Meat Processing Garment Policy

Hi,

Is anyone in the primary/secondary meat processing industry? Do you all have a strict policy of not wearing work aprons/coats only inside the facility to avoid cross contamination from outside?

Yes, you should not take the aprons/overalls outside- they should be kept inside the facility and regularly cleaned. the overalls and aprons are there to protect the food from contamination, not to stop the worker getting messy. 

Noted.Can you share some of the overalls/aprons that are being used in your facility especially within the context of a cold environment

I have attached some photos of PPE- you can get all sorts of colours so you can use colour coding for different areas/processes. We also used the disposable gloves & sleeves, but these are best for light work as they can get ripped.

Its best to avoid having pockets on your aprons as they collect debris and encourage staff to carry items around.

PPE must REMAIN INSIDE

 

I've spent 20+ in meat processing

 

Hooks need to be provided in convenient locations to hang aprons and smocks on

Noted.@Scampi, I noticed you mentioned you have been in the meat industry for over 20 yrs.Can you confirm if thawing is done from the freezer to the chiller for big cuts of meats such pork butts,loins etc.I have learnt the correct procedure is to never allow the surface temperature to cross 40F but that is not the process at my present job.We thaw at 18-22 degrees Celsius for 12-19 hours which I think is a contributing factor in their spoilage.

..We thaw at 18-22 degrees Celsius for 12-19 hours which I think is a contributing factor in their spoilage.

 

I'm sure it is.  The surface will reach room temperature and begin spoiling long before the center of a large cut thaws.

Noted.@Scampi, I noticed you mentioned you have been in the meat industry for over 20 yrs.Can you confirm if thawing is done from the freezer to the chiller for big cuts of meats such pork butts,loins etc.I have learnt the correct procedure is to never allow the surface temperature to cross 40F but that is not the process at my present job.We thaw at 18-22 degrees Celsius for 12-19 hours which I think is a contributing factor in their spoilage.

That is correct, thawing done at 4C will constantly running water

 

18-22C!  talk about a recall waiting to happen!!!!!!

 

https://dmna.ny.gov/...hawing_food.pdf

 

https://www.canr.msu...s Safely_AA.pdf

That is exactly the problem.The surface of the meat is 14-18 degree Celsius.GM what temperature is your facility thawing at?

That is exactly the problem.The surface of the meat is 14-18 degree Celsius.GM what temperature is your facility thawing at?

 

The same temp we hold fresh meat at, 40F or less.

 

Most of the tempering is done elsewhere, but if we encounter a load that is too firm for the slicers or injectors, it just waits in the cooler (spread out if possible).

Thank you for your feedback GM and Scampi.I do think it will be an uphill battle to get them to change as they as have been doing that for years but I'll try.It's a case of poor production planning imo.