Choosing The Best Red Meat Detection Process

By Erik Brainard , President

Today’s red meat processor must keep up with the demands of high volume processing, food safety and meeting regulation parameters. A combination of solutions including X-ray, Metal Detection and Checkweighing have become a clear choice in delivering the best solution to meet thses challenges.

Determining The Best Contaminant Detection Points On Your Red Meat Processing Lines
Keeping any product, including red meat products, safe and wholesome throughout all stages of production requires both a solid and documented HACCP plan, knowledgeable and trained plant employees on the production line and the incorporation of effective and advanced detection technologies to ensure a solid quality management program. When it comes to the critical step of detecting foreign material contaminants, meat processors must be confident the combination of processes and technologies will consistently and effectively detect product contamination before it damages processing equipment or worse, before contaminated finished product leaves the facility to retail and foodservice customers and ultimately to the consumer.

From the regulatory front, the Food & Drug Administration’s Food Safety Modernization Act (FSMA) is now taking hold. FDA calls FSMA the most sweeping reform of US food-safety laws in more than 70 years, signed into law by President Obama on January 4, 2011, it was designed to ensure the US food supply is safe by shifting the focus from reaction to prevention.