Compliance & Food Safety

How we keep food safe, treat animals humanely, and keep the records the law requires — in plain language.

Our food-safety commitment

Food safety is the first job at Dino’s, before speed and before volume. Every animal that enters this plant is accounted for from arrival to pickup, every weight is recorded at the step where it is taken, and every record in our system can be traced back to the person who made it. If a record is ever corrected, the correction is written down with the old value, the new value, and who made it — nothing is silently overwritten.

HACCP & sanitation (SSOP)

We run a written food-safety program built on HACCP — Hazard Analysis and Critical Control Points. Before work begins, we identify where a hazard could enter the process, set the control points that keep it out, and train every person on the floor on those controls. Our sanitation standard operating procedures (SSOPs) cover how equipment, tools, and work areas are cleaned and checked before and during operations, and our cooler and freezer temperatures are monitored so product is held safely at every step. When something falls outside a control limit, work on that product stops, the problem is corrected, and the correction is recorded.

Humane handling of livestock

Animals are handled calmly and quietly from the moment they arrive. They are moved without beating, prodding abuse, or rushing; they rest in our pens with access to water; and stunning and slaughter are carried out by trained people, one animal at a time, with care and respect. Hand slaughter is done the halal way by our own butchers — it is a skilled, deliberate act, never a rushed one.

Custom processing — the "Not for Sale" rule

Part of our work is custom slaughter and processing: a farmer or hunter brings their own animal, and we slaughter and prepare it for that owner’s own household. That meat belongs to the owner of the animal. It is never sold — not by us, and not by anyone else — and packages from custom work are marked "Not for Sale". Meat that we sell comes only from our own inspected flow, on our inspection days. The two flows are kept separate in our records from start to finish, so custom product can never be mixed into product for sale.

Records & traceability

We keep the records federal law requires for a slaughter establishment, under 9 CFR Part 320: where each animal came from, who owns it, its live weight and carcass weight as separate recorded figures, where the product went, and the invoice or source document behind every batch. Records are kept for at least the periods the law sets — two years for transaction records, and the HACCP retention periods for slaughter and product records. Our records are maintained electronically with controls that protect their integrity, as 9 CFR 417.5(d) provides, and they are available for official review and copying, as 9 CFR 417.5(f) and 320.4 require. An inspector never needs an account here: when an official review happens, we provide a read-only review copy of the compliance records on the spot.

Compliance questions

Questions about our food-safety program, our records, or an official review — call us or visit the plant office: