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Food Safety

Dedicated to food safety in all its forms.

At Jennie-O Turkey Store, protecting your business is our business.  And that is why we do so much to safeguard turkey. We start with the key industry initiatives (such as HACCP and NTIS certification) in all our facilities. Then we go far beyond these measures to ensure you the utmost in food safety.

Our advanced, proprietary, self-imposed food safety programs are among the most stringent in the industry.  Our entire reputation rides on our products' quality, safety and performance on your menu.  So we don't take shortcuts with our reputation -- or yours.

Tips for Food Safety

Proper and safe food handling practices are essential because the health of customers is involved, as well as the efficiency and profitability of the foodservice operation.

At Jennie-O Turkey Store, we take food safety as seriously as we take great taste. That's why we're arming you with the knowledge to properly prepare and cook raw meat to ensure food safety and a delicious meal for your family.

Follow these 4 rules to ensure food safety.


  • Keep hands, face, hair and personal clothing clean. Wash hands frequently and thoroughly. Employees with nasal discharges or skin infections should not handle food.
  • Clean cutting surfaces, knives, pans, cutting equipment and thermometers frequently and sanitize after each use.
  • Use commercial chemical sanitizers or hot water (180°F.) as a final spray rinse in a mechanical dish machine or immerse equipment in 171°F. rinse water for 30 seconds.


  • Avoid cross-contamination by separating raw meat from other foods
  • Use separate cutting boards
  • Store in sealed containers to keep juices from dripping onto other foods


  • Cook the product as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer
  • Never eat under-cooked poultry


  • Set your refrigerator/cooler to 40 degrees or lower
  • Thaw raw meats in the refrigerator in fully sealed containers
  • Keep thawed or fresh meat in the refrigerator for no more than 2-3 days before cooking
  • Refrigerate leftovers within 2 hours of cooking

Check the following websites for additional information:

National Turkey Federation

National Restaurant Association

Government Food Safety offices