As an industry leader, Tyson Foods has been committed to providing safe, quality foods people can trust for more than 70 years. We have a history of developing innovative and effective food safety systems. These systems have been recognized as gold standards in the industry and as state of the art by government regulators. These innovations are essential in maintaining the confidence customers and consumers have in the Tyson Foods brand. Our commitment to innovation helps ensure each product leaving a Tyson Foods plant meets or exceeds customers’ and consumers’ expectations.

From our laboratories, to our product and process monitoring programs, to our Hazard Analysis and Critical Control Point (HACCP)-verification processes, our dedication to safe, quality food is evident in the programs and controls we have to protect our products.

Tyson plants are globally recognized in this area, with many having achieved certification to the BRC Global Standard for Food Safety as part of the GFSI [Global Food Safety Initiative]. The safety of our products is closely monitored by a company Food Safety Team located at each facility. These multi-departmental teams systematically valuate key aspects of the production processes to prevent potential food safety issues. The Food Safety Team then works with the facility to develop, implement, and monitor controls and procedures to drive continuous improvement. In addition, each of our plants is federally inspected by either the USDA or the FDA. Plant programs are audited several times annually by certified food safety and animal welfare specialists from internationally recognized, independent 3rd-party audit companies.

Our commitment to food safety is not a point of competition between manufacturers. We openly share our food safety research and technologies with peers and colleagues. With the support of our Laboratory Services Group, we partner with government, academia, trade associations, and other industry members to sponsor food safety research. Tyson Foods has made substantial contributions to research covering E.coli O157:H7, Salmonella, Avian Influenza, Listeria monocytongenes, Campylobacter, and other public health issues and initiatives aimed at improving food safety.