Quality Assurance and Food Safety

As a poultry processing company, we are subject to USDA regulations. Therefore, each plant has a

Quality Control (QC) Department that is responsible for ensuring that the Food Safety Inspection Service

performance standards for both Salmonella and Campylobacter are met in our broiler carcasses and

chicken parts.

 

All members of the QC Department are HACCP certified;  they are responsible for creating Hazard Analysis and Critical Control Point (HACCP) plans for any new products (including those that are further processed), as well as ensuring that existing HACCP plans are administered and followed appropriately. Reassessment of each HACCP plan is conducted annually, or when there has been a change to the product formulation or process.