Simply put, sanitation starts and ends with employees. How do companies maintain high standards when they likely experience high employee turnover?

Workers hold the key to meat and poultry safety. The inability of plant employees to follow such hygienic practices as proper hand washing and wearing sanitized personal protective equipment can lead to contamination, the spread of foodborne illness, reduction in product shelf life and product recalls.

Employee hygiene is a leading cause of food safety incidents, costing the industry billions, and damaging public health and brand image.