The United States Department of Agriculture maintains an inspection office in our meat processing facility. The Federal Inspector and our HACCP (Hazard Analysis Critical Control Points) trained staff work together to insure that A. Thomas meat items are produced under the strict guidelines of the USDA. Following are a few examples of the many safeguards in place.
All meat products are purchased from companies with HACCP programs. These meat products are received, processed, stored and shipped under refrigeration. A. Thomas production personnel working in raw product areas are required to wear white coats while personnel working in fully-cooked product areas wear blue coats. This enables our supervisory staff and the USDA inspector the ability to recognize that employees working with one type of product are not in unauthorized areas where other types of products are located. This significantly reduces the possibility of cross contamination between cooked and uncooked products. These safeguards, and others like them, are not in place in all meat cutting operations. We know the products we process today will be on the plate of someone you care about tomorrow.
For more information visit "Safety & Health" in the Resource section.
