MEAT+POULTRY - February 2015 - 18

COVER STORY

Cooking & Loading/Unloading

y

Cocinar y Cargar/Descargar

Walmart's rotisserie
chicken preparation
process has been
streamlined from 16
steps to six, easyto-follow steps. The
procedures are spelled
out using laminated
cards in the stores
that utilize icons and
illustrations that are
designed to reduce
food-safety risks, ensure
compliance and deliver
consistent products.

1

Put on single-use
plastic apron
Ponte un delantal de
plástico monouso

2

Load yellow cart with
needed flavors
Carga el carro amarillo
con los sabores
necesarios

Roll to oven
Llévalo hasta el horno

3

Wear single-use gloves
Usa guantes monouso

Load chicken onto the
wire rack
Carga el pollo en la rejilla

4

Return cart to cooler
Devuelve el carro
al refrigerador

Remove apron
Quítate el delantal

Wash hands
thoroughly
Lávate bien las manos

5

Cooking
Cocinar

Cook to 170 -180° F
Cocina a 170 -180 ° F

Take temperature
of breast meat
Toma la temperatura
en la pechuga

Record temperature
Registra la temperatura

6

Unloading
Descargar

Use tongs to unload
chicken
Descarga el pollo con
unas pinzas

Immediately package
and place into the
hot case
Empácalo y ponlo en
el expositor caliente
de inmediato

Rotisserie Chicken Cooking | ©2013 Wal-Mart Stores, Inc. | 000000000

18

MEAT+ POULTRY | 02.15 | www.meatpoultry.com

Backlash over the new poultry requirements
though, was almost non-existent. Few if any
suppliers made a peep, due in large part to the
discussion of this plan at the poultry safety
summit held in February 2014. "None of our
suppliers were caught by surprise," Yiannas
says. "Not one of them."
The December announcement did include
what was considered by some a surprise in the
form of a partnership with the Atlanta-based
Centers for Disease Control and Prevention:
"CDC, along with Walmart, recognizes that
reducing Salmonella and other pathogen
contamination in poultry products is a
crucial step toward decreasing the burden of
foodborne illnesses," said Dr. Chris Braden,
director of CDC's division of foodborne,
waterborne and environmental diseases, when
the announcement was made. "Walmart and
CDC working together to protect public health
and advance food safety is a great example
of a public-private partnership that benefits
everyone," he added.
Also adding credibility to the campaign
was Dr. Gary Acuff, director of the Center for
Food Safety and professor of food microbiology,
Texas A&M Univ., College Station. "I think this
is the first time a retailer has implemented
this type of enhanced safety control," he said
the day of the announcement. "Retailers have
often implemented enhanced safety measures,
however I believe this is the first time a retailer
has required a quantified measurement of
process control through validation."
Most of the retailer's food suppliers are
accustomed to the Walmart approach: "We
believe in establishing food safety performance
standards as opposed to prescriptive
solutions." Because the industry inherently
and consistently is endeavoring to come up
with more efficient methods for all of its tasks,
Yiannas says it isn't Walmart's view that it
should establish a standard in Bentonville
and tell the suppliers how to achieve it. The
company would rather encourage innovation
and allow different companies to comply using
the standards that best fit their system.
"When you do an initiative like this with
multiple suppliers, they also collaborate and
talk in their own industry associations and
you'll see one approach emerge as the real
leader and most effective way to get things
http://www.meatpoultry.com
MEAT+POULTRY - February 2015

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