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Food Safety
Are you a federally inspected plant?
  Yes. Schiltz Foods, Inc. markets wholesome products produced in USDA-FSIS inspected facilities. As such, these facilities operate within HACCP plans compliant with 9CFR417 and follow FSIS guidelines for food security outlined in FSIS Directive 5420-1.

Basic Food Safety Tips
  • Clean: Use hot soapy water to clean everything that comes into contact with raw meat: your hands, counters, cutting boards, plates, thermometers, utensils, etc.
  • Avoid cross-contamination: Keep raw meat separate from other items - use separate cutting boards for raw meat and vegetables or cooked foods. Never reuse a raw meat marinade on cooked meat.
  • Fully cook poultry: Make sure that your meat reaches a minimum of 165°F, verified by meat thermometer.
  • Store properly: Make sure your refrigerator is set at 40°F or lower. Use fresh poultry within 1-2 days or freeze. Refrigerate cooked leftovers within 2 hours of cooking. Eat leftovers within 3-4 days or freeze.