MEAT+POULTRY - February 2015 - 15

Lower prices are a priority for Wal-Mart
Stores Inc., but not at the cost of food safety
BY J O E L C R E WS | J CRE WS@ SOSL A N D.CO M

A

s its aisles were bustling with holiday
shoppers a week before Christmas
this past December, Walmart and
Sam's Club stores announced to their poultry
suppliers, details of plans to enhance foodsafety requirements of whole chickens, chicken
parts and ground turkey products shipped to
its stores. The press release from the company
said it would require poultry suppliers to
achieve prevention-based certification by one
of the Global Food Safety Initiative's recognized
standards. As part of the program, poultry
suppliers will be expected to implement holistic
controls, from farm to fork; the controls must
significantly reduce potential contamination
levels, in whole birds as well as in chicken
parts. Suppliers will also be required to test and
validate their food safety interventions. Lastly,
poultry suppliers must be in compliance with
the program by June 2016.
Led by Frank Yiannas, vice president of food
safety for the retail giant, the announcement
was hardly a surprise to its current suppliers, as
the poultry industry had been consulted about
the requirements for nearly a year before it was
made public and hints about it were dropped
back in 2010. From his Bentonville, Ark., office,
Yiannas detailed the plans for the poultry safety
initiative in early January. He explained how it

is part of a continuous-improvement strategy
that was developed using aspects of a 2010 plan
introduced to enhance beef safety and how it
is all part of Wal-Mart Stores Inc.'s farm-to-fork
approach to food safety.

THE FOOD-SCIENCE GUY
Frank Yiannas has three heroes in life. The
charismatic food-safety guru for Wal-Mart
Stores Inc. is bullish about this short list, which
includes: His father, Haralambos Yiannas; Louis
Pasteur, to whom he refers to as the Founding
Father of food safety; and Dr. Rudy Wodzinski,
a professor who ignited his interest in
microbiology during his studies at the Univ. of
Central Florida where he earned his bachelor's
in microbiology before going on to receive a
master's degree in public health from the Univ.
of South Florida. Dr. Wodzinski has passed
away, but his impact on Yiannas was profound
and continues to inspire him.
"I can credit him for my career in food
safety," says Yiannas, who worked as the
director of safety and health at Walt Disney
World for 19 years before joining Walmart in
2008. His global role is daunting, considering
the retailer operates about 4,400 Walmart
stores and 650 Sam's Club stores in the US.
Worldwide, the company serves its customers

www.meatpoultry.com | 02.15 | MEAT+ POULTRY

15



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MEAT+POULTRY - February 2015

