Processed Meat

Producing safe processed meat products while increasing productivity levels to deliver high quality and consistency to consumers requires effective performance monitoring of the Hazard Analysis Critical Control Point (HACCP) system.

Processed Meat

The strengthening of industry regulations and the demand for a reduction in antibiotic usage has the food safety process under a magnifying glass. Bacterial contamination in different ready-to-eat meat requires the adoption of strategies to mitigate the microbiological risk, contributing to the appropriate level of protection for the consumer. The value of your product and your brand image are important, so don't lose time or confidence when your profitability—and consumer's safety—is at stake.