Workers hold the key to meat and poultry safety. The inability of plant employees to follow such hygienic practices as proper hand washing and wearing sanitized personal protective equipment can lead to contamination, the spread of foodborne illness, reduction in product shelf life and product recalls.
How to avoid a chemical calamity: The safety of workers who clean and sanitize meat and poultry facilities and equipment is highly dependent on the training they receive in the handling and use of chemicals.
With meat and poultry producers and supermarket meat department operators determined to protect proteins from pathogens and other contaminants, garment suppliers look to develop more effective designs.
The U.S. is an outlier in the move by major meat-producing countries to create systems that track meat back to its source. Unlike many other nations, the U.S. has no mandatory national traceability guidelines for domestic producers.
To reduce the risk of foodborne illnesses, it is crucial that meat and poultry processors focus on food safety throughout the operational cycle, and that includes the pivotal post-processing pasteurization stage.