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Swift’s Fresh Approach To Pork Safety.
The Swift & Company® food
safety programs are designed to exceed government
safety regulations ensure consumers enjoys the most
flavorful pork available. Swift’s Safe Pork Commitment
ensures that your customers are getting premium pork products
with an extra emphasis on food safety.
Swift’s pork production also uses
a Multiple Hurdle Intervention program that eliminates virtually
any chance of pathogenic contaminants. Another proactive pork
safety initiative is the implementation of in-plant labs.
Here’s
how it works:
Step One: Antibiotic Residue Testing
Swift hog producers must follow stringent guidelines for antibiotic use. Comprehensive
testing verifies that proper procedures are followed.
Step Two: Slaughter Floor Microbial
Intervention
A thorough process designed to eliminate all bacteria, beginning with the Scald/Singe
system. This is supplemented by Steam Vacuuming and an Organic Rinse* to ensure
the carcass is safe for further processing.
Step Three: Strict Temperature
Controls
Beginning with the Deep Chill, temperatures are kept lower than required by
law. This helps to inhibit bacterial growth while slowing the rate of pH decline – a
key in the ultimate quality of the meat
Step Four: Superior Sanitation/Monitoring
Swift utilizes multiple sanitation and monitoring procedures such as:
• Employing a full-time HAACP manager at
each facility
• Providing food safety and personal hygiene
training to staff
• Staffing food safety monitors on every
shift
• Maintaining in-plant labs for quick turnaround
on chemistry and microbial testing
• Continual testing of both
product and plant environment for potential sources of bacteria
Swift’s Pork IQ™ Program
Beyond these exhaustive safety measures,
Swift & Company® has teamed with Iowa State University – renowned
for its expertise in the ag / swine industry – to research
and develop Swift’s Pork IQ™ Program, a benchmark for objective measurement
of meat quality. Fields of research for Swift include:
• Chemistry & Sensory – Swift’s Pork IQ™ Program which helps assure product consistency
• Product & Packaging – resulting
in product-handling guidelines, appropriate control points
and merchandising strategies
• Profiling Meat Quality – significantly
increases knowledge of the farm / retail chain
• Collaborative
Studies – lead to
continuous improvement of by-product producers and other
input suppliers
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JBS Announces the Acquisition of National Beef, Smithfield Beef and Tasman
