Meat+Poultry - March 2021 - 46
INGREDIENT ISSUES
SAFE
food
formulation
Keeping foods safe for consumption is
the job of everyone in the supply chain
BY D O N N A B E R RY | m e a t p o u l t r y @ s o s l a n d.c o m
B
46
MEAT+ POULTRY | 03.21 | www.meatpoultry.com
" Consumers need to feel confident in the
safety of the food supply, and as such, food
producers should do everything they can
to minimize food safety risks, " said Joseph
Stanley, food protection group manager, North
America, IFF, Nourish, New Century, Kan.
" This especially holds true for products that
are at higher risk of pathogenic outgrowth. "
Michael Cropp, technical service associate,
Kemin, Des Moines, Iowa, said, " Food safety
via ingredient technology is more important
than ever due to COVID-19, which has resulted
in more carryout and contactless delivery
options for all aspects of consumers' food
purchasing. This shift in how consumers
purchase and obtain food products on a global
KoK-Liang - stock.adobe.com
uffets shuttered. Salad bars got covered.
Deli-counter workers were reassigned
jobs in the supermarket until protocol
was in place to safely slice and scoop fresh
foods portioned for customers' in-person
orders. These are some of the changes
that occurred at the onset of the COVID-19
pandemic to ensure food safety. Further,
ingredient technology had to evolve to provide
food safety solutions for new or modified spots
in the supply chain, including home delivery,
ghost kitchens, commissaries and home stock
ups. Meat and poultry processors need to
understand the risks associated with their
products and take the proper steps to keep
them safe.
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Meat+Poultry - March 2021
Table of Contents for the Digital Edition of Meat+Poultry - March 2021
Meat+Poultry - March 2021 - 1
Meat+Poultry - March 2021 - vdg - 1
Meat+Poultry - March 2021 - vdg - 2
Meat+Poultry - March 2021 - 1
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Meat+Poultry - March 2021 - bacon - 1
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Meat+Poultry - March 2021 - Marel - 1
Meat+Poultry - March 2021 - Marel - 2
Meat+Poultry - March 2021 - Marel - 3
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