Managing Quality & Risk in Breaded Poultry Production

How does your breaded poultry inspection program compare?

In this episode, Winston chats with John Lawrence, a well-known industry expert, about why inspecting breaded poultry products is uniquely challenging, and why traditional approaches often fall short at production speed.

Key Takeaways:

• Breaded poultry is highly variable by nature, making consistent inspection difficult at line speed
• Not every issue carries the same risk, but some demand a much higher level of attention
• Traditional inspection approaches face real limitations as line speeds and throughput increases
• Certain product characteristics are far more difficult to assess consistently than they appear
• The role of inspection is often misunderstood, especially when it comes to supporting people on the line
• Inspection systems generate information that can reveal more about a process than many expect
• Today’s inspection strategies are evolving beyond simple pass/fail decisions

Bottom line:

Maintaining control in breaded poultry production requires inspecting more than a few samples, it requires consistent visibility across the entire line.