Poultry USA - February 2020 - 30

30 ❙ WATTPoultryUSA

Prevention, risk
minimization
keep foreign
materials out
Keeping contaminants out
of processed poultry is a key
concern for the industry.
AUSTIN ALONZO

M

inimizing foreign material contamination
in chicken products comes down to maximizing prevention and minimizing risk.
Dr. Lee Johnson, vice president of technical
services at West Liberty Foods LLC (WLF), spoke
about the further processing company's experience
dealing with the constant challenge of foreign materials contamination in poultry products. Johnson gave
his advice and shared his solutions for one of the
industry's most visible issues. He spoke as part of the
U.S. Poultry & Egg Association's Poultry Processor
Workshop in Nashville, Tennessee, on May 23, 2019.

Learning from experience
About five years ago, he said, the company dealt with
a serious recall based on a shovel falling into a piece
of machinery. Johnson said the recall taught him and

Processors handling meat from other suppliers should
look for hidden foreign materials.. PicsFive | BigStock.com

WLF a lot about how its processes work and helped it
identify areas of weakness.
Using that negative experience, the company established a foreign material prevention strategy based
on two core ideas: preventing, and minimizing the
risk of, materials from getting into food. In general,
it's a facility and companywide approach focused on
starting small. Find and fix small, procedural problems
before they turn into huge problems that force management to think and decide under duress.

Prevention
Johnson said while there is high concern about foodborne pathogens, recalls due to foreign contamination
are the top issue facing poultry processing.
No one wants a recall. It's bad for the reputation
of the companies involved, as well as the industry
overall, it draws regulatory scrutiny and it's a loss of
otherwise-saleable product.
The first phase is preventing the entrance of foreign
materials to the foodstuffs. A lot of this, he said, comes

Poultry processing staff key to cost and loss control: www.WATTAgNet.com/
articles/39112
www.WATTAgNet.com ❙ February 2020


http://www.BigStock.com https://www.wattagnet.com/articles/39112-how-to-reduce-losses-cut-costs-during-poultry-processing https://www.wattagnet.com/articles/39112-how-to-reduce-losses-cut-costs-during-poultry-processing http://www.WATTAgNet.com

Poultry USA - February 2020

Table of Contents for the Digital Edition of Poultry USA - February 2020

Poultry USA - February 2020
Contents
Popeyes’ chicken sandwich is great! Will people switch?
McDonald’s launches new bid to compete in chicken sandwich wars
Could avian flu-resistant chickens be a commercial reality?
Digital technology could streamline the poultry supply chain
ASF drives global poultry market in 2020
Could deboning machinery beat a skilled worker?
How to ensure a clean water supply in the broiler house
Woody breast discovery could offer options for control
Prevention, risk minimization keep foreign materials out
Dark meat is chicken’s next growth engine
Consumers still want value, convenience and flavor
What feed formulators need to know about organic rations
Midwest Poultry Federation Convention 2020: Poultry’s future
Product Review
Market Place
Ad Index
Poultry USA - February 2020 - CT1
Poultry USA - February 2020 - CT2
Poultry USA - February 2020 - Poultry USA - February 2020
Poultry USA - February 2020 - Cover2
Poultry USA - February 2020 - Contents
Poultry USA - February 2020 - Popeyes’ chicken sandwich is great! Will people switch?
Poultry USA - February 2020 - 3
Poultry USA - February 2020 - 4
Poultry USA - February 2020 - 5
Poultry USA - February 2020 - McDonald’s launches new bid to compete in chicken sandwich wars
Poultry USA - February 2020 - 7
Poultry USA - February 2020 - 8
Poultry USA - February 2020 - 9
Poultry USA - February 2020 - 10
Poultry USA - February 2020 - 11
Poultry USA - February 2020 - Could avian flu-resistant chickens be a commercial reality?
Poultry USA - February 2020 - 13
Poultry USA - February 2020 - 14
Poultry USA - February 2020 - 15
Poultry USA - February 2020 - Digital technology could streamline the poultry supply chain
Poultry USA - February 2020 - 17
Poultry USA - February 2020 - ASF drives global poultry market in 2020
Poultry USA - February 2020 - 19
Poultry USA - February 2020 - 20
Poultry USA - February 2020 - 21
Poultry USA - February 2020 - Could deboning machinery beat a skilled worker?
Poultry USA - February 2020 - 23
Poultry USA - February 2020 - How to ensure a clean water supply in the broiler house
Poultry USA - February 2020 - 25
Poultry USA - February 2020 - 26
Poultry USA - February 2020 - 27
Poultry USA - February 2020 - Woody breast discovery could offer options for control
Poultry USA - February 2020 - 29
Poultry USA - February 2020 - Prevention, risk minimization keep foreign materials out
Poultry USA - February 2020 - 31
Poultry USA - February 2020 - 32
Poultry USA - February 2020 - 33
Poultry USA - February 2020 - 34
Poultry USA - February 2020 - 35
Poultry USA - February 2020 - Dark meat is chicken’s next growth engine
Poultry USA - February 2020 - 37
Poultry USA - February 2020 - 38
Poultry USA - February 2020 - 39
Poultry USA - February 2020 - 40
Poultry USA - February 2020 - 41
Poultry USA - February 2020 - Consumers still want value, convenience and flavor
Poultry USA - February 2020 - 43
Poultry USA - February 2020 - 44
Poultry USA - February 2020 - 45
Poultry USA - February 2020 - What feed formulators need to know about organic rations
Poultry USA - February 2020 - 47
Poultry USA - February 2020 - 48
Poultry USA - February 2020 - 49
Poultry USA - February 2020 - Midwest Poultry Federation Convention 2020: Poultry’s future
Poultry USA - February 2020 - Product Review
Poultry USA - February 2020 - Ad Index
Poultry USA - February 2020 - Cover3
Poultry USA - February 2020 - Cover4
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