Featured Meat & Poultry Content

  1. Why Supply Chain Agility Is Essential For Food Manufacturers
    3/10/2017

    For years, the food industry has listened to predictions about the growth of online grocery shopping, but was hesitant to prepare for the unknown. Now, through innovative delivery and supply chain models, the industry is more capable of responding to consumers’ growing set of complex demands, such as e-commerce.

  2. Debunking 5 FSVP Myths
    3/6/2017

    Compared to the training requirements in the Preventive Controls Rule, and certainly in the Produce Safety Rule, the requirement — or even mere suggestion — that someone take a course in order to be able to comply with the Foreign Supplier Verification Program (FSVP) Rule is non-existent. Why then, has every FSVP training course I’ve taught been sold out?

  3. How FSMA Is Changing Hazard Analysis
    3/1/2017

    Now that FSMA implementation has begun, there are several questions on what are the best approaches to develop risk-based food safety plans with preventive controls for compliance with these new regulations. Several terms have been clarified by FSMA, including the definition of a food facility. The actual definition of “hazard,” which is quite a technical definition, has also been expanded with these new regulations.

  4. WW Johnson Beefs Up Its Front-Line To Exceed USDA And GFSI Standards
    3/17/2016

    This case study shows how WW Johnson Meat implemented consistent, multilingual content and automated recordkeeping to overcome barriers of learning.

  5. How To Deliver Consistent Safety Training To A Diverse Workforce
    3/17/2016

    Buckhead Beef wanted to implement consistent safety practices across its operation. The company held weekly meetings with employees to discuss safety, but the meetings were not effective in building a culture of safety. This case study examines how interactive training, food industry educational courses, and automated recordkeeping and reporting helped Buckhead Beef improve its safety record and boost efficiency.

  6. On-Line Gas Analyzer Improves Shelf Life For Meat Processing Company
    2/11/2016

    Bye-bye manual testing: Replaced by new on-line gas analyzer. This case study examines how a meat processing company made the switch from manually and randomly testing of its packages five times each day to an on-line headspace analyzer for its Modified Atmosphere Packaging (MAP) products.

  7. Shelf Life Studies: Basics, Principles, And Concepts
    1/11/2016

    Shelf life studies are used to determine how long a product can reasonably be expected to maintain its quality, safety, and character. These studies take into account not only products’ functional qualities such as safety and effectiveness, but also cosmetic qualities such as color and texture that make them appealing to customers.

  8. Greencore Foods Saves Time And Money With Waste Water Treatment Solution
    8/21/2015

    This article explains how Greencore Foods overcame the challenges of managing its waste water treatment during wash-downs of processing tanks and lines during clean-in-place procedures.

  9. Overcoming Contaminant Detection Challenges Of The Meat Industry
    7/7/2015

    The fish, poultry, and meat industries present a series of challenges when it comes to detecting foreign material. It can even be said, based on current knowledge, that it is one of the highest risk food groups, in terms of foreign material inclusions. It is also one of the most demanding in terms of the operational environment. This white paper explains how contaminant detection technology, such as metal detection and x-ray inspection, help meat processors prevent contaminated food products from reaching consumers.

  10. Case Study: X-Ray Inspection Of Drink Powders And Spice Blends In Metalized Films
    6/4/2015

    A large, international food producer uses X-ray inspection systems to increase value creation in production. In addition to its high quality demands, this international food group has committed itself to the fight against food wastage. Following the principle, "What men eat must be pure," the company wants to ensure perfect product quality so that complete batches of food that may contain contaminations no longer have to be returned and destroyed, in turn reducing food waste. Such product recalls are expensive and — what is much more important — damaging to a company's image. In addition to comprehensive inspection procedures in every production stage, the measures also include the installation of product inspection systems in the packing lines prior to dispatch.