Farmer John goes great lengths to ensure that the highest quality control and safety standards are met during all phases of production. All of our employees receive food safety training to make sure all products pass the standards of the U.S. Department of Agriculture and the Food and Drug Administration. We have also implemented robust food safety and sanitation systems based on Hazard Analysis and Critical Control Points (HACCP) principles to guarantee the safety of all of our products. Lastly, all of the ingredients used in Farmer John products are approved for quality by government agencies.
Treating animals humanely is a primary concern for us simply because it’s the right thing to do. Farmer John incorporates industry-leading animal care practices throughout the production process. All hog producers and employees who care for our hogs participate in the Hormel Foods Quality Assurance Program, which is consistent with our Supplier Responsibility Principles. As part of this program, suppliers are certified in the proper way to transport and treat animals on their farms, which are subject to random audits by third parties. We uphold these standards through on-site assessments that help us ensure our employees are practicing safe and ethical animal care.
The journey of every Farmer John product from farm to fork is as short as can be. That's because we believe food should be prepared near you and arrive fresh to your grocery store every time. Our California Natural® products arrive at your grocer within just 24-48 hours of preparation, and our other products take only 3-5 days. Farmer John pays a premium for properly-sorted, lean hogs so you can enjoy meats of the highest quality and nutrition. All of our hogs are healthy, top-quality animals that are ethically managed and humanely treated. As we source and supply Farmer John products only on the West Coast, you can be sure that our wholesome food arrives fast and fresh.
Be sure to refrigerate your meat products immediately after purchase to a temperature of 40°F or less in order to preserve freshness.
Remember to wash all cooking pans, cutting boards and kitchen surfaces to prevent the spread of bacteria during meal prep.
Use separate cutting boards for meats and ready-to-eat foods like vegetables to prevent cross-contamination.
Always remember to wash your hands with warm water and soap for at least 20 seconds both before and after cooking.
Always use sharp knives instead of dull ones when cutting meats to prevent an accident from occurring. Also, be sure to use a cutting board instead of the edge of a table.
Never serve cooked meat with the same tongs used to handle raw meat. As a precaution, thoroughly clean grill tools during all phases when grilling raw meat.
Keep a meat thermometer handy when cooking raw meats to know the precise internal temperature of your food before it is safe to eat.
When saving leftovers for later, promptly store them in your refrigerator. Any food left out in room temperature for over 2 hours should be discarded.
When thawing frozen meats in cold water, change the water every 30 minutes. Once thawing is complete, cook the meat immediately instead of letting it sit in the sink.