Meat + Poultry - February 2016 - 59

FOOD SAFETY

that eating raw chicken is unsafe.
"We, as an industry, need to tell the
American people that there could be pathogens
in your hamburgers, and you need to cook
them the same as you do chicken," Maas says.

WHO'S TO SAY?

that they should put cheese on their burgers.
I don't tell them that they should use a
certain bun," he says. "Our job is to provide
information to our customers so they can make
informed decisions. But we don't like to make
recommendations to our customers on what
they should or shouldn't be doing."

With HACCP regulations and other
food safety measures in place
among ground-beef processors,
some restaurants may believe
that the ground beef they are
purchasing from suppliers is free
of E. coli. But unless suppliers
are irradiating the beef they sell
to restaurants, they can't claim
that E. coli is not a threat, Theno
states. Only a small portion of
industry suppliers irradiate ground
beef, he adds.
Theno says ground-beef
processors could do a better job
of informing their foodservice
customers that undercooking
beef could potentially lead to an
E. coli outbreak.
"It wouldn't hurt if they spoke
up a little more," Theno adds. "But
[suppliers] will tell you that they
probably don't like to get involved
with these things."
Jamie Schweid, who with
his father and brother owns and
operates Carlstadt, NJ-based
Schweid & Sons, a large ground
beef processor that sells to
thousands of restaurants and
hundreds of supermarkets, believes
the industry has reduced the threat
of E. coli thanks to increased
intervention steps at plants and
stepped-up food safety programs.
"As an industry, we take E.coli
O157:H7 very seriously," Schweid
says. "Every company in the
industry should be very concerned
[about an outbreak]."
But Schweid says he would
never tell his foodservice customers
that they should cook the
company's ground beef products to
155˚ F to ensure their safety.
"I don't tell my customers
www.meatpoultry.com | 02.16 | MEAT+ POULTRY