Table of Contents for the Digital Edition of MEAT+POULTRY - February 2015

Meat+Poultry February 2015
Table of Contents
Commentary - Counting down to zero
BUSINESS NOTES - MCDONALD’S APPOINTS NEW CEO
TYSON INVESTING IN TRAY-PACK CHICKEN
MARFRIG GLOBAL NAMES NEW CEO
PILGRIM’S APPROVES $1.5B SHAREHOLDER DIVIDEND
NIMAN RANCH PULLS CHIPOTLE OUT OF PORK POKE
Cover Story - Managing Retail Risk
SAUSAGE REPORT - Craft-brewed success
SMALL BUSINESS MATTERS - The biggest catch
PACKAGING SOLUTIONS - Counting on convenience
INGREDIENT ISSUES - International flavor, regional flair
LIFERS - Quest for Quality
TOOLS OF THE TRADE - Arctic Chilled
INDUSTRY LEADER - The Consummate Coach
FOOD SAFETY - On the Clock
FROM THE CORRAL - Tall Animals Cause Big problems
SHOWCASE
NAMES IN THE NEWS
CLASSIFIEDS
ADVERTISERS
THE INSIDER
MEAT+POULTRY - February 2015 - Meat+Poultry February 2015
MEAT+POULTRY - February 2015 - 2
MEAT+POULTRY - February 2015 - 3
MEAT+POULTRY - February 2015 - Table of Contents
MEAT+POULTRY - February 2015 - 5
MEAT+POULTRY - February 2015 - 6
MEAT+POULTRY - February 2015 - 7
MEAT+POULTRY - February 2015 - Commentary - Counting down to zero
MEAT+POULTRY - February 2015 - 9
MEAT+POULTRY - February 2015 - MARFRIG GLOBAL NAMES NEW CEO
MEAT+POULTRY - February 2015 - NIMAN RANCH PULLS CHIPOTLE OUT OF PORK POKE
MEAT+POULTRY - February 2015 - 12
MEAT+POULTRY - February 2015 - 13
MEAT+POULTRY - February 2015 - Cover Story - Managing Retail Risk
MEAT+POULTRY - February 2015 - 15
MEAT+POULTRY - February 2015 - 16
MEAT+POULTRY - February 2015 - 17
MEAT+POULTRY - February 2015 - 18
MEAT+POULTRY - February 2015 - 19
MEAT+POULTRY - February 2015 - 20
MEAT+POULTRY - February 2015 - 21
MEAT+POULTRY - February 2015 - 22
MEAT+POULTRY - February 2015 - 23
MEAT+POULTRY - February 2015 - 24
MEAT+POULTRY - February 2015 - 25
MEAT+POULTRY - February 2015 - 26
MEAT+POULTRY - February 2015 - 27
MEAT+POULTRY - February 2015 - SAUSAGE REPORT - Craft-brewed success
MEAT+POULTRY - February 2015 - 29
MEAT+POULTRY - February 2015 - 30
MEAT+POULTRY - February 2015 - 31
MEAT+POULTRY - February 2015 - 32
MEAT+POULTRY - February 2015 - 33
MEAT+POULTRY - February 2015 - 34
MEAT+POULTRY - February 2015 - 35
MEAT+POULTRY - February 2015 - 36
MEAT+POULTRY - February 2015 - 37
MEAT+POULTRY - February 2015 - SMALL BUSINESS MATTERS - The biggest catch
MEAT+POULTRY - February 2015 - 39
MEAT+POULTRY - February 2015 - 40
MEAT+POULTRY - February 2015 - 41
MEAT+POULTRY - February 2015 - PACKAGING SOLUTIONS - Counting on convenience
MEAT+POULTRY - February 2015 - 43
MEAT+POULTRY - February 2015 - 44
MEAT+POULTRY - February 2015 - 45
MEAT+POULTRY - February 2015 - 46
MEAT+POULTRY - February 2015 - 47
MEAT+POULTRY - February 2015 - 48
MEAT+POULTRY - February 2015 - 49
MEAT+POULTRY - February 2015 - 50
MEAT+POULTRY - February 2015 - 51
MEAT+POULTRY - February 2015 - INGREDIENT ISSUES - International flavor, regional flair
MEAT+POULTRY - February 2015 - 53
MEAT+POULTRY - February 2015 - 54
MEAT+POULTRY - February 2015 - 55
MEAT+POULTRY - February 2015 - 56
MEAT+POULTRY - February 2015 - 57
MEAT+POULTRY - February 2015 - 58
MEAT+POULTRY - February 2015 - 59
MEAT+POULTRY - February 2015 - LIFERS - Quest for Quality
MEAT+POULTRY - February 2015 - 61
MEAT+POULTRY - February 2015 - 62
MEAT+POULTRY - February 2015 - 63
MEAT+POULTRY - February 2015 - TOOLS OF THE TRADE - Arctic Chilled
MEAT+POULTRY - February 2015 - 65
MEAT+POULTRY - February 2015 - 66
MEAT+POULTRY - February 2015 - 67
MEAT+POULTRY - February 2015 - 68
MEAT+POULTRY - February 2015 - 69
MEAT+POULTRY - February 2015 - INDUSTRY LEADER - The Consummate Coach
MEAT+POULTRY - February 2015 - 71
MEAT+POULTRY - February 2015 - 72
MEAT+POULTRY - February 2015 - 73
MEAT+POULTRY - February 2015 - 74
MEAT+POULTRY - February 2015 - 75
MEAT+POULTRY - February 2015 - 76
MEAT+POULTRY - February 2015 - 77
MEAT+POULTRY - February 2015 - 78
MEAT+POULTRY - February 2015 - 79
MEAT+POULTRY - February 2015 - 80
MEAT+POULTRY - February 2015 - 81
MEAT+POULTRY - February 2015 - FOOD SAFETY - On the Clock
MEAT+POULTRY - February 2015 - 83
MEAT+POULTRY - February 2015 - 84
MEAT+POULTRY - February 2015 - 85
MEAT+POULTRY - February 2015 - FROM THE CORRAL - Tall Animals Cause Big problems
MEAT+POULTRY - February 2015 - 87
MEAT+POULTRY - February 2015 - SHOWCASE
MEAT+POULTRY - February 2015 - 89
MEAT+POULTRY - February 2015 - NAMES IN THE NEWS
MEAT+POULTRY - February 2015 - 91
MEAT+POULTRY - February 2015 - CLASSIFIEDS
MEAT+POULTRY - February 2015 - 93
MEAT+POULTRY - February 2015 - 94
MEAT+POULTRY - February 2015 - 95
MEAT+POULTRY - February 2015 - 96
MEAT+POULTRY - February 2015 - ADVERTISERS
MEAT+POULTRY - February 2015 - THE INSIDER
MEAT+POULTRY - February 2015 - 99
MEAT+POULTRY - February 2015 - 100
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