Working Safely By: Steve Sayer The human factor – part 2 High employee turn over rates continue to plague the food and beverage manufacturing industry. Whenever an employee quits their job management should ask themselves, “Why did this empl… more »

  Steve Sayer has been involved in the meat and poultry industry for 30 years. He spent his first 20 years at Alpha Meat Packing, located in South Gate California as Vice President of Operations. Alpha Meat Packing, a former purveyor of case-ready l… more »

By: Steve Sayer Keep your company’s X-mod low, lower, lowest (The views and opinions expressed in this blog are strictly those of the author.) Is your company maximizing all of the available avenues towards reducing and maintaining low workers c… more »

Working Safely By: Steve Sayer ( Editor's note; Many of you know Steve Sayer as a friend or neighbor here in Aliso Viejo. He was asked by meatingplace.com to write on safety issues for their online blog. Meatingplace.com is an on-line community for… more »

Are you a “severe violator?” A look at OSHA’s enforcement program (The views and opinions expressed in this blog are strictly those of the author.) Since taking office in 2009, it’s been no secret that the Obama administration has been advancin… more »

The Golden Arches For centuries now, legend has it that Leprechauns really do exist; even in 2011. Although Leprechauns are of direct Irish descent, reports continue to pour in of their sightings from all over the five continents, especially when nea… more »

Working Safely By: Steve Sayer ( Editor's note; Many of you know Steve Sayer as a friend or neighbor here in Aliso Viejo. He was asked by meatingplace.com to write on safety issues for their online blog. Meatingplace.com is an on-line community f… more »

Working Safely By: Steve Sayer Oyez, oyez, oyez!; acting as an unsanctioned town-crier, I’m ringing the bell to remind you that OSHA’s regulatory clock is ticking down for you to post your company’s OSHA 300A forms no later than midnight Febru… more »

Working Safely ( Editor's note; Many of you know Steve Sayer as a friend or neighbor here in Aliso Viejo. He was asked by meatingplace.com to write on safety issues for their online blog. Meatingplace.com is an on-line community for red meat and pou… more »

Chef’s Table By: Michael Formichella What's in store for 2011? Among the new trends we are likely to see in 2011 are new media, local food sourcing, and small plates. But that won’t be all. According to many credible sources, the way we… more »

Working Safely ( Editor's note; Many of you know Steve Sayer as a friend or neighbor here in Aliso Viejo. He was asked by meatingplace.com to write on safety issues for their online blog. Meatingplace.com is an on-line community for red meat and p… more »

Working Safely By: Steve Sayer OSHA in 2011 and beyond - new challenges and directions ( Editor's note; Many of you know Steve Sayer as a friend or neighbor here in Aliso Viejo. He was asked by meatingplace.com to write for them. Meatingplace… more »

Working Safely By: Steve Sayer ( Editor's note; Many of you know Steve Sayer as a friend or neighbor here in Aliso Viejo. He was asked by meatingplace.com to write for them. Meatingplace.com is an on-line community for red meat and poultry proces… more »

Chef’s Table By: Michael Formichella An old-fashioned holiday One of my holiday favorites each year is Christmas plum pudding, an old-fashioned, steamed plum pudding with hard sauce. This is a traditional favorite that my wife makes each ye… more »

View from Across the Pond By: John Strak My book list for Christmas It’s that time of year again, Christmas. And it’s also my 52nd Blog for meatingplace.com. The two events have conveniently come together and, having served my time with… more »

School lunch overhaul signed into law By Lisa M. Keefe President Obama has signed the Healthy, Hunger-Free Kids Act of 2010 into law, changing the guidelines for school lunch programs in order to add vegetables and fruit and take steps to redu… more »

Industry News Experts to discuss water conservation, recycling By Lisa M. Keefe Companies rank water among the three most important inputs in beef, pork and poultry processing, right up there with energy and the raw materials themselves. Witho… more »

Poultry perspective By: Yvonne Vizzier Thaxton Local vs. Imported Food (The views and opinions expressed in this blog are strictly those of the author.) Both of my parents grew up in farming families. They grew up with organic free range ani… more »

Moderation is a great word Jack Lalanne, for those of you that might not know of him, is one of the original exercise promoters who swam ocean and harbors, lifted weights, and is a pioneering nutritional expert as well as a business entrepreneur.… more »

Singing In Union the Ancient Songs of Spring By Steve Sayer When the early signs of spring begin revealing its myriad faces, it seems that everything is magically restored and renewed with a relentless domino effect without end. Deciduous trees play… more »