Trade agreements, pricing and the ability to transport effects each and every aspect of the production process as well. Moving ahead requires knowledge on regulations and operations management.
When it comes to livestock, food and people there are many health and safety regulations with a number of agencies and regulatory bodies to look after them.
Trade regulations are meant to keep food safe, but are sometimes used to create barriers to markets. There are also animal welfare, sustainability and natural resource management that are all terms that are difficult to gain consensus on. Waste, water, specified risk material, and effluent are a complex web that can be barriers or they could be marketing tools to support brand values. Labour and occupational health also continue to add pressure to food production. Processing meat requires interventions and controls throughout the production, even right up to the box.
Further processing meat is a whole other level of regulatory since human health may be compromised. Regulations and standards are strict around trim, especially in grinding as this is where contaminates are most likely to enter the food chain. Cross contamination is also a real threat the more meat is handled.
Increasingly there are global standard emerging that attempt to define proper best practise around sustainability, traceability, chain of custody, and transport that are meant to ensure a level playing field around the world both for livestock and meat production.
Many of these regulatory standards come with onerous certifications, audits, inspections, and approvals. Regulatory continues to be a big factor in profits and margins in meat, so acting pre-emptively rather than reactionary gives you the confidence to grow in the future.
in Regulation and Standards
Regulation hurdles to global markets
Continuous changes in regulations in all markets
Staying ahead of environmental concerns
Quality and safety training and production compliance
Marketing's effects on grading
Yield variations vs. profits
Box standards compliance domestically and internationally
Materials handling for further processing
Product attributes that must meet 3rd party standards
Transport of livestock and products destined for global markets
Solving regulatory hurdles within the design stage
Forward thinking standards to ensure future compliance
Training mechanisms that keep staff aware of compliance
Quality assurance plans which repel trouble
Worker protocols and crisis management plans for piece of mind
Preparing for what "sustainability' means in the future
Closed-loop supply chains that link standards from farm to fork
Creating food supply chains that give full traceability a chance
Building internal standards which improve carcass utilization
Finding production standards that improve marketability and profit
Working with environmental regulations to align with brand