Papa Cantella's Blog

Food Safety Certifications Every Meat Manager Needs to Know

Posted by Papa Cantella's on Nov 28, 2017 9:03:00 AM

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Food safety is – and should always be – the primary concern of any meat manager. Of course, every meat manager in the business is also looking for great-taste, fresh products, and cost-efficiency, too. Nothing else matters without a focus on high-quality safety standards for meat, from in-house displays all the way up the supply chain to the producer.

Here’s a look inside specific food safety certifications every meat manager needs to know.

 

The Global Food Safety Initiative

The GFSI is an industry collective aiming to reduce food safety risks on a worldwide scale. GFSI recognizes various food safety certifications and works with industry leaders to define best-practices within the meat trade. Ideally, all meat managers will become certified to a GFSI-recognized certification program.

 

BRC Approval

BRC Global Standards is a standards organization that certifies standards in packaging and packing, food safety, storage and distribution, and more. High-quality meat producers like Papa Cantella’s become BRC-approved when they effectively adhere to a litany of quality management procedures designed to keep the production process safe and measurable. Under the system, meat producers can be rated on a letter-grade scale; Papa Cantella’s is currently AA-rated under BRC.

 

HACCP Certification

Anyone who works in a meat production facility should be HACCP certified. Hazard Analysis Critical Control Point certification as outlined by the FDA addresses food safety from biological and chemical standpoints which includes a focus on materials, handling, distribution, and consumption.

 

USDA Inspection & Approval
Of course, all meat falls under the jurisdiction of the USDA, but all meat production facilities are not necessarily inspected and approved. Papa Cantella’s two state-of-the-art facilities have both been inspected and approved by the Food and Drug Administration according to standards 6016 and P-6016.

 

In-House Quality Control

In addition to a wide array of industry certifications, it’s important for meatpackers and producers to hold themselves to a rigorous set of in-house standards as well. For example, Papa Cantella’s maintains several comprehensive quality control programs in-house that include a proprietary Listeria Monitoring and Control Program and an Allergen Control Program. Other monitoring activities include a foreign materials testing program, sanitation verification, sample retention program, and hand-inspection of both raw and cooked meats. At Papa Cantella’s, raw and cooked meats are always segregated.

We also regularly utilize third-party testing – both announced and unannounced – to ensure elements of our operation such as shelf life, water potability, and the absence of pathogens.

 

Meat managers should expect their suppliers to go far beyond the bare minimum when it comes to food safety. Quality control is a process, and it starts before meat is ever received; the attention meat producers pay to safety regulations and procedures drastically impacts the end-result.

 

Do you have questions about Papa Cantella’s commitment to food safety?
Contact us today to discuss our premium sausages, prepared foods, and other high-quality products.

 

Topics: Tips and Tricks, Meat Manager