Services
EQUIPMENT
Grinding
Weiler Mixer Grinder
Butcher Boy Mixer Grinder
Butcher Boy FMBG
NuTec Patty Machine
Formax Patty Machine
IQF Tunnel
Portion Control
NORFO Steak Cutting Machine
Dicer
Vacuum Tumbler
Gunther Injector
Treif Slicer
Press
FOOD SAFETY
Valley Meat Company maintains daily, on-site inspections by the United States Department of Agriculture and works with them to ensure that your food gets to your table as safely as possible. Additionally, Valley Meat Company utilizes the Hazard Analysis Critical Control Points program (HACCP) as a part of it’s extensive food safety program.
HACCP was designed by the National Aeronautics and Space Administration (NASA) to ensure that America’s military and astronauts have the safest food possible. Valley Meat Company employs HACCP’s stringent guidelines to ensure our products are not only top quality, but meet or exceed industry safety standards. At Valley Meat Company, we have an unwavering commitment to food safety and sanitation, and we continually strive to raise our standards.
SECURITY
At Valley Meat Company we strive to maintain strict hiring standards that ensure the safety of our products, employees and valued customers. We maintain a limited access facility with security check points and closed circuit surveillance. We take safety seriously, and employ all available measures to ensure that our delicious, wholesome products reach our customers and their families safely.
OUR FOOD MEASURES TO ENSURE PRODUCT SAFETY INCLUDE:
- Precise temperature controlled and electronically monitored processing rooms, coolers and freezers
- Third party auditing to ensure food safety
- Safe handling practices taught to employees which are reviewed on a regular and consistent basis
- Quality control department that carefully monitors food processing to ensure wholesome products
- Strict sanitation schedule on all coolers, freezers, processing rooms, trucks and facility
- All processing rooms are continuously monitored on a closed circuit camera system
- Workplace management program
- Multiple hand wash stations located in each processing room
- Complete breakdown and sanitation of all equipment daily, followed by rigorous morning inspections before start of production
- Microbial analysis conducted daily on products and equipment
- Product recall program reviewed and rehearsed on a bi-annual basis
- In-house blast freezing