Following the US Department of Agriculture’s Food Safety and Inspection Service (FSIS) declaration of Salmonella as an adulterant in breaded and stuffed raw chicken products, the National Chicken Council delivered its public comments to the agency.
On Oct. 14, the US Department of Agriculture’s Food Safety and Inspection Service (FSIS) released a proposed regulatory framework intended to help control Salmonella contamination in poultry products.
As part of the US Department of Agriculture’s $223 million investment in meat and poultry processing capacity, Saline River Farms LLC and USDA officials announced on Nov. 2 the company’s intent to build an 83,000-square-foot plant in Southern Illinois.
The Age of COVID has driven home the importance of properly cleaning and sanitizing equipment used in the production of foods sold in grocery perimeter departments. At the same time, however, labor shortages have made it harder to find qualified workers to perform those tasks.
On Oct. 20, the University of Wisconsin-River Falls (UWRF) announced a new program that provides hands-on training for current meat industry workers in humane pre-slaughter handling, transport, stunning, humane handling program development, and stunning equipment maintenance.
Dividers and rounders must check a few boxes for bakeries. Accuracy comes first, as bakeries need to make sure dividers are hitting weight or volume targets without going over, which can be challenging with yeast-raised products in bakeries with fluctuating temperatures.
A renewed focus on sanitary design and cleanability, especially for allergens, is among the dominant trends in the design and construction of commissaries, central kitchens and other food production facilities.