Commercial vs Home Grown, You Decide.

There is a perception that Big Ag is the worse choice for everyone, from the small family farms to the end consumer. But is it true? We like to think that smaller and homegrown is better for you, from backyard chicken eggs, produce from your garden, and meats from your local butcher or processor. Like everything in life, there are pros and cons to both. I will be the first to admit that a homegrown tomato, fresh from the garden, tastes better than a store-bought variety. But is that because I grew it in my yard, and tended it from the time it was a seedling to harvesting? Maybe, but the scientist in me tells me that the soil type in the area where I live, how much rainfall, the temperatures during the growing season, and the type of tomato variety I chose to plant may have a lot to do with it. Commercial tomatoes are bred to stand up to the mechanical harvesters, shipping containers, and storage conditions that are incurred to get them to market, but not so much for their flavor profile. Processing is always a consideration for any food that is raised commercially (1).

The same idea can be reflected in egg production, beef, chicken, and pork. Many people raise their own livestock to help cut down on the price of groceries, or it is a way of life that they enjoy. However, when it comes time to process their animals to create those yummy steaks and ribs that we enjoy so much, they do not have the time or equipment to do so. Most people load up the livestock and take it to their local processor. But is the meat your local processor produces safer than the meat from larger commercial processors? Probably not. As with all things, it is the training, the conscientiousness of the employees, and the execution of the food safety plan that create safe food for consumers.

Both the small facilities and large facilities must process their products under strict FDA, USDA, or CFIA (if you are in Canada) regulations. They must have a food safety plan, that prevents adulteration, many times has temperature requirements, handling requirements, and many other guidelines depending on what type of food you are processing. The monitoring of cleaning processes must be completed and preoperational inspections must be completed, and sometimes plant personnel is accompanied by a USDA inspector if the product contains meat or poultry. The requirements may be different for each type of animal or product that is processed, so local processors must accommodate each set of regulations that apply to the product that is being run that day. Many local meat processors may only handle poultry on Monday, pork on Tuesday, and beef the rest of the week. If they accept deer during hunting season, that too must be processed according to its own regulations (2).

In some regards, running one type of product is much easier than something different every day. The people that process one type of product become experts very quickly in the production and food safety concerns of that type of product. Both small and large processors have many things in common, starting with the quality and training of their personnel. An employee culture that puts food safety first is far safer than one that only does the minimum required. This may have to do with the management of the particular establishment or the direct supervisors of the employees. If the owner is working the lines with his employees and cares about doing the right thing, then the employees will emulate what they see.

Microbial loads must be reduced as the product moves down the processing line in both large and small establishments. How these are accomplished will be different from plant to plant. It could be a very simple, yet effective system or it could be a complex, multilayered approach. Is one better than the other? Maybe or maybe not, but the facility must prove that it reduces microbial numbers, despite the method that is used (2,3,4).

Foreign material is another matter that must be addressed in each plant. The facility must address the likelihood of foreign material entering the product. This could be things like pieces of metal from equipment, bandages from people working in the facility, insects, mouse droppings, or wood from pallets. Many of these things do not require a lot of money to control. Inspection can be used for equipment and pallets, bright colored bandages could be used so that they are easy to spot, and a clean facility with window screening controls mice and insects (4).

Like all businesses, the product produced reflects the love and care that went into creating it, and whether it comes from a big processing facility or your hometown butcher, the regulations are intended to create food that is safe for you to enjoy. No matter what your preference is, remember that how you handle it as a consumer is as important as the facility from where it came from. Always wash your hands and preparation surfaces before preparing your meal, do not wash meat, and use a thermometer to make sure that your meat reaches the recommended guidelines. Never cross-contaminate utensils or plates from raw meats, make sure that you use clean utensils to remove cooked meats from pans and grills.

As always, stay safe, wash your hands, and have a wonderful week. If you have any food safety questions, do not hesitate to reach out to me at roberta@food-safety-basics.com.

Sources:

1.  Vega M. 2022. What type of tomatoes are grown commercially? Dependable. https://www.dependablepickup.com/what-type-of-tomatoes-are-grown-commercially/. Retrieved 22 January 2023.
2. USDA/FSIS. 2012. UNITED STATES DEPARTMENT OF AGRICULTURE. Food Safety and Inspection Service, United States Department of Agriculture Food. https://www.fsis.usda.gov
3. Products R. HACCP vs. HARPC: A Comparison. Food Safety Magazine. Remco. September 19, 2017.
4. Government Relations Team. 2016. Fspca Preventive Controls for Human Food. CreateSpace Independent Publishing Platform. https://play.google.com/store/books/details?id=-3aODAEACAAJ.