TITLE

Where Meat Safety Begins

AUTHOR(S)
Riell, Howard
PUB. DATE
November 2005
SOURCE
FoodService Director;11/15/2005, Vol. 18 Issue 11, p48
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
This article looks at the way food service operators would ensure the quality of their meat products. Safety experts advise operators to view their meat suppliers' entire process, including cleaning and sanitizing. "First of all, operators should look to make sure they have good manufacturing practices in place. Those are related to associates' health and hygiene, and the cleanliness and sanitation of their operation. Look at controls and operating procedures to make sure that you do not get any physical or chemical contaminants in the product as you process it. Operators should absolutely ask to see logs and other records to make sure that they have kept the product under proper temperature control with proper cleaning and sanitizing," says Linda Gilardi of Compass Group. The level of plant security should also be noted. Any person admitted to a meat plant should be required to provide photo identification and be escorted at all times.
ACCESSION #
19073895

 

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