MEAT+POULTRY - March 2015 - 94
POULTRY PROCESSING
"We don't want
x-ray to be a
crutch."
Maintaining a consistent labor force is the
biggest challenge in most operations, Williams
says. "And that is the driving force behind the
continual push toward mechanical deboning,"
he adds. "Some of these jobs take weeks to
master at the kind of speeds we do, so, if
you lose a key person, it might take several
attempts to get that position filled," he says.
Before becoming more popular over the
past decade, chicken wings were treated like a
by-product during the deboning process. "They
have become, in some cases, more valuable
than the breast," he says, and are now coveted,
especially in big-bird operations.
Worker safety when making hundreds of
cuts per shift is always a focus for processors.
Efforts are made to minimize risks by ensuring
workers periodically shift positions on the
line throughout their shift to avoid fatigue
or repetitive motion injuries. Meanwhile,
they are equipped with high-quality knives
and sharpening equipment. "We spend a lot
of money on technology around sharpening
knives," he says, including equipment that
measures and monitors the sharpness of knives.
Throughout their shifts, workers pull their
blades through a line-mounted sharpener that
keeps the edge consistent and the knife safe.
FOOD-SAFETY FOCUS
As industry prepares to comply with new foodsafety standards for poultry parts, an initiative
that was recently proposed by the US Dept. of
Agriculture, the QA-focused Miller is confident
his company can comply. Wayne Farms takes
the approach that the goal is to address food
safety before secondary processing. "We are
attacking it further up in the process," he says,
including making changes to the scalders and
pickers. Changes are being made in processes
related to evisceration and chillers.
"Hopefully, by addressing it upstream, we
are going to be able to meet the parts standard
without much problem. It's going to be more of
managing the systems we already have in place
better and a little differently," he concludes.
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94
MEAT+ POULTRY | 03.15 | www.meatpoultry.com
http://www.rollstock.com
http://www.meatpoultry.com
MEAT+POULTRY - March 2015
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