When it comes to running USDA-inspected red meat, poultry, and seafood facilities, staying sharp and knowledgeable is non-negotiable. I’ve found that one of the best ways to boost your expertise is through effective coaching techniques. Whether you’re training new staff or refining your own skills, coaching can make a huge difference in how well you meet food safety standards and control pathogens. Let me walk you through some practical strategies that have worked wonders for me and can help...

When it comes to food safety, especially in USDA-inspected red meat, poultry, and seafood facilities, controlling pathogens is absolutely critical. I’ve seen firsthand how even small improvements in pathogen control methods can make a huge difference in product safety and compliance. Today, I want to share some enhanced strategies that can help you stay ahead of the curve and keep your facility running smoothly. Why Pathogen Control Methods Matter More Than Ever Pathogens like Salmonella,...

When it comes to food safety, controlling pathogens like Listeria is absolutely critical. I’ve spent a lot of time working with USDA-inspected red meat, poultry, and seafood facilities, and I can tell you firsthand that having effective pathogen strategies in place is the difference between safe food production and costly recalls. Listeria monocytogenes is a sneaky bacterium that can survive in cold environments and cause serious illness. So, how do we keep it in check? Let’s dive into some...