Meat+Poultry - October 2020 - 87

worked hard to deal with unknowns and adjust improve, but it's not necessarily unique to the
current situation.
as new information came to light.
"We've been educating this industry on the
Sanitation and safety are always a top
importance
of hygiene and helping each facility
priority, but COVID-19 presented new
overcome
their
unique hygiene challenges for
challenges, and suppliers had to shift and
the
last
30
years
and will continue to do so
adjust to serve their customers in the
during
this
pandemic
and the years to come,"
meatpacking industry.
Barnhill
added.
"The biggest change in our approach postCOVID-19 is following the different
customer location guidelines
and putting together a proactive
approach to customer responses
and mitigation efforts," Watts said.
"In order to uphold a standard
of safety for our customers and
on-site crew members, approval
request procedures have been put
in place for a team member to
visit a facility. We have also found
that in order to continue to assist
our partners at the same level as
pre-COVID, we had to incorporate
new technology and resources. The
increase of video conferencing,
conference calls, and remote
desk audits are now part of our
new normal."
Barnhill referred again to the
"3 Ps:" people, places and product,
regarding adjustments and
changes to sanitation protocols
and procedures in response to
the current pandemic. Processors
must consider and weigh the risk
factors in and related to those
three areas and implement stricter
standards in hygiene zones and on
production floors.
ConduVec Combi Oven
ConDuo Twin Belt Oven
"With the challenges presented
Cooks wavy bacon faster than a
Cooks flat bacon faster than a
by COVID-19 we have been
microwave oven.
microwave oven.
working tirelessly alongside our
ConduVec modular Combi Ovens combine Cook bacon strips in as little as 45 seconds
customers to help them improve
conductive heat on a bottom Teflon belt and with better browning than microwave ovens.
their hygiene programs and
overhead convection broilers to get the job The ConDuo is also excellent at grilling chicken
comply with safety measures
done fast. The modular, versatile Combi Oven breast with higher yields than open-air ovens.
recommended by the CDC and
can broil, brown, bake and fully cook wavy The non-stick conveyers are continuously
WHO," Barnhill said.
bacon that looks and tastes like it does at home cleaned with steam, making cleanup a breeze.
Sanitation companies and
in your skillet.
The twin Teflon belts can be your best solution
equipment providers have worked
for your customers' bacon cheeseburgers.
tirelessly alongside their meat
and poultry processing customers
Custom processing solutions, equipment & service.
during the coronavirus pandemic
to ensure food, worker and overall
From one piece of equipment to a full line, EPS offers
safety stay intact and continually
the best solutions and pricing in the industry.

The Best Way To
Cook Bacon.

EPSUSA.com * (630) 974-6680

www.meatpoultry.com | 10.20 | MEAT+ POULTRY

87


http://www.EPSUSA.com

Meat+Poultry - October 2020

Table of Contents for the Digital Edition of Meat+Poultry - October 2020

Meat+Poultry - October 2020 - 1
Meat+Poultry - October 2020 - VDG - 1
Meat+Poultry - October 2020 - VDG - 2
Meat+Poultry - October 2020 - 1
Meat+Poultry - October 2020 - 2
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http://digital.meatpoultry.com/sosland/mp/2020_10_01
http://digital.meatpoultry.com/sosland/mp/2020_09_01
http://digital.meatpoultry.com/sosland/mp/2020_08_01
http://digital.meatpoultry.com/sosland/mp/2020_07_01
http://digital.meatpoultry.com/sosland/mp/2020_06_01
http://digital.meatpoultry.com/sosland/mp/2020_05_01
http://digital.meatpoultry.com/sosland/mp/2020_04_01
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http://digital.meatpoultry.com/sosland/mp/2019_12_01
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https://www.nxtbook.com/sosland/mp/2014_12_01
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https://www.nxtbook.com/sosland/mp/2013_01_01
https://www.nxtbook.com/sosland/mp/2012_12_01
https://www.nxtbook.com/sosland/mp/2012_11_01
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https://www.nxtbook.com/sosland/mp/2011_02_01
https://www.nxtbook.com/sosland/mp/2011_01_01
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