MEAT+POULTRY - October 2015 - 77

FOOD SAFETY

employees such as rubber bands, jewelry, pens,
buttons or hair; glass splinters; bone splinters;
wood splinters; sawdust; dust; dead insects
and animal droppings, Mason says.

DETECTION AND PREVENTION
To reduce the potential for contaminants to
slip through the cracks during the production
process, or to be introduced at any point
during the process, manufacturers should take
on a start-to-finish approach to prevention,
Mason says. This approach involves equipment
maintenance and control during every stage of
production, ingredient selection, and employee
training and monitoring.
Working closely with ingredient suppliers
to ensure they also have appropriate
detection methods in place is a crucial, often
overlooked step in the process. Introducing
ingredients into meat products that could
be contaminated themselves just makes
the detection and prevention process more
challenging for meat processors.

"The HACCP approach provides a systematic
way of identifying food safety hazards and
making sure that they are being controlled
day-in and day-out." - JUDE MASON, NSF INTERNATIONAL
The primary object detection technologies
used to detect such foreign contaminants
include metal detection, x-ray detection
and visible/infrared imaging systems. Each
technology has its strengths and limits. Metal
detectors are obviously effective at detecting
metal contaminants such as broken-off pieces
of equipment or other metallic objects, but
aren't necessarily helpful in finding bone
fragments and other non-metal material like
plastic. Imaging systems are helpful to detect
foreign material on exposed portions of meat.
And, x-ray detection technologies can find
both metallic and non-metallic contaminants,
although there is no guarantee that every
contaminant can be detected with x-ray.
Aside from specific detection technologies
used to find contaminants during processing,

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2101 Calumet Street
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(727) 461-3477
Fax: (727) 449-0029
Email: info@dougmac.com
WEB: www.dougmac.com
www.meatpoultry.com | 10.15 | MEAT+ POULTRY

