Pork Processor share in a very competitive market, driven by food safety, quality, and demand planning and price point. In addition pork processors are challenged with developing and adhering to strict FDA, USDA and State regulations.
QA management teams strive for excellence, identifying new technologies to enhance existing HACCP & Safe Food Practices. Ozone is the new antimicrobial intervention step. Ozone has been in a constant state of development for the past decade, advances in science and improved technology has brought Ozone to the forefront of pork processing technology. {Please see the HACCP example below}
The applications are abundant, beginning with the receiving/holding phase thru the full body & Evisceration cavity antimicrobial wash to the “Chilling – Ozone Misting” to “Storage – Ambient Air/gas systems”, all the way to the processed packaged retail cuts, extending the supply chain shelf life cycle.
Applied ozone as an antimicrobial intervention works replacing or eliminating chemicals reducing operational cost. Ozonated recycled denatured water is also used “for example” in CIP as a receiving and holding washout stage a value added HACCP step.
Ozone is an excellent application to improve your HACCP & Food safety Plan.
Author: Glen Holsather
Ozone Solutions
http://www.ozonesolutions.com/journal/2012/pork-haccp-safe-food-processing-with-ozone/
