Plainville Farms is diligent with regards to food safety. The production of safe meat involves a large group of dedicated people, a long series of checks, and proactive leadership.

     Plainville’s Total Quality Control approach ensures that each person is trained and accountable for his or her work. On-site Quality Control Leaders assure that quality standards are communicated and met. The Quality Control Leaders make numerous daily checks at critical points, as well as monitor rigorous temperature and sanitation programs.

     Plainville Farms works closely with the inspectors from the United States Department of Agriculture. Plainville team members and Federal inspectors check each bird processed for health and wholesomeness. Processing lines are operated at speeds which allow the turkeys to be properly eviscerated and carefully inspected. Dressed birds are thoroughly washed and dipped in an anti-bacterial solution. In addition, for several years Plainville has utilized USDA's Hazard Analysis Critical Control Points Program (HACCP).

     In our processing plant, as with the rest of our business, each person is responsible for quality. The evisceration, deboning, trimming, fabricating, cooking, packaging, and the numerous steps which make up each process, are performed to highest standards. Each team member understands that Plainville Farms orientation always has been, and always will be, toward quality. Most competing turkey products are formulated on the basis of price. At Plainville Farms, we formulate our products like a mother would for her child. Our primary concerns are safety, taste, and nutrition. You will consistently find our products low in fat, lower in sodium, free of fillers, and made from natural ingredients.

     Plainville Farms’ total integration is unique in the industry and allows us to address food safety at all levels - the growing of the turkeys, the processing of the meat, and distribution of the turkey products. Feed ingredients are procured from safe sources and monitored. Strict cooling and code dating guidelines are followed. The plant is meticulously maintained, with work surfaces being cleaned and sanitized throughout the day. All fresh products are held at 34° F and frozen products below 10° F.