Facility Safety
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.
SAFE IN OUR HANDS
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.
COMMITTED TO FOOD SAFETY
- HACCP- Halperns' is a further processing facility
operating under an established Quality Assurance
Program and a fully implemented HACCP Plan with all
appropriate Critical Control Points identified.
- Quality Assurance-Halperns' offers the guarantee
that the goods we sell have not been adulterated or
altered as defined by the Federal Food, Drug and
Cosmetic Act (United States Code, Title 21, Chapter 9,
Section 342).
- Metal Detection-All Halperns' Cut Product passes
through a Fortress Metal Detector that is more
sensitive than USDA requirements.
- Sanitation-Second to none in the industry, 100% of
Halperns' employees are committed to our total operation
sanitation program. Our production is stopped 8
hours/day for a deep clean. We do a weekly sanitation fog
of our production areas to eliminate all environmental
bacteria. We also go the additional mile with our truck
sanitation program to ensure that deliveries are made on
clean trucks.
- SANOVA-As an intervention step Halperns' has
committed to a 360o Anti-Microbial wash that exceeds the
requirements of the USDA. Recent verifications have
shown over four times the required reduction in harmful
pathogens.
- Temperature Control-From receiving to storage, production
and shipping, our docks, coolers, freezer and production
rooms are monitored and maintained 24 hours a day. All areas
of the facility are kept well below Critical Limits in order to
extend shelf life and to eliminate the incidence of spoilage
bacteria growth.
- Process Control-No raw material boxes ever enter the
processing area. All raw material packaging is sanitized
before entering the processing area. Knife dip stations are
available in five locations throughout the cut shop to sterilize
processing equipment.
- Product Separation-Halperns' is compliant with all
required species separation throughout storage and
production areas.
- Good Manufacturing Practices-Halperns' employees
are issued a clean BioSmart smock, apron, hair and
beard net and a sanitary bag with new, nitrile and cotton
gloves, sleeves and plastic apron daily. Employees
must remove all jewelry, walk through a sanitizing foot
foam, and are required to wash hands with an approved
E2 hand soap. No gum, food or drink are ever allowed
in the processing areas.
- AIB-Halperns' voluntarily participates in third party audits. We currently hold the highest possible ranking of "Superior" with AIB.
