Food safety information about BPI's product

At BPI, food safety is a critical priority and an essential element in the design and construction of each BPI facility. Food safety is so vital that nearly 20% of the total cost to construct BPI's South Sioux City facility went directly into sanitation and food safety related items. For example, outside air is washed, refrigerated, and sanitized before entering the processing room. The chilled air creates positive pressure within the processing room that inhibits contaminated air from entering the processing area. This eliminates the need for refrigeration coils which can harbor bacteria.

Each BPI facility uses clean-in-place sanitation systems that can re-circulate 40,000 gallons of water per minute at 190 degrees F with 160 psi for cleaning. Spray misters are located below and above the conveyor systems allowing for continuous sanitation. In addition, all floor and wall mounted items are separated from surface areas by sealed stand-offs, making it possible to clean behind stationary items. Two metal detectors are used during the process to ensure safety. The first metal detector scans incoming raw material while the second metal detector examines the finished product after being packaged.

BPI products are required to pass rigorous food safety and quality measures.

	Phase One:	Hazard Analysis and Critical Control Points (HACCP) – BPI has established a series of critical control points throughout the production process to continuously maintain and ensure food safety.
	Phase Two:	USDA-Approved "Partial Quality Control" Program – This program uses computerized equipment to monitor fat, protein, and moisture levels throughout the entire process.
	Phase Three:	This is a test for protein quality. It provides final proof that the product meets or exceeds all of BPI's criteria and is ready to be shipped to BPI customers.