An article entitled “Protein Processors Face Higher Risks with Food Safety Issues” talks about how meat processors face an even higher challenge with sanitation and food safety regulations. Trends such as more and more kill facilities being located off the farm and segregated processing buildings, new solutions from sanitation suppliers, more hygienic equipment design and review of animal health and farm practices are a few of the ways safe meat processing is changing.
The article describes three different ways to help control pathogens that might affect meat products.
1.) Using an additive during processing to help control pathogens is an option. Not many companies like to do this because they want to keep a clean label.
2.) Improving surface and equipment sanitation
3.) Using intervention chemicals to clean the product.
Everything from different colored smocks and boots for employees working on raw or cooked products to segregated break rooms also helps prevent health hazards from passing from one part of the plant to the next.
Sanitizing the flooring used in meat processing plants can lead to slippery environments. A high quality non slip stainless steel flooring can help keep food processors safe and can be easily sanitized. SLIPNOT NSF registered plate was used in the trimming areas, packing areas and around processing lines and machinery at one of the largest beef processors in the world. This flooring stands up to the tough sanitation requirements and keeps employees on their feet.
Phillips, David. “Protein Processors Face Higher Risks with Food Safety Issues.” www.foodprocessing.com February 13, 2012, March 11 2013. <http://www.foodprocessing.com/articles/2013/protein-processing-food-safety.html>