UMD operates under a safety program called HACCP (Hazard Analysis and Critical Control Point). Under HACCP, critical control points where contamination can occur are identified. After identification, safeguards are maintained at each control point to prevent product contamination. UMD has operated under this program since January, 1998. Even prior to implementation of HACCP, UMD was committed to safety, with daily inspections by the USDA. The USDA continues to inspect UMD, to ensure that all of our meat processing adheres to the HACCP program and other federal government regulations. It is a commitment to quality that UMD makes each and every day.
To learn more about HACCP, visit this website: