Meat + Poultry - October 2007 - 12

CONTENTS

MEAT&POU LTRY

NEWS & OPINION

4 The Front Page

EDITORIAL STAFF
Editor

Late-breaking news

Joel Crews
Executive Editor

14 Commentary

Keith Nunes
Senior Editor

Revisiting irradiation

Bryan Salvage
Contributing Editors

18 Business Notes

Richard Alaniz
Larry Aylward
Jeff Chilton
Steve Kay
Leo Quigley
Richard Stier

News briefs from around the industry

26 International News & Trends
News briefs from around the world

Charlie Arnot
Steve Bjerklie
Dr. Temple Grandin
Steve Krut
Bernard Shire

Graphic Designer

Mike Gunther
PUBLISHING STAFF

30 Washington

Chairman and Group Publisher

Addressing NR issues

Charles S. Sosland
Vice-Chairman

150 Labor

L. Joshua Sosland
President, Publishing Director

ICE regulations raise the stakes when hiring workers

Mark Sabo
Publisher

152 From the Corral

Dave Crost
North American Sales Director

Improving kosher slaughter with attention to details

Bruce Brown
Publisher Emeritus

Mike Alaimo
BUSINESS/PRODUCTION STAFF

DEPARTMENTS

Audience Development Director

Don Keating

Classified Ads ............................ 166

News from Suppliers ................. 154

Advertising Index ...................... 172

Product Showcase ..................... 158

Sheryl Morrow

Names in the News ................... 156

The Insider ................................. 174

Melanie Hepperly

Circulation Manager
Vice-President & Chief Financial Officer
Design Services Manager

Sadowna Conarroe
Manager of Advertising Design

Becky White

SPECIAL REPORT

Marketing Communications

83 MEAT PROCESSING - Operations & Engineering
Sanitation Tips:
Playing a Vital Role

Processors Invest
In Hygiene

Bar-S Foods'
Continuous Success

A supplement to MEAT&POULTRY

* Employee hygiene report
* Bar-S sees "continuous"
success

Alissa Voran
Classified Sales Representative

Lily O'Kane
Classified Designer

Steve Piatt
Digital Systems Analyst

Marj Potts
Advertising Materials Coordinator

October 2007

Includes: Sanitation Tips
(in Spanish and English)
®

(Consejos Sanitarios)

Playing
a leading
role
Sanitation crews act as
the ﬁrst line of defense
against pathogens
By Bernard Shire
meatpoultry@sosland.com

Targeting employee hygiene

MEAT&POULTRY's most recent Sanitation Tips focused on how plant sanitation crews need to focus on detail when
cleaning and sanitizing the plant, including the "do's and don't's" of the work.
We looked at how to use tools when removing visible pieces of meat and other
waste materials from processing areas,
an efficient way to rinse areas that are
being cleaned and sanitized, the order
of steps to take when applying chemicals during sanitation, how to use water
pressure, and how to remove cleaning
solutions from surfaces. These tips also
addressed how pathogens tend to collect and can be harbored by water and
food in vulnerable and easy-to-miss areas, such as the underside of conveyor
belts, floor cracks and puddles of water,
and pits or crevices in older equipment.
The importance of cleaning drains and
subsequent hand washing before returning to a clean plant area or before
cleaning other processing equipment or
food contact surfaces to prevent crosscontamination was addressed too.
This month's "Sanitation Tips" covers
the details of properly using and handling the variety of chemicals available
for use in cleaning and sanitizing, including their different applications and
why different chemicals are good for
cleaning and sanitizing different plant
areas. Tips for the cleaning process are
listed below as well; the importance of
removing biofilm, which can be an invisible food-safety hazard; the types of
sanitizers that can be used and information about the sanitizing process; and
some pointers about chemical safety,
how often cleaning and sanitizing should
be done
M&P's Sanitation Tips are to be used only as guidelines for cleaning and sanitizing processing facilities.
Speciﬁc issues and questions should be addressed
by a sanitation crew supervisor.

A proactive hygiene policy
washes away food-safety fears

Bernard Shire is M&P's Washington correspondent
based in Lancaster, Pa. With a background in editing and writing for daily news publications, he also
works as a food safety consultant and writer for Shire
& Associates.
We would like to hear from you - to comment on
this story or to request reprints, contact us by email at:meatpoultry@sosland.com.
Photo courtesy of Zep Manufacturing Co.
100

MEAT&POULTRY

October 2007

MEAT&POULTRY

I October 2007

www.MEATPOULTRY.com

Maren Hamon
Sales: dcrost@sosland.com
Editorial: jcrews@sosland.com
www.MEATPOULTRY.com
Address editorial correspondence to:
Editor, MEAT&POULTRY, 4800 Main Street,
Suite 100, Kansas City, MO 64112.
Phone: (816) 756-1000 Fax: (816) 756-0494
Letters via e-mail can be sent to meatpoultry@
sosland.com. Letters may also be sent via fax to
(816) 756-0494. The Editor reserves the right to
edit letters for length, content and clarity.
Requests for reprints of articles should be sent
to reprints@sosland.com or call Carrie Fluegge at
(816) 756-1000.

*P A

Sosland Publishing Co.,
a division of Sosland Companies, Inc.

http://www.MEATPOULTRY.com at:meatpoultry@sosland.com http://www.MEATPOULTRY.com http://www.MEATPOULTRY.com

Meat + Poultry - October 2007

Table of Contents for the Digital Edition of Meat + Poultry - October 2007