Foodborne illnesses have been a major problem for quite some time now. Though they’ve decreased considerably over the last century due to better sanitation and improved food handling, processing, and packaging processes, they’re still cause for concern. In fact, a recent report from the Centers for Disease Control and Prevention indicates that contaminated foods are responsible for an estimated 48 million illnesses; 128,000 hospitalizations; and 3,000 deaths each year in America alone.
Addressing the Problem of Foodborne Illnesses
With that being the case, several agencies are creating increasingly stringent food safety regulations. Though those apply to all types of foods, meats are certainly among the main focal points. Numerous contaminants come into play in meat processing and packaging from chemicals to bacteria and parasites. For meat processing and packaging companies, maximizing hygiene is essential for remaining in compliance with industry regulations and protecting their customers. Certain measures can help them reduce the risks of contamination.
Keeping Equipment Clean
Keeping meat processing and packaging equipment clean is one of the most effective ways to minimize foodborne illnesses. Bacteria and other pathogens tend to grow and multiply on machinery. Standard surface cleaning isn’t enough to keep those harmful microorganisms at bay. They can work their way into even the tiniest crevices where they continue to grow and multiply. In many cases, meat processing and packaging machinery must be disassembled for cleaning and reassembled after the fact. Unfortunately, contamination can occur during reassembly. Clean-In-Place equipment is designed to eliminate that problem without sacrificing thorough cleanliness.
Maintaining Appropriate Temperatures
Maintaining appropriate temperatures during processing, packaging, and storage is also crucial. Per U.S. Department of Agriculture guidelines, raw meat should be kept at 40 degrees Fahrenheit or below. When it exceeds that temperature range, bacteria and other microorganisms multiply more quickly. That, in turn, increases the risk of foodborne illnesses. If temperatures fluctuate during handling, processing, packaging, and storage, that creates even more opportunities for contamination. Constant temperature monitoring and maintenance reduce the risks.
Employee Training and Safety Protocol
Training employees on food safety is also essential in the meat packaging industry. Workers should understand proper handwashing techniques and the importance of washing their hands frequently. They should also wear gloves, hair nets, safety glasses, face masks, and other protective equipment. Covering their arms and legs is recommended as well.
Educating employees on proper safety and hygiene techniques is only part of the process, though. It’s important to have multiple layers of safety protocols in place, including keeping an eye on workers to be sure they’re following procedures. Access control measures can help as well. Any meat handlers who come to work sick should be sent home immediately.
Minimizing Handling
Another factor in maintaining meat packaging safety is keeping handling at a minimum. The more people who come in contact with the product, the higher the risk of contamination. That’s the case even with multiple layers of safety protocols in place. Though meat processing generally requires a certain amount of manual intervention, it’s best to eliminate human contact when possible. Automated processing and packaging equipment can help companies do just that.
Maintaining Food Safety in Meat Packaging
Reports show that the average American eats more than 300 pounds of meat per year. Consumers generally take for granted that the meats they eat are safe. The responsibility of ensuring they’re not contaminated falls largely on the shoulders of meat processing and packaging facilities as well as supermarkets.
Keeping equipment and employees clean can greatly reduce the risk of contamination and foodborne illnesses. Keeping meats at the right temperatures, minimizing human contact, and training employees on safe handling are also essential. Those measures maximize hygiene in meat packaging to protect people against the dangers of contamination.
