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
✔Continually invest in and improve food
safety processes. Reinvestment of capi-
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
tal above depreciation levels
will be needed to implement new processes and technologies.
Continual process improvement will
✔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
✔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
“We must be willing to
continually reinvest in
new technology and in-
frastructure to continue
to produce safe food.”
Bill Lovette, Pilgrim’s