New rules are being proposed to allow meat packers to slaughter hogs at a faster rate. These new rules are designed to increase plant capacity without compromising food safety. While the effectiveness of these rules is still up for debate, one thing that’s not is the need to keep food fresh and safe for consumers.
Reviewing animals for diseases before slaughter, fighting cross-contamination and maintaining appropriate temperatures are all ways to do this. According to the USDA’s Food Safety and Inspection Service, leaving food out in temperatures that are too warm can cause bacteria to grow to dangerous levels and cause serious illness.