Purpose: The purpose of this study was to assess technological and food safety practices used in the meat slaughter and processing industry, and how these practices have changed since 2005.
Methods: We conducted a nationally representative survey of meat slaughter and processing establishments in 2015 (n=376, response rate of 66%). The questionnaire asked about operational and sanitation practices, microbiological testing practices, employee food safety training, and other food safety and marketing practices.
Results: In the slaughter and fabrication area, 93% of establishments use chemical sanitizers or hot water on food contact surface areas, and 66% of establishments use organic acid rinses on carcasses. After the slaughter and fabrication process, 72% of establishments process raw meat into further processed products. During this stage, nearly all establishments use chemical sanitizers or hot water to sanitize hand tools such as knives, increasing from 65% in 2005 to 98% in 2015. Approximately three-fourths (76%) of establishments conduct additional microbiological testing beyond what is required by regulation. Nearly all meat slaughter establishments train new hires on food safety procedures; unscheduled, on-the-job training was the most common type of training in 2005 and 2015. To ensure that written food safety plans are being followed, almost two-thirds (65%) of establishments are audited by independent, third-party auditors.
Significance: The results of the nationwide survey, and their comparison to a 2005 survey, indicate some food safety practices have increased over the past 10 years, while others remained the same or decreased. The study findings can identify areas in which improvements are needed, as well as guide regulatory policy making and inform regulatory impact analysis.