Proper cleaning is important in your meat cutting sanitation efforts. Not only are there numerous federal, state, and industry regulations on proper sanitation which need to be followed, but regular cleaning of equipment also prolongs the life of your equipment and reduces product contamination.
According to Alabama A&M and Auburn Universities, a seven-step process is commonly used in proper meat cutting sanitation facilities, including1:
Workers in the meat cutting and shredding industry are at a high risk for experiencing the most common of ergonomic injuries: musculoskeletal disorders.
Most food processing companies will invest in equipment to keep workers safe from cuts associated with slicing and shredding, but tend to overlook preventing injuries that arise from awkward posture and repetitive movement tasks that can be just as debilitating.
Cuts happen in an instant and the effects are seen immediately. Musculoskeletal disorders develop over time, and can affect even the safest of workers.
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