Dakota Beef Company recognizes the dire implications of any incidence of unsafe
beef being associated with our organization. It is therefore, our goal to work
closely with the USDA's Food Safety and Inspection Service (FSIS) to establish
stringent sanitation programs to prevent harmful pathogens from entering our
food products. A key component of a safe and clean operation is the Hazard
Analysis and Critical Control Point (HACCP) system. www.fsis.usda.gov/OA/haccp/imphaccp.htm
HACCP programs benefit greatly when the primary concern of the facility's
design is sanitation. Features in the building of our Howard, SD plant
include:
- Easy to clean processing rooms
- Air exchange equipment to prevent the growth of undesirable
microorganisms
- Boot baths and changing facilities to prevent cross-contamination
as employees travel through the plant
- Sealed exposed concrete surfaces to prevent mold
- Direct lighting to detect dirt
- Stainless steel (nonporous) processing equipment
Food safety ultimately resides on the attentiveness of our employees.
To keep our workers' vigilance high, we plan to continuously hold food
safety workshops on all phases of food sanitation and food microbiology.
Employee training will include instructions on how to cough and sneeze
correctly, the need to wear gloves and proper hand washing techniques.
All employees will also have the authority to question quality assurance
measures, and double-check any products anywhere along the production
line that they believe may be contaminated. These measures will be constantly
monitored and modified to make sure Dakota Beef Company remains one of
the cleanest processors in the industry.
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