Meat&Poultry - April 2012 - (Page 66)

Contract Sanitation Focus on plant sanitation The sanitation shift isn’t glamorous, but it’s vital to plant operations BY BERNARD SHIRE W hile many meat and poultry processing operators focus quires additional work and the positive effects of this work are not always immediately visible. But failures in meatplant hygiene and sanitation can cause a company financial losses in both the short and long run. They can also result in products containing pathogens, product recalls and foodborne illnesses. atmosphere packages. The microbial load of such products must be extremely low to guarantee adequate shelf-life, avoid spoilage and control and eliminate pathogens. According to Dr. Norman Marriott, retired professor of animal science at Virginia Polytechnic and State Univ. in Blacksburg, Va., and an expert in plant sanitation, plant cleaning and sanitation jobs are not highly sought after or glamorous. “Unfortunately, as a job, it’s at the bottom of the barrel – you know, cleaning up a meat or poultry plant after slaughter or processing work has gone on. But if you think about it, the opposite is true. It’s really the most important work of all because how can you produce most of their attention and resources on production during each day’s shifts, none would diminish the importance of the sanitation shift. With- “When you have an outside contractor do the work, the contractor is responsible for the plant being clean, rather than the plant management.” out top-notch sanitation, it is impossible to produce products that are safe. Frequently, efficient and skillful meat and poultry plant cleaning and sanitation are often neglected because it re- Building in importance Proper cleaning and sanitation is becoming more important in modern meat and poultry processing as more perishable and sanitation-sensitive poultry and meat products enter the market, such as prepackaged portioned-chilled meat, vacuum-packed sliced sausage and ham products, as well as meat products in controlled 66 • Meat&Poultry • April 2012 • (Photo courtesy of Intralox)

Table of Contents for the Digital Edition of Meat&Poultry - April 2012

Meat&Poultry - April 2012
Table of Contents
Commentary - Assassinating effective technology
Business Notes - LFTB fallout continues
Business Notes - Thompson to CEO of McDonald’s
Business Notes - Introducing: NAMA
Business Notes - Group to acquire Burger King restaurants
Business Notes - JBS may leave Argentina
Business Notes - JBS Q4 earnings advance despite Pilgrim’s Pride loss
Business Notes - Tyson addresses its strategy and stance on LFTB
Washington - Family farm labor pains
Cover Story - Team builder
Food Safety - Full speed ahead
CEO Series - Executive experience
Ground Beef - Burger nirvana
Meat Processing - Operations & Engineering
Flooring - Building a solid foundation
Contract Sanitation - Focus on plant sanitation
Sanitation Tips (Consejos de Sanidad) - Cleaning compounds
Sanitation Tips - Be cautious with chemicals
Packaging Solutions - Sandwich success
Ingredient Issues - ‘Real food’ nutrition
Ingredient Trends - Tracking global ingredient trends
Small Business Matters - Remote possibilities
Leadership Development - Creating future leaders
From the Corral - On-farm handling
Labor - Balancing and bargaining act
Names in the News
New Product Showcase
Classified Advertising
The Insider

Meat&Poultry - April 2012