that may have gotten into the product stream to avoid a recall.

Meat and poultry plants are becoming increasingly safer environments for workers in all positions.

Cleaning crews face threats ranging from handling toxic chemicals to potentially hazardous encounters with meat processing equipment.

This article will focus on the human element of food safety, which presents the most vulnerability to food safety. There are five steps that can be implemented to educate, train and reinforce food safety.

More than ever, hands-on training is key for food and worker safety, but training programs are also being updated and reinforced online, as well.

The poultry industry has always strived to provide safe and high-quality protein to its customers while protecting the interests of its employees.

To prevent business strategies going awry, continual, consistent and focused employee training is necessary to facilitate accuracy of projections, operations and food safety.