Meat+Poultry - April 2017 - 91

lessons the company learned. "It was definitely
a learning experience," he admits. "We learned
to do a better job of sharing best practices
between our various businesses. Our ground
beef had good practices, but hadn't supplied
them to our ground turkey business. It's
important to understand the whole supply
chain and how to manage risk throughout it."
He says it's not good enough just to
meet a qualitative performance standard.
The company has implemented the Food
Safety Modernization Act (FSMA) for its
FDA-regulated products and Cargill supported
FSMA from the beginning. In fact, the company
worked with food safety groups to develop the
FSMA law and regulations.
One problem he sees is the meat and poultry
industry operating under some archaic laws. The
Federal Meat Inspection Act goes back to 1906,
the Poultry Products Inspection Act to the 1950s.
Historically, he says, the laws have focused on
the detection of diseases and pathogens. The

real issue today, he believes, is using science to
ensure food safety. He asks: should inspection be
more risk-based? Should there be more emphasis
on inspection in slaughter plants vs. ready-to-eat
plants? "I'd tend to move in that direction,"
he says. "From federal oversight, the federal
government is taking on more of a verification
role, as well as inspectors doing carcass by
carcass inspection. It's an evolutionary process
that's underway right now," he believes.
While there's been a lot of speculation in
the early days of the Trump presidency about
the fate of regulations under an administration
that tends not to favor government "hands-on"
action, Robach doesn't think food safety
regulations are headed out the door.
"I don't see us 'walking back' on food safety
- because we protect the health of millions
of Americans," he says. "As chairman of the
Global Food Safety Initiative, I see the priority
as making sure food safety is in place. I don't
see that changing."

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