WATT PoultryUSA - June 2011

POULTRY LEADERSHIP ROUNDTABLE
Poultry industry roundtable identifies 5 keys to food safety
Poultry industry leaders, joined by a foodservice buyer, a food scientist and a banker,
talked about what is needed to ensure the food safety of poultry.
BY GARY THORNTON

What’s more important to the poultry industry than food safety? Nothing, according to a nine-man panel made up of some of the U.S. poultry industry’s most in;uential leaders.

The Poultry Leadership Roundtable, sponsored by Pfizer Animal Health and WATT, examined the risks and challenges involved with food safety and identi;ed ;ve keys to insuring the food safety of poultry. The following principles were gleaned from the roundtable’s wide-ranging, two-hour discussion:

✔Continually invest in and improve food safety processes. Reinvestment of capi-

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In a wide-ranging, two-hour discussion, roundtable members examined the challenges of food safety of poultry.

Listen to the podcast of the Poultry Leadership Roundtable. www.WAT TAgNet.com/20377.htmld d v

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tal above depreciation levels will be needed to implement new processes and technologies.

Continual process improvement will be necessary.

✔Focus pathogen reduction efforts. The low-hanging fruit in the industry’s food safety efforts has been picked. Achieving new, meaningful, reductions in foodborne pathogens may require focusing on organisms of human signi;cance.

✔Expand food safety research. A host of research needs exist, including getting a better understanding of pathogen ecosystems and campylobacter.

✔Involve the entire production and supply chain in the food safety effort. More and better collaboration is needed between industry, regulators, academia and consumers.

✔Communicate about food safety. Industry must communicate the value and safety of its products to consumers. Educating consumers will become more important in the future.

Moderator: Gary Thornton, WATT, content director - agribusiness Carl Blackham, Harris Bank, managing director, food and consumer group Mike Blair, Pilgrim’s, senior director of nutritional services Brian Coan, Chick-fil-A, purchasing manager, supply chain group Bill Lovette, Pilgrim’s, president and CEO Todd McAloon, Cargill, vice president technical services, global poultry Scott Russell, University of Georgia, professor of poultry science Jon Schaeffer, Pfizer, director, veterinary services, U.S. and Canada Bruce Stewart-Brown, Perdue Farms, senior vice president food safety and quality Chris Williams, Pfizer, director technical services Poultry Leadership Roundtable

Food safety success
breeds business success

Pilgrim’s president and CEO Bill Lovette said, “At the end of the day, we sell trust and con;dence in our food supply. Therefore, we must focus on continued improvement to insure consumers that our products are safe, nutritious and wholesome.”