Food safety is a priority for any meat and poultry processor, and companies invest heavily to produce products free of pathogens, defects and foreign materials. Food safety, though, begins with the facility itself. A plant that is not constructed or retrofitted for food production or has not been maintained can cause dangers, both to the food and to the employees. Likewise, a plant and all of its equipment must be sanitized regularly to prevent pathogens from growing in harborage areas. Equipment must be maintained, and spare parts must be replaced regularly to prevent a machine from breaking down, causing costly production delays. A processing facility that has been designed for efficiency and food safety, and equipment that is properly cleaned and maintained, will help processors grow sales and reduce the risk of recalls.

www.provisoneronline.com   |   APRIL 2022