Meat + Poultry - June 2016 - 88

FOOD SAFETY

Packer
perspective
BY S T E V E D I T TM E R | m e a t p o u l t r y @ s o s l a n d.c o m

S

o, if one is in charge of food safety
at a beef harvesting facility - or
several of them - is it microbes,
specifically pathogenic microbes, that keep a
microbiologist up at night?
Dr. John Ruby, technical services,
food safety, JBS, explained at this year's
International Livestock Forum at Colorado
State Univ. that microbes are the target but
people and processes are key.

Controlling pathogens is
an industry-wide priority
and Greeley, Coloradobased JBS USA considers
its interventions among
the industry's best.

88

PLANNING AND PROCESS
Ruby has a schematic drawing of the way one
could view an optimal plan of cooperation
between industry segments to best control
pathogens. First, producers would have
available effective feed additives or vaccines
to reduce the amount of pathogen shedding in
manure, and consequently, on hides, reducing
the pathogen load coming into the packing
house. Second, the packer would continue
present interventions: hide washes, carcass
washes, sub-primal sprays, trim treatments
and a cold chain. Third and fifth, both further
processors and retailers would use sub-primal
sprays, trim treatments, a cold chain and age

MEAT+ POULTRY | 06.16 | www.meatpoultry.com

specifications as appropriate interventions
for their segment. Fourth, grinders would do
trim treatments, maintain cold chains and age
specifications. Sixth, the transporter needs
only to supply the cold chain.
That's in a perfect world. What about the
harvest process itself?
Ruby holds three truths of the harvest
process: 1) One cannot dress a carcass without
transferring some microorganisms to the
carcass surface; therefore, you need a strong
mechanical intervention system to control the
microorganisms. 2) One cannot implement
a mechanical intervention system strong
enough to overcome a poor carcass dress
job. As a result, 3) One needs both a robust
dressing procedure and a strong mechanical
intervention system.
According to Ruby, when it comes to
the dressing process, the focus must be on
prevention rather than correction. A dressing
audit system monitors standard operating
procedures and visible defects, partially
through camera systems and third party audits.
JBS' multiple hurdle intervention system
includes a hide wash, pre-evisceration wash, a

