Our facility and staff are State Inspected.
This means our State inspector is on premise daily Monday thru Friday.
We are required to follow the HACCP (Hazard Analysis and Critical
Control Point) guidelines. HACCP is a management system in which food
safety is addressed through the analysis and control of biological,
chemical, and physical hazards from raw material production, procurement
and handling, to manufacturing, distribution and consumption of the
finished product. HACCP is good for you – the consumer – it insures what
you are buying and eating is safe.
Most butcher shops and grocery stores are only inspected twice a year.
Why? Because at this time only plants, slaughter houses or shops selling
wholesale meats are required to be State
Want to learn more about HACCP go to one of these links:
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