Our pledge
Our promise to bring you quality, freshness and value is the same as it was in 1955 when we started our family business. Barber Foods’ modern processing facility in Portland, Maine, is staffed with dedicated people who take great pride in preparing products with the highest quality standards in the food industry.
High standards of food safety
Barber Foods has the highest standard for incoming raw materials. We form strong partnerships with vendors to ensure the ingredients in our products are the finest available – not only in meeting food safety standards but our high quality specifications as well.
Barber Foods was one of the first food processors to become certified by the HACCP (Hazard Analysis and Critical Control Points) program, which is monitored by the USDA.
The USDA is vigilant about inspecting and regulating meat processing plants, and - with the cooperation of the meat industry - has helped dramatically reduce the levels of bacteria in raw meat products over the last decade(1). While food safety is a fundamental pillar of our industry and company, the consumer also plays a critical role in ensuring food safety in the home. The USDA and American Meat Institute (AMI) recommend a four step process: clean, separate, cook and chill.
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Clean hands, working surfaces and utensils thoroughly with warm water and soap before and after handling raw meat or poultry;
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Separate raw meat and poultry from other food items when buying, preparing and storing;
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Cook to a safe internal temperature as measured by a meat thermometer;
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Chill product during transport (use a cooler for a long commute) and in a fridge that's 40⁰F or below or in a freezer that’s 0⁰F or below. Promptly store leftovers in the refrigerator (within two hours of serving) and eat within 3-4 days (or freeze).
Get other tips and test your meat safety IQ at www.meatsafety.org.
- "AMI Survey Finds Knowledge Gap regarding Basic Food Safety Practices." The American Meat Institute, Meat News Network. 21 January 2010. <http://www.youtube.com/MeatNewsNetwork#p/u/14/7NySY_NbaaE>.
- "Safe Handling of Fresh Meat and Poultry Products Part 1." The American Meat Institute, Meat News Network. 5 September 2008. <http://www.youtube.com/MeatNewsNetwork#p/u/25/2pZNESjuYmA>.
- "Safe Handling of Fresh Meat and Poultry Products Part 2." The American Meat Institute, Meat News Network. 5 September 2008. http://www.youtube.com/MeatNewsNetwork#p/u/24/xjy1I_oyYDo.