The Meat Production Industry
The meat production industry is one of the most controversial areas within the Food and Drug Administration. The mayor problems that the meat industry endures today are the direct and indirect impact to the ecology due to contamination and the huge demand from our growing population. The impacts of the environment, animal welfare, animal health, and the human health are linked to the costs of meat production as well as the different stages such as:
• Land use
• Feed cultivation
• Transport of feed
• Livestock farming
• Transport of animals
• Killing and slaughtering of animals
• Packaging of meat
• Transport of meat
• Distribution of meat (Gaia Angelini, http://www.lav.it/uploads/84/42408_dossier_carne_inglese.pdf
The food service industry is paying attention to the meat industry suppliers to ensure their products meets their quality standards to continuing providing a good service through quality and food safety. In order to assure the best practices of the meat production, it is important to monitor the different stages of the meat cycle. As a part of this commitment many food chains are recognizing that food safety is responsibility of all, so they are working together with the meat industry to help to assisting in finding new ways of slaughtering the animals in a better humane ways. These food chains are taking into consideration the health of the animal through the feeding process implementing certified feed program that ensures compliance with U.S. FDA regulations and Canadian Food Inspection Agency. Moreover, this kind of practices also will help to reduce or eliminate meat contamination, diseases, better meat process practices, human condition, and better working conditions. Finally all this process can be establish and follow with education, employee awareness, the commitment from the top management and the continuing verification of a better meat production practices from the supplier (http://www.aboutwendys.com/Responsibility/Wendy%E2%80%99s-Animal-Welfare-Program/).
Based on (Dan Glickman U.S. Secretary of Agriculture, 1995-2001) is that the reality or advantage of the big meat production plants is that the real cost of the meat assures that nobody will be hungry in America. Also the customer gets nutritious food all the time all year round. Other advantages are the cost of meat which is more affordable today than 30 years ago, paying the lowest percent per capital than other country in the world as well (Patrick Boyle, CEO of the American Meat Institute). To the contrary of these advantages is that meat or food is so cheap that many producers are taking advantage of the situations not respecting the production of food and not following the FDA regulation and the sanitary guidelines. Having different impacts to the environment where both animal waste and water are in poor quality conditions creating a chain contamination that can affect indirectly the health of the consumers. Animals on the other hand have been raised in different ways than before and in large numbers creating a risk of spreading of diseases. Therefore, the food industry and the food chains have to integrate their commitment helping to regulate and monitor the best food production practices, ensuring an equal pattern on both sides of the market which is the consumer and the supplier in addition with our growing population that will increase from 6 billion to 9 billion in 2050 (Dan Glickman U.S. Secretary of Agriculture, 1995-2001 http://www.pbs.org/wgbh/pages/frontline/shows/meat/industrial/consolidation.html.).