Safety Lock Advantage Program
Don’t gamble with your brand. Rely on Stampede’s innovative Safety Lock Advantage Program, a fully integrated food safe system taking food safety to new levels and exceeding U.S.D.A. standards.
Multiple Defense Strategies:
- Level One – Mandatory Temperature Control from Receipt through Shipment
- Level Two – Captured Boot Program and Controlled Entrance and Egress to Production Floor with Mandatory Walk Through Intervention
- Level Three – Touchless Sanitation Entrance System onto our Plant Floor
- Level Four – Multi-Layered Intervention Steps throughout Our Proprietary Process (minimum 3)
- Level Five – Pathogen Testing on Every Product Produced to Hold – Negative Results Required Prior to Release
- Level Six – Independent Lab Validation of Every Step of Our Intervention System
The goal of this system is to protect your brand in an ever increasingly challenging regulatory environment. Our commitment is to continue to add additional steps and system enhancements to this proprietary and industry leading program.
For more details, please arrange a visit to Stampede’s facilities with a member of our Stampede Sales team. Safety Lock gives you the advantage, filling your pipeline with wholesome protein products that you can trust to further enhance and build your brand.
Hold-and-Release Program Using N-60 Sampling
Stampede has two critical control points (CCPs) in our Hazard Analysis and Critical Control Point (HACCP) Program which are designed to prevent, eliminate or reduce food safety hazards to undetectable levels. One of our CCPs is “Finished Product Disposition” based on product microbiological testing for food safety hazard: E. coli O157:H7.
All finished product goes through a Hold-and-Release Program. This means no finished product is released for shipping into commerce until a negative result for E. coli O157:H7 is obtained for all beef products.
We test all finished beef products for the presence of E. coli O157:H7 using the N-60 method, which is the most stringent sampling plan which is supported by the USDA Food Safety and Inspection Service (FSIS) when it is combined with validated interventions. Finished meat product from the “raw” and “raw not ground” production period is subjected to sequential sampling of 60 sample units per lot, targeted for a combined total of 375 grams. After packaging, the products undergo a minimum of 48 hours internal hold under below zero-degree Fahrenheit, which allows time to obtain the proper lab results before releasing product for shipment.
This specific sampling procedure ensures no finished raw beef product is shipped before being confirmed negative for E. coli O157:H7 by an independent, third-party laboratory.