The stunning food waste that is one of many unexpected consequences of COVID-19 has made us all painfully aware of how highly vulnerable industrial farms are to sudden fluctuations in demand and pullbacks on the regular flow of commerce…
meat processing
There’s the Rub: Intro to Regulations for Small Meat Processors
For our purposes, a rub is the difference between what regulations require and what FSIS wants but cannot require. FSIS Consumer Safety Inspectors (CSI) are taught FSIS policy; what FSIS wants. Establishments mistakenly think that what the CSI tells them is what regulations require. There’s the rub…
Employee Hygiene
The current global Coronavirus outbreak adds relevance to this month’s topic: employee hygiene. Personal hygiene is as important in the preparation of meat and poultry products intended for use as human food as it is in the prevention of infectious disease. Meat and poultry products are…
Protect Product
9 CFR 416.4(d) states “Product must be protected from adulteration during processing, handling, storage, loading, and unloading at and during transportation from official establishments,” The intent was to consolidate all operational sanitation requirements in a single…
Chemicals
Chemicals are everywhere. They are in our kitchens, bathrooms, garages, and yes, our food processing establishments. Avoiding 9 CFR 416.4(c) noncompliance is easy it you follow a few simple practices…