59



http://www.nationalfleettracking.com

Meat + Poultry - February 2016

Table of Contents for the Digital Edition of Meat + Poultry - February 2016

Meat + Poultry - February 2016
TABLE OF CONTENTS
COMMENTARY - Proud to be a partner
BUSINESS NOTES - TYSON LEGEND DIES
AI CONCERNS RISE IN INDIANA
CAGE-FREE EGG BANDWAGON GROWS LARGER
COBB-VANTRESS TO INVEST $22M IN FEED MILL
NAFTA PARTNERS SIGN AI AGREEMENT
WALMART TO CLOSE 269 STORES
SIMMONS ANNOUNCES EXPANSION
WASHINGTON - An unanswerable question, naturally
COVER STORY - CULTIVATING PARTNERSHIPS
THE SAUSAGE REPORT - Sausage du jour
Transcending tradition
The numbers
Banking on hot dogs
FOOD SAFETY - A dangerous directive
CDC: SALMONELLA A GROWING THREAT IN GROUND BEEF
PACKAGING SOLUTIONS - In pursuit of packaging
AT HOME, A HIGH DEMAND FOR CASE-READY
INGREDIENT ISSUES - All over the map
SMALL BUSINESS MATTERS - Sizeable obstacles
MEAT-MINDED - TAKIN' BACON TO NEW PLACES
INNOVATION INSIGHT - EPIC future
LABOR - Reducing workplace violence
SHOWCASE
NAMES IN THE NEWS
CLASSIFIEDS
ADVERTISERS
THE INSIDER
Meat + Poultry - February 2016 - TABLE OF CONTENTS
Meat + Poultry - February 2016 - 2
Meat + Poultry - February 2016 - 3
Meat + Poultry - February 2016 - 4
Meat + Poultry - February 2016 - 5
Meat + Poultry - February 2016 - 6
Meat + Poultry - February 2016 - 7
Meat + Poultry - February 2016 - COMMENTARY - Proud to be a partner
Meat + Poultry - February 2016 - 9
Meat + Poultry - February 2016 - CAGE-FREE EGG BANDWAGON GROWS LARGER
Meat + Poultry - February 2016 - NAFTA PARTNERS SIGN AI AGREEMENT
Meat + Poultry - February 2016 - SIMMONS ANNOUNCES EXPANSION
Meat + Poultry - February 2016 - 13
Meat + Poultry - February 2016 - WASHINGTON - An unanswerable question, naturally
Meat + Poultry - February 2016 - 15
Meat + Poultry - February 2016 - COVER STORY - CULTIVATING PARTNERSHIPS
Meat + Poultry - February 2016 - 17
Meat + Poultry - February 2016 - 18
Meat + Poultry - February 2016 - 19
Meat + Poultry - February 2016 - 20
Meat + Poultry - February 2016 - 21
Meat + Poultry - February 2016 - 22
Meat + Poultry - February 2016 - 23
Meat + Poultry - February 2016 - 24
Meat + Poultry - February 2016 - 25
Meat + Poultry - February 2016 - 26
Meat + Poultry - February 2016 - 27
Meat + Poultry - February 2016 - 28
Meat + Poultry - February 2016 - 29
Meat + Poultry - February 2016 - THE SAUSAGE REPORT - Sausage du jour
Meat + Poultry - February 2016 - 31
Meat + Poultry - February 2016 - 32
Meat + Poultry - February 2016 - 33
Meat + Poultry - February 2016 - 34
Meat + Poultry - February 2016 - 35
Meat + Poultry - February 2016 - Transcending tradition
Meat + Poultry - February 2016 - 37
Meat + Poultry - February 2016 - 38
Meat + Poultry - February 2016 - 39
Meat + Poultry - February 2016 - The numbers
Meat + Poultry - February 2016 - 41
Meat + Poultry - February 2016 - Banking on hot dogs
Meat + Poultry - February 2016 - 43
Meat + Poultry - February 2016 - 44
Meat + Poultry - February 2016 - 45
Meat + Poultry - February 2016 - 46
Meat + Poultry - February 2016 - 47
Meat + Poultry - February 2016 - 48
Meat + Poultry - February 2016 - 49
Meat + Poultry - February 2016 - 50
Meat + Poultry - February 2016 - 51
Meat + Poultry - February 2016 - FOOD SAFETY - A dangerous directive
Meat + Poultry - February 2016 - 53
Meat + Poultry - February 2016 - CDC: SALMONELLA A GROWING THREAT IN GROUND BEEF
Meat + Poultry - February 2016 - 55
Meat + Poultry - February 2016 - 56
Meat + Poultry - February 2016 - 57
Meat + Poultry - February 2016 - 58
Meat + Poultry - February 2016 - 59
Meat + Poultry - February 2016 - PACKAGING SOLUTIONS - In pursuit of packaging
Meat + Poultry - February 2016 - 61
Meat + Poultry - February 2016 - AT HOME, A HIGH DEMAND FOR CASE-READY
Meat + Poultry - February 2016 - 63
Meat + Poultry - February 2016 - 64
Meat + Poultry - February 2016 - 65
Meat + Poultry - February 2016 - INGREDIENT ISSUES - All over the map
Meat + Poultry - February 2016 - 67
Meat + Poultry - February 2016 - 68
Meat + Poultry - February 2016 - 69
Meat + Poultry - February 2016 - 70
Meat + Poultry - February 2016 - 71
Meat + Poultry - February 2016 - SMALL BUSINESS MATTERS - Sizeable obstacles
Meat + Poultry - February 2016 - 73
Meat + Poultry - February 2016 - 74
Meat + Poultry - February 2016 - 75
Meat + Poultry - February 2016 - MEAT-MINDED - TAKIN' BACON TO NEW PLACES
Meat + Poultry - February 2016 - 77
Meat + Poultry - February 2016 - INNOVATION INSIGHT - EPIC future
Meat + Poultry - February 2016 - 79
Meat + Poultry - February 2016 - 80
Meat + Poultry - February 2016 - 81
Meat + Poultry - February 2016 - 82
Meat + Poultry - February 2016 - 83
Meat + Poultry - February 2016 - 84
Meat + Poultry - February 2016 - 85
Meat + Poultry - February 2016 - LABOR - Reducing workplace violence
Meat + Poultry - February 2016 - 87
Meat + Poultry - February 2016 - SHOWCASE
Meat + Poultry - February 2016 - 89
Meat + Poultry - February 2016 - NAMES IN THE NEWS
Meat + Poultry - February 2016 - 91
Meat + Poultry - February 2016 - CLASSIFIEDS
Meat + Poultry - February 2016 - 93
Meat + Poultry - February 2016 - 94
Meat + Poultry - February 2016 - 95
Meat + Poultry - February 2016 - 96
Meat + Poultry - February 2016 - ADVERTISERS
Meat + Poultry - February 2016 - THE INSIDER
Meat + Poultry - February 2016 - 99
Meat + Poultry - February 2016 - 100
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