Getty images

Expert shares thoughts about food safety at JBS



http://www.meatpoultry.com

Meat + Poultry - June 2016

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

Meat + Poultry - June 2016
CONTENTS
COMMENTARY - The wage wedge
BUSINESS NOTES - TYSON POSTS RECORD Q2 PERFORMANCE
HORMEL RAISES GUIDANCE ON Q2 PERFORMANCE, ACQUIRES JUSTIN’S
JBS SWINGS TO Q1 LOSS
EPIC PROVISIONS LAUNCHES NEW LINE OF MEAT BAR
CAGE-FREE TO RULE AT DAIRY QUEEN
OLYMEL TO EXPAND PRIMARY POULTRY PLANT
CARGILL TO STAY IN WICHITA
WASHINGTON - Food safety action
BARBECUE REPORT - Barbecue friends
FOODSERVICE - Smokin' success
EDUCATION - TEXAS BARBECUE at the head of the class
RESTAURANT REPORT - THE BBQ TRAVELER
PACKAGING SOLUTIONS - 'Bone' appetit
INGREDIENT ISSUES - Flavor infusion
SMOKY FLAVOR TOPS THE CHARTS
SMALL BUSINESS MATTERS - Meat snack marvel
SMALL BUSINESS LEADER - Checking in with the chick
COVER STORY - Preferential processsing
MARKET REPORT - Traditional innovation
FOOD SAFETY - Packer perspective
PROCESSOR PROFILE - Embracing meat snacking
CONVENTION PREVIEW - AAMPed up in Omaha
FROM THE CORRAL - Cage-free caveats
SHOWCASE
NAMES IN THE NEWS
CLASSIFIEDS
ADVERTISERS
THE INSIDER
Meat + Poultry - June 2016 - Meat + Poultry - June 2016
Meat + Poultry - June 2016 - 2
Meat + Poultry - June 2016 - 3
Meat + Poultry - June 2016 - CONTENTS
Meat + Poultry - June 2016 - 5
Meat + Poultry - June 2016 - 6
Meat + Poultry - June 2016 - 7
Meat + Poultry - June 2016 - COMMENTARY - The wage wedge
Meat + Poultry - June 2016 - 9
Meat + Poultry - June 2016 - JBS SWINGS TO Q1 LOSS
Meat + Poultry - June 2016 - 11
Meat + Poultry - June 2016 - CAGE-FREE TO RULE AT DAIRY QUEEN
Meat + Poultry - June 2016 - CARGILL TO STAY IN WICHITA
Meat + Poultry - June 2016 - WASHINGTON - Food safety action
Meat + Poultry - June 2016 - 15
Meat + Poultry - June 2016 - BARBECUE REPORT - Barbecue friends
Meat + Poultry - June 2016 - 17
Meat + Poultry - June 2016 - FOODSERVICE - Smokin' success
Meat + Poultry - June 2016 - 19
Meat + Poultry - June 2016 - 20
Meat + Poultry - June 2016 - 21
Meat + Poultry - June 2016 - 22
Meat + Poultry - June 2016 - 23
Meat + Poultry - June 2016 - 24
Meat + Poultry - June 2016 - 25
Meat + Poultry - June 2016 - 26
Meat + Poultry - June 2016 - 27
Meat + Poultry - June 2016 - 28
Meat + Poultry - June 2016 - 29
Meat + Poultry - June 2016 - EDUCATION - TEXAS BARBECUE at the head of the class
Meat + Poultry - June 2016 - 31
Meat + Poultry - June 2016 - 32
Meat + Poultry - June 2016 - 33
Meat + Poultry - June 2016 - 34
Meat + Poultry - June 2016 - 35
Meat + Poultry - June 2016 - RESTAURANT REPORT - THE BBQ TRAVELER
Meat + Poultry - June 2016 - 37
Meat + Poultry - June 2016 - 38
Meat + Poultry - June 2016 - 39
Meat + Poultry - June 2016 - PACKAGING SOLUTIONS - 'Bone' appetit
Meat + Poultry - June 2016 - 41
Meat + Poultry - June 2016 - 42
Meat + Poultry - June 2016 - 43
Meat + Poultry - June 2016 - 44
Meat + Poultry - June 2016 - 45
Meat + Poultry - June 2016 - INGREDIENT ISSUES - Flavor infusion
Meat + Poultry - June 2016 - 47
Meat + Poultry - June 2016 - SMOKY FLAVOR TOPS THE CHARTS
Meat + Poultry - June 2016 - 49
Meat + Poultry - June 2016 - 50
Meat + Poultry - June 2016 - 51
Meat + Poultry - June 2016 - SMALL BUSINESS MATTERS - Meat snack marvel
Meat + Poultry - June 2016 - 53
Meat + Poultry - June 2016 - 54
Meat + Poultry - June 2016 - 55
Meat + Poultry - June 2016 - 56
Meat + Poultry - June 2016 - 57
Meat + Poultry - June 2016 - 58
Meat + Poultry - June 2016 - 59
Meat + Poultry - June 2016 - SMALL BUSINESS LEADER - Checking in with the chick
Meat + Poultry - June 2016 - 61
Meat + Poultry - June 2016 - 62
Meat + Poultry - June 2016 - 63
Meat + Poultry - June 2016 - 64
Meat + Poultry - June 2016 - 65
Meat + Poultry - June 2016 - COVER STORY - Preferential processsing
Meat + Poultry - June 2016 - 67
Meat + Poultry - June 2016 - 68
Meat + Poultry - June 2016 - 69
Meat + Poultry - June 2016 - 70
Meat + Poultry - June 2016 - 71
Meat + Poultry - June 2016 - 72
Meat + Poultry - June 2016 - 73
Meat + Poultry - June 2016 - 74
Meat + Poultry - June 2016 - 75
Meat + Poultry - June 2016 - 76
Meat + Poultry - June 2016 - 77
Meat + Poultry - June 2016 - 78
Meat + Poultry - June 2016 - 79
Meat + Poultry - June 2016 - MARKET REPORT - Traditional innovation
Meat + Poultry - June 2016 - 81
Meat + Poultry - June 2016 - 82
Meat + Poultry - June 2016 - 83
Meat + Poultry - June 2016 - 84
Meat + Poultry - June 2016 - 85
Meat + Poultry - June 2016 - 86
Meat + Poultry - June 2016 - 87
Meat + Poultry - June 2016 - FOOD SAFETY - Packer perspective
Meat + Poultry - June 2016 - 89
Meat + Poultry - June 2016 - 90
Meat + Poultry - June 2016 - 91
Meat + Poultry - June 2016 - 92
Meat + Poultry - June 2016 - 93
Meat + Poultry - June 2016 - PROCESSOR PROFILE - Embracing meat snacking
Meat + Poultry - June 2016 - 95
Meat + Poultry - June 2016 - 96
Meat + Poultry - June 2016 - 97
Meat + Poultry - June 2016 - 98
Meat + Poultry - June 2016 - 99
Meat + Poultry - June 2016 - CONVENTION PREVIEW - AAMPed up in Omaha
Meat + Poultry - June 2016 - 101
Meat + Poultry - June 2016 - FROM THE CORRAL - Cage-free caveats
Meat + Poultry - June 2016 - 103
Meat + Poultry - June 2016 - SHOWCASE
Meat + Poultry - June 2016 - 105
Meat + Poultry - June 2016 - NAMES IN THE NEWS
Meat + Poultry - June 2016 - 107
Meat + Poultry - June 2016 - CLASSIFIEDS
Meat + Poultry - June 2016 - 109
Meat + Poultry - June 2016 - 110
Meat + Poultry - June 2016 - 111
Meat + Poultry - June 2016 - 112
Meat + Poultry - June 2016 - ADVERTISERS
Meat + Poultry - June 2016 - THE INSIDER
Meat + Poultry - June 2016 - 115
Meat + Poultry - June 2016 - 116
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