Farbest meets and exceeds USDA requirements and we are BRC Food Certified. We adhere to HACCP* food safety management guidelines utilizing on-site PCR lab equipment that tests bacteria through DNA technology. In addition, all flocks are tested for Avian Influenza before they are processed. Recently, we put into effect new USDA-AMS programs, including Process Verified measures and Export Verification.
Farbest Foods processes approximately 57,500 tom turkeys daily under strict food safety and freshness guidelines. Our processing operations are approved by the National Poultry Improvement Plan (NPIP), an agency dedicated to disease-free hatchery products through the use of diagnostic technology.
As a Certified Livestock Producer (CLP), Farbest Foods has voluntarily demonstrated our commitment to the environment, animal well-being, food safety, emergency planning, as well as biosecurity. In order to earn our certification, we completed a nationally recognized program specific to turkeys. Areas of expertise in which we were required to fulfill included food safety, as well as animal health, animal care and animal housing. All aspects were then validated by a technical specialist through the CLP.
*HACCP (Hazard Analysis Critical Control Point) is a preventive food safety program mandated in the food industry to identify potential food safety hazards so that key action can be taken to reduce or eliminate the risk of a potential hazard becoming a reality. This preventive program is required by the Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA).
Memberships & Accreditations
National Turkey Federation (NTF)
National Poultry Improvement Plan (NPIP)
USA Poultry & Egg Export Council
Certified Livestock Producer
Indiana State Board of Animal Health
Purdue University Animal Disease Diagnostic Laboratory
United States Department of Agriculture (USDA)
U.S. Poultry & Egg Association