| “With over 100,000-plus square feet of specialized temperature-controlled refrigerated storage and processing space, Halperns’ operates one of the largest food service meat specialty facilities in the United States, completely dedicated to center-of-the-plate proteins.”
“We don’t just cut meat. We are masters of precision cutting. Precision cutting reduces costs and increases customer satisfaction.”
The Halpern family name is synonymous with innovation. Howard Halpern worked tirelessly with companies like Multi-Vac and AEW to introduce an entirely new generation of cutting and packaging to the industry. His ideas, designs and leadership are used by both companies today.
At Halperns’ we incorporate technology with hands-on, custom cutting. Our cutting professionals produce hundreds of hand-cut steaks every day, and our
Smart Slicer yields thousands more. Every steak is packaged to maximize shelf life and ensure a tight seal. A system of production and package dating is also used to identify and track product through our processing system.
Our facility houses a specially designed, live shellfish storage area and a whole fish fillet and portion control room. Customized seafood receiving areas ensure products are checked for quality assurance, repacked and re-iced. Temperature maintenance is critical to our program. Our seafood processing room operates at a constant 32 degrees, while our live shellfish room maintains 42 degrees with controlled humidity.
Fresh, clean ice is critical to properly handled fish, and Halperns’ strictly manages its icing operation. We operate three ice machines that produce over 5,000 pounds of specialty ice per day to meet the needs of whole and portioned fish.
Food safety is paramount to our operation. We are inspected and certified by outside agencies whose requirements exceed those of the USDA. We inspect our suppliers’ facilities to ensure wholesome practices on their part, and we take the extra steps necessary to provide you with the assurance that we strictly manage a system that safeguards the products we deliver to your door.
Our HACCP plan and sanitation practices exceed industry guidelines. Temperature control and monitoring are key elements of our plan. Receiving and shipping docks are fully refrigerated. Refrigerated storage is designed with temperature zones to increase efficiencies in product safety and handling. Inbound product is temperature-tested to ensure proper handling and temperature maintenance during transit. Halperns’ trucks are operated under the same rigid standards. Each truck is temperature-tested before leaving our facility and is cleaned after returning to ensure a sanitary environment. All processing, receiving, storage and shipping areas are cleaned and sanitized daily through a carefully designed system of foam and fog.
External packaging is a primary source of harmful organisms that can break the chain of a well-planned HACCP program. Because of this, every product is removed from the original packaging before entering processing areas and is placed in a tote or plastic container. We take food safety one step further by washing and sanitizing each tote, every time it’s used. Before entering processing rooms, employees walk through a sanitizing foot bath. A fully integrated hand cleaning system, with personal identification, monitors the washing activity of each person. |
