Meat + Poultry - September 2006 - 74
Apparel matters
Employee uniforms become part of
processors' food safety programs
By Joel Crews
jcrews@sosland.com
U
niform and apparel companies
are demonstrating a food safety-minded approach to customers in the meat and poultry processing segment. While some processors
own and launder their own uniforms
in-house, and some smaller fi rms require employees to clean their own uniforms, a growing number of processors
outsource the task to suppliers that are
incorporating science into their offerings. The meat processing industry's
implementation of Hazard Analysis
and Critical Control Point programs
in 1996, forced processors to identify
vulnerabilities in all parts of their operations. Over the past five years, most
of the companies supplying uniforms
and apparel to slaughter facilities and
further processors have taken a similar approach - documenting and verifying their processes from pick-up of
soiled garments through the sorting and
74
I
MEAT&POULTRY
I
September 2006
I
laundering process, right up to the point
when clean garments are delivered.
The type of fabric used, durability
of apparel, employee training, wash-
"The major uniform
suppliers have
identified the risks in
their own operations
and tightened up
their processes to
make them a closedloop system."
ing requirements and distribution are
among the issues being addressed by
today's apparel providers. Uniform
and apparel suppliers are taking steps
to ensure their products and services
www.MEATPOULTRY.com
don't become the weakest link in any of
their customers' food safety programs.
Margins in the uniform business, much
like the meat and poultry processing industry, have been driven to a minimum
and competing on price is not a viable
option. Companies now are looking for
new ways to keep customers happy beyond the cost factor, which is why the
food safety approach is becoming the
new standard.
Addressing risks
"HACCP requires food processing
companies to identify their risks," says
Jan Eudy, quality assurance manager of
Cintas, Mason, Ohio. "Among the risks
identified is the clothing that their operators wear. In addressing those risks,
many processing companies have outsourced their garment needs to uniform
suppliers," which are now mandated
to have in-house HACCP programs of
http://www.MEATPOULTRY.com
Meat + Poultry - September 2006
Table of Contents for the Digital Edition of Meat + Poultry - September 2006
Contents
Meat + Poultry - September 2006 - 1
Meat + Poultry - September 2006 - 2
Meat + Poultry - September 2006 - 3
Meat + Poultry - September 2006 - Contents
Meat + Poultry - September 2006 - 5
Meat + Poultry - September 2006 - 6
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http://digital.meatpoultry.com/sosland/mp/2003_12_01
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