In the world of meat and poultry production, some of the most important safety tools at work are also some of the least visible. While many are familiar with standard hygiene practices and cold chain protocols, antimicrobial ingredients often operate quietly behind the scenes, playing a crucial role in protecting food from harmful pathogens and spoilage microorganisms. These ingredients help […]
It’s 1:07 a.m., your midnight coffee has gone from hot to helpless, and the new sausage recipe you plan to roll out still needs a HACCP plan for the inspector to review in the morning. You don’t have time to wade through a textbook or wait for a consultant to call back — you need […]
I wrote a piece for MeatingPlace about “dangerous phrases” that do not foster a culture of commitment. Food safety systems, procedures, and training all matter, but culture shows up first in the everyday language used in the organization, from the plant floor to the corner office. These phrases may sound routine and harmless, but over […]
More small processors are finding new value in something many once overlooked. Beef tallow is seeing renewed demand from chefs, skincare makers, and customers looking for natural, high quality fats. For small plants this interest creates a practical opportunity to turn a low margin byproduct into a meaningful revenue stream. If you are curious about […]
The Meat Institute and the Meat Foundation just launched the Foundations of Listeria Control, a free, on-demand course that gives meat and poultry teams a practical, science-backed introduction to preventing Listeria monocytogenes in ready-to-eat operations. The course was developed with input from member companies and additional content and funding support from the American Meat Science […]
USDA has released new model HACCP plans (2025), including one especially relevant to meat processors: ready-to-eat fermented, salt-cured, and dried products. For those making salami, jerky, or other specialty items, this plan falls under the “not-heat treated, shelf-stable” category and can be a valuable guide. USDA also updated plans for dried egg products and pasteurized […]
The New Swine Inspection System (NSIS) has changed inspection procedures for swine slaughter facilities, and with change comes the need for clarity. To help plants transition smoothly and maintain success, the Meat Institute and the American Meat Science Association (AMSA) have developed a comprehensive guide packed with visuals, sorting criteria, and practical examples to ensure informed […]
To effectively manage Listeria monocytogenes, facilities must both prevent its entry and control its presence through rigorous cleaning and monitoring practices. Here are some key points to help with a listeria management program at your facility. Keep Listeria Out Control Growth and Spread: Seek and Destroy Enhanced Sanitation Strategies In response to recent outbreaks, USDA-FSIS […]
Listeria mono-what? As packers and processors or other contributors in the meat industry, we often hear about a pesky little bug called Listeria monocytogenes (pronounced Lis-TEER-ee-ah mon-o-sy-TOJ-en-eez). Protecting public health and ensuring safe food for consumers is the top priority when it comes to controlling this pathogen, with regulatory compliance following closely behind. Listeria monocytogenes […]
It’s a common phrase: “The whole is worth more than the sum of its parts.” USDA’s Meat and Poultry Processing Technical Assistance(MPPTA) program clearly demonstrates that statement’s validity. Three years ago, USDA’s Agricultural Marketing Service pulled together a diverse and divergent group of organizations to provide no-cost technical assistance for new and expanding smaller meat […]