Hi there meat handling processes are very inpotant to the meat cutter in order to produce high quality meat cuts for the customers and for it to stay fresh longer in the chillers. *in worm temperate zones,immedeatily after receiving worm meat space and arange on the hooks or on the shelves in the chiller to prevent bactrea[games] from maltiplying. *propper strage of finised cut meat *excellent displaied propperly arranged cut meat on the plate. *nice cut portions.
I think out of all the companys i've been with, Winn-Dixie had the best program for receiving meat. from the time you came off the truck with a pallet you were on the roll to the meat cooler, one pulling, one pushing. you didn't stop till it went in the cooler, if it did, you were wrote up. once inside you didn't come back out to get another pallet till every box was dated.
