The USDA requires all plants to have a HACCP Plan. HACCP stands for Hazard Analysis and Critical Control Points. This plan is a detailed look at each step in our process from start to finish. By analyzing each step we can determine if there is any possible hazard that could arise (before the fact). If it is determined that a hazard is reasonable likely to occur there are steps put in place to prevent and monitor that step so that no adulterated product is put into human consumption. Through this program we have several temperature checks, monitoring procedures and testing programs in place that are preformed by In-house Quality Control.

5This testing includes tests for generic E.coli, E.coli 0157:H7, Salmonella, and Listeria Monocytogenes. This testing is completed both in-house and by an accredited outside laboratory. Our monitoring program includes inspection of the facility, all sanitation, sterilization, manufacturing practices and employees throughout the day. Each specific hourly inspection, temperature and various other control parameters are carefully recorded. This plan allows us to supply, with confidence, a safe and sterile environment in which meat is processed to produce the highest quality product for our customers.