At Cluckwell, food safety isn't a checkbox — it's a culture. From the farm through to packaging, every step is designed with consumer safety and product integrity at the forefront.
We operate a multi-layered food safety system — combining regulatory compliance, internal controls, and third-party verification to protect our customers and consumers.
Our CC Iowa processing plant operates under continuous USDA FSIS (Food Safety and Inspection Service) inspection. Federal inspectors are on-site for every production shift, verifying that our processes, facilities, and products meet all federal standards for poultry processing.
Our Hazard Analysis and Critical Control Points (HACCP) program is the backbone of our food safety system. We identify potential biological, chemical, and physical hazards in our process and maintain strict monitoring, corrective action, and verification procedures at every Critical Control Point.
We conduct regular environmental and product testing for Salmonella, Campylobacter, and other relevant pathogens. Testing results are tracked, trended, and acted upon promptly. Our testing program exceeds minimum regulatory requirements and is continuously refined based on industry best practices.
In addition to regulatory oversight, we submit to annual third-party food safety audits by recognized auditing organizations. Audit results are shared with key customers upon request, and corrective action plans are developed and implemented for any identified gaps.
Maintaining the cold chain is critical to food safety and product quality. We monitor and record temperatures throughout the processing and storage cycle, from receiving through shipping. Automated systems alert our team immediately if deviations occur.
Every product leaving our facility can be traced back to the farm of origin. Our lot coding and record-keeping systems allow us to isolate and recall any product quickly and efficiently if ever needed — protecting consumers and our customers' businesses.
HACCP is a science-based, systematic approach to food safety that addresses physical, chemical, and biological hazards. Our program covers every step from receiving live birds through to finished product shipping.
Ante-mortem inspection by USDA inspector. Birds inspected for health and welfare before entering the facility.
Post-mortem USDA inspection of each carcass. Internal quality team conducts additional checks for defects.
Water and air chilling systems monitored for temperature compliance. Product held until QA sign-off.
Product weight, trim, and appearance verified against customer specs. Labels reviewed for accuracy.
Continuous federal inspection of our CC Iowa processing facility.
Comprehensive Hazard Analysis and Critical Control Points program in place.
Annual audits by recognized food safety auditing organizations.
Continuous temperature monitoring from processing through shipping.
We're transparent about how we operate. Contact our team for information about our programs, audit results, or specifications.
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