77



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MEAT+POULTRY - October 2015

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

MEAT+POULTRY - October 2015
TABLE OF CONTENTS
COMMENTARY - Barbecue royalty
BUSINESS NOTES - JENNIE-O POISED FOR BEEF BATTLE
CARGILL TO SELL TEXAS PLANT
INDIANA PACKERS TO EXPAND PORK PLANT
TYSON FRESH MEATS TO ADD JOBS IN COUNCIL BLUFFS
TYSON DEFENDS ANIMAL WELFARE PRACTICES
DUBRETON TO BOOST CRATE-FREE PRODUCTION
NATHAN’S FAMOUS LAUNCHES TENDER OFFER
WASHINGTON - Analyzing antibiotics
COVER STORY - BEYOND BACON
PLANT TOUR - Bacon beginnings
BACON PROCESSING - Butcher appeal
PACKAGING SOLUTIONS - On 'board'
Bacon meets HPP
RECALLING KATRINA - PART 2: TIME HEALS
POST-KATRINA - Meat markets make their mark
AT INTRALOX - Employees stepped up in the face of disaster
ANNIVERSARY SPECIAL - Decade of Drama
FOOD SAFETY - Controlling contaminants
INGREDIENT ISSUES - Lasting longer, safely
SANITATION TIPS - Personal protective equipment
SMALL BUSINESS MATTERS - Growth pains in the Plains
MEAT-MINDED - Bo's penchant for protein
CONFERENCE PREVIEW - Positive outlook
LABOR - Understanding equal employment
SHOWCASE
NAMES IN THE NEWS
CLASSIFIEDS
ADVERTISERS
THE INSIDER
MEAT+POULTRY - October 2015 - MEAT+POULTRY - October 2015
MEAT+POULTRY - October 2015 - 2
MEAT+POULTRY - October 2015 - 3
MEAT+POULTRY - October 2015 - TABLE OF CONTENTS
MEAT+POULTRY - October 2015 - 5
MEAT+POULTRY - October 2015 - 6
MEAT+POULTRY - October 2015 - 7
MEAT+POULTRY - October 2015 - COMMENTARY - Barbecue royalty
MEAT+POULTRY - October 2015 - 9
MEAT+POULTRY - October 2015 - INDIANA PACKERS TO EXPAND PORK PLANT
MEAT+POULTRY - October 2015 - TYSON DEFENDS ANIMAL WELFARE PRACTICES
MEAT+POULTRY - October 2015 - NATHAN’S FAMOUS LAUNCHES TENDER OFFER
MEAT+POULTRY - October 2015 - 13
MEAT+POULTRY - October 2015 - WASHINGTON - Analyzing antibiotics
MEAT+POULTRY - October 2015 - 15
MEAT+POULTRY - October 2015 - COVER STORY - BEYOND BACON
MEAT+POULTRY - October 2015 - 17
MEAT+POULTRY - October 2015 - 18
MEAT+POULTRY - October 2015 - 19
MEAT+POULTRY - October 2015 - 20
MEAT+POULTRY - October 2015 - 21
MEAT+POULTRY - October 2015 - 22
MEAT+POULTRY - October 2015 - 23
MEAT+POULTRY - October 2015 - 24
MEAT+POULTRY - October 2015 - 25
MEAT+POULTRY - October 2015 - PLANT TOUR - Bacon beginnings
MEAT+POULTRY - October 2015 - 27
MEAT+POULTRY - October 2015 - 28
MEAT+POULTRY - October 2015 - 29
MEAT+POULTRY - October 2015 - 30
MEAT+POULTRY - October 2015 - 31
MEAT+POULTRY - October 2015 - 32
MEAT+POULTRY - October 2015 - 33
MEAT+POULTRY - October 2015 - 34
MEAT+POULTRY - October 2015 - 35
MEAT+POULTRY - October 2015 - BACON PROCESSING - Butcher appeal
MEAT+POULTRY - October 2015 - 37
MEAT+POULTRY - October 2015 - 38
MEAT+POULTRY - October 2015 - 39
MEAT+POULTRY - October 2015 - PACKAGING SOLUTIONS - On 'board'
MEAT+POULTRY - October 2015 - 41
MEAT+POULTRY - October 2015 - 42
MEAT+POULTRY - October 2015 - 43
MEAT+POULTRY - October 2015 - 44
MEAT+POULTRY - October 2015 - 45
MEAT+POULTRY - October 2015 - 46
MEAT+POULTRY - October 2015 - Bacon meets HPP
MEAT+POULTRY - October 2015 - 48
MEAT+POULTRY - October 2015 - 49
MEAT+POULTRY - October 2015 - RECALLING KATRINA - PART 2: TIME HEALS
MEAT+POULTRY - October 2015 - 51
MEAT+POULTRY - October 2015 - POST-KATRINA - Meat markets make their mark
MEAT+POULTRY - October 2015 - 53
MEAT+POULTRY - October 2015 - 54
MEAT+POULTRY - October 2015 - 55
MEAT+POULTRY - October 2015 - AT INTRALOX - Employees stepped up in the face of disaster
MEAT+POULTRY - October 2015 - 57
MEAT+POULTRY - October 2015 - 58
MEAT+POULTRY - October 2015 - 59
MEAT+POULTRY - October 2015 - 60
MEAT+POULTRY - October 2015 - 61
MEAT+POULTRY - October 2015 - ANNIVERSARY SPECIAL - Decade of Drama
MEAT+POULTRY - October 2015 - 63
MEAT+POULTRY - October 2015 - 64
MEAT+POULTRY - October 2015 - 65
MEAT+POULTRY - October 2015 - 66
MEAT+POULTRY - October 2015 - 67
MEAT+POULTRY - October 2015 - 68
MEAT+POULTRY - October 2015 - 69
MEAT+POULTRY - October 2015 - 70
MEAT+POULTRY - October 2015 - 71
MEAT+POULTRY - October 2015 - FOOD SAFETY - Controlling contaminants
MEAT+POULTRY - October 2015 - 73
MEAT+POULTRY - October 2015 - 74
MEAT+POULTRY - October 2015 - 75
MEAT+POULTRY - October 2015 - 76
MEAT+POULTRY - October 2015 - 77
MEAT+POULTRY - October 2015 - 78
MEAT+POULTRY - October 2015 - 79
MEAT+POULTRY - October 2015 - INGREDIENT ISSUES - Lasting longer, safely
MEAT+POULTRY - October 2015 - 81
MEAT+POULTRY - October 2015 - 82
MEAT+POULTRY - October 2015 - 83
MEAT+POULTRY - October 2015 - 84
MEAT+POULTRY - October 2015 - 85
MEAT+POULTRY - October 2015 - 86
MEAT+POULTRY - October 2015 - 87
MEAT+POULTRY - October 2015 - 88
MEAT+POULTRY - October 2015 - SANITATION TIPS - Personal protective equipment
MEAT+POULTRY - October 2015 - 90
MEAT+POULTRY - October 2015 - 91
MEAT+POULTRY - October 2015 - SMALL BUSINESS MATTERS - Growth pains in the Plains
MEAT+POULTRY - October 2015 - 93
MEAT+POULTRY - October 2015 - 94
MEAT+POULTRY - October 2015 - 95
MEAT+POULTRY - October 2015 - MEAT-MINDED - Bo's penchant for protein
MEAT+POULTRY - October 2015 - 97
MEAT+POULTRY - October 2015 - 98
MEAT+POULTRY - October 2015 - 99
MEAT+POULTRY - October 2015 - CONFERENCE PREVIEW - Positive outlook
MEAT+POULTRY - October 2015 - 101
MEAT+POULTRY - October 2015 - LABOR - Understanding equal employment
MEAT+POULTRY - October 2015 - 103
MEAT+POULTRY - October 2015 - SHOWCASE
MEAT+POULTRY - October 2015 - 105
MEAT+POULTRY - October 2015 - NAMES IN THE NEWS
MEAT+POULTRY - October 2015 - 107
MEAT+POULTRY - October 2015 - CLASSIFIEDS
MEAT+POULTRY - October 2015 - 109
MEAT+POULTRY - October 2015 - 110
MEAT+POULTRY - October 2015 - 111
MEAT+POULTRY - October 2015 - 112
MEAT+POULTRY - October 2015 - ADVERTISERS
MEAT+POULTRY - October 2015 - THE INSIDER
MEAT+POULTRY - October 2015 - 115
MEAT+POULTRY - October 2015 - 116
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