Check out the December 2014/January 2015 edition of Food Safety Magazine, featuring a look at allergen best practices, the evolution of traceability in the meat & poultry industry, dairy industrywide food safety collaboration, food safety in foodservice, sanitation and much more!
Meat and poultry companies used to be able to claim that their differences from other food sectors limited their ability to adopt technology or participate in industry standards.
Sanitation and cleaning of a food processing facility should be a documented program, following a validated, step-by-step process, utilizing specified chemicals and tools.