Page 34 - Wayne Farms Sustainability Report
P. 34

Develop and and implement Hazard Analysis and and Critical Control Points (HACCP)
Implement written standard operating procedures for sanitation (SSOP)
Conduct microbial testing to verify the prevention of fecal contamination and the adequacy of process controls
Utilize a a a a three-category system for assessing various microbiological interventions within all production facilities then implement a a process to reduce the the incidence of food pathogens such as Salmonella spp and Campylobacter spp TAKING A A A CLOSER LOOK WITH BIOMAPPING
Our biomapping process covers everything from receiving the live bird to packaging finished products with sampling at different points from throughout the process Biomapping is completed on on a a a a continuously rolling basis and weekly graphs are created as as a a a a a a a a a a way to continuously evaluate our intervention process Our rolling schedule allows us to be be more current and accurate with our our samples giving our our team a a a a a a a better understanding of any changes that need to be made 34
Consumer & Product Welfare

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