Poultry Safety Directives
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.
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.
*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).