Our HACCP Policy
- USDA Inspected Facility (Establishment No. 6810).
- HACCP in accordance with FSIS Meat & Poultry regulations 416 & 417.
- All production uses Good Manufacturing Practices.
- We operate under USFDA Sanitation Standard Operational Procedures.
- Extensive environmental monitoring, lab testing and cleaning programs in our facilities to meet all USDA criteria.
Part of what makes the products and services at Meats by Linz exceptional is our dedication to safety. We are a USDA inspected facility. We use Good Manufacturing Practice and operate under both the guidance of the USFDA’s Hazard Analysis Critical Control Points (HACCP) and the Sanitation Standard Operational Procedures. Our HACCP program is in accordance with the requirements of the FSIS Meat and Poultry regulations, and we make reassessments on a yearly basis and whenever procedural changes are put in place.
Our beef products come from cattle less than 30 months old which have had all materials removed that present a risk of Bovine Spongiform Encephalopathy. Furthermore, Meats by Linz requires suppliers to take extensive precautions to remove the threat of E.Coli 0157:H7 and test on a daily basis using lab methods that meet the USDA’s criteria.
All of the packaging used at our facilities must be manufactured under Good Manufacturing Practices and must be backed by a letter of guarantee. Our in-house Good Manufacturing Practices are reviewed on a quarterly basis.
Pest control and prevention is performed bi-weekly by Presto-X and we maintain electronic records of each visit.
We also carefully monitor our processing facility for contaminants using filters and ultra violet lights.
In addition to all the above, we have a routinely tested recall program, we make sure to carefully label every product that goes out of our facility, and we pride ourselves on our thorough facility cleaning program which we perform on a daily basis.
Please contact us for more specifics on our food and facility safety programs.