Papa Cantella's Blog

Does Your Sausage Vendor Take Food Safety Seriously Enough?

Posted by Papa Cantella's on Oct 11, 2017 9:07:00 AM

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If food safety isn’t the primary focus of your sausage vendor, you may be leaving yourself vulnerable. Each year over 48,000,000 Americans become sick after exposure to food-borne pathogens, the most serious of which include salmonella, E. coli, and listeria.

Meat is particularly susceptible to contamination throughout various points in the procurement process. How can you tell if your sausage vendor is taking the issue of food safety seriously enough?

The Risks of Sausage Contamination


During transport, meat is at risk of a wide variety of physical, biological, and even chemical contaminations. One at a production facility, risks arise from exposure to humans, improper refrigeration, and even during the packaging process. From there, contamination risk lingers throughout the logistical process of delivery to your facility.

Sausage can be made from any number of meats including beef, pork, venison, and chicken. A few of the most pressing contamination concerns include salmonella and, more recently, listeria. A spate of listeria-related deaths throughout the United States and abroad has further highlighted the risks of the bacteria in recent years. Ground meat like that used in sausage is particularly susceptible to listeria contamination.

 

What to do to Lessen the Risk


There are plenty of steps your sausage vendor should take to mitigate their risk, your risk, and risk to the consumer. In addition to following a litany of regulatory rules outlined by bodies such as the USDA and the FSIS, sausage vendors must go above and beyond to assuage any doubt that their product is safe from foodborne contaminants.

Here at Papa Cantella’s, food safety is our baseline. Being “safe” simply isn’t enough; we take every precaution necessary to ensure a final product that is clean, fresh, and free of contaminants. A few of the food safety-related safety steps we take include:

  • Building our two state-of-the-art facilities to exactly USDA-specifications
  • Monitoring those facilities 24/7 by video and allowing only controlled entry
  • Membership in the Global Food Safety Initiative
  • Operating under strict HACCP principles
  • Becoming BRC-approved and AA graded
  • Enacting dozens of levels of in-house control including third-party testing
  • Ensuring complete cooked and raw meat segregation

And that’s just the tip of the iceberg. We see food safety as our responsibility. Our name is on the package so it’s important to us that the product inside reflect our commitment to quality. As a leading U.S. sausage vendor to grocery stores, wholesalers, and restaurants, we understand that thousands of consumers are counting on our dedication to food safety at every meal. That’s not something we take lightly.


Do you have questions about how you can make your sausage procurement process better? We’ve been producing and distributing premium quality sausages for decades, so we know a thing or two about successful partnerships between sausage makers and purveyors.

 

Contact the Papa Cantella’s team today at 323-584-7272 to talk further.

 

Topics: Food Safety, Sausage Vendor