Safety & Quality

From family farms to your plate.

Just BARE is dedicated to providing good food to more people. From the care provided by our family farm partners to the added assurance of freshness provided by the manufacturer’s date code found on every package, that dedication is a part of everything we do. Before our chicken reaches the grocery store or restaurant, a lot goes into ensuring its quality and safety. However, the safe, quality food chain doesn’t stop there.

On the Farm

Our chickens are a hardy breed. They’re raised on independent family farms in Minnesota and Wisconsin and free to roam inside modern, climate-controlled barns. Here, they are able to eat, drink and grow under the watchful eye of our family farmers. Furthermore, our chicken care is humane certified.  

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At our Processing Plants

All processed chickens are USDA-inspected for wholesomeness. Our processes ensure products are quickly cooled for safety and monitored to make sure they stay below the recommended food-safe temperature of 40°F. 

Third-party audits for food safety and good manufacturing practice required. All of the processing facilities responsible for producing Just BARE are annually audited and recertified under the Safe Quality Foods (SQF) Code, 7th Edition Level 2 program. In 2015, we received scores of "Excellent" across the board. 

HACCP plans in action. HACCP, short for Hazard Analysis Critical Control Point System, is a plan that sets the process for inspection and monitoring of food safety and has greatly reduced the incidence of potentially harmful bacteria on fresh poultry.  

On the Label

Every package contains safe handling instructions. Plus, all label claims and statements have been reviewed and approved by the USDA Food and Inspection Service and follow the more stringent standards for "All Natural" supported by the Truthful Labeling Coalition.  

On your Plate

Salmonella is very susceptible to heat—which makes cooking meat to 165°F a sure-fire food safety control. By ensuring a safe kitchen, being careful not to cross-contaminate, using a meat thermometer every time, and always making sure your chicken is thoroughly cooked when eating out, you can stick it to Salmonella. Keep these simple steps in mind:

Wash hands, cutting boards, utensils, and countertops with hot, soapy water.

Keep raw meat, poultry, and seafood separate from ready-to-eat foods. Use separate utensils and cutting boards/surfaces.

Use a meat thermometer to ensure poultry is cooked to a safe internal temperature. For all cuts and types of chicken, that's 165°F.  After chicken is safely cooked, make sure to keep it hot--above 140°F.  And refrigerate after cooking or holding hot after 2 hours. When reheating leftovers, be sure they reach 165°F as measured with a food thermometer. 

Keep your refrigerator below 40°F. Refrigerate all foods that will spoil. Discard any perishable foods that have been at room temperature for more than 2 hours.


Download our food safety tip sheet, or visit USDA-FSIS’s food safety education page

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