proactive --protocols

We stay ahead of food safety risks with proactive measures like:

hazard analysis and critical control points (HACCP)


A system used in food production to ensure the food is safe to eat by identifying and controlling potential dangers at key points in the process. It’s like a safety checklist for making food, focusing on preventing problems instead of just reacting to them.

USDA FSIS (food safety and inspection service)


Dietz & Watson’s production facilities have Federal Inspectors from the US Department of Agriculture on-site, daily. We work collaboratively to ensure the food made, packaged, and shipped from our production facilities meet federal standards for Food Safety.

SQF (safe quality food) audit


An SQF audit is like a restaurant getting a letter grade from the health inspector, but with industrial strength rigor and standards. It’s a way for Dietz & Watson to verify our best practices by an unbiased, third-party comprehensive review. And this past year was a banner year for Dietz & Watson, as we achieved our highest SQF score to date.

R&D --at Dietz & Watson

Innovation is at the heart of everything we do. Our R&D team is dedicated to creating products that meet the evolving tastes and needs of our customers while prioritizing healthier choices. From developing low-sodium deli meats to eliminating nitrates and nitrites in many of our hams and franks, we’re committed to offering better options for everyone. And by partnering with research universities and industry experts, we stay at the forefront of food science advancements, crafting unique, regionally inspired foods that reflect diverse consumer preferences.

always --improving

Innovation doesn’t stop at our recipes. It’s how we stay ahead of trends to keep our food, and our employees, safe.

reassessment


We constantly reassess proactive programs like HACCP and SQF, and introduce breakthrough safety methods, like cutting-edge Ozone technology.

ozone cleaning


Oxygen-based technology that allows us to sanitize equipment and surfaces we can’t physically scrub, adding an additional layer of non-chemical cleaning, effectively eliminating harmful pathogens like Listeria and Salmonella.

air scrubbers


A specialty filtration system that uses UV light to sanitize free-flowing air. This combination of Ozone and UV light sanitization is like one big powerful air purifier, ensuring our production environment is as clean as possible for food production and breathing.

how we go --above & beyond

From our SQF rating to USDA inspections, good enough is never good enough. Here are a few ways we exceed industry standards.

clean labels, --clear conscience


Transparency is key. We offer clean-label products with clear, honest nutritional information, including a full ingredient list. Not every brand in our category is willing to do that.

we test --everything


We have a robust environmental sampling program – microbial testing across all production lines, and environmental areas in the facility to control any microbial growth, and comprehensive allergen cleaning protocols to prevent cross-contamination.

third-party --sanitation


We employ a dedicated team of Quality Assurance and Sanitation professionals. But unlike many plants, we bring in outside sanitation specialists to thoroughly clean and sanitize every nook, cranny, and then some on every surface and piece of equipment in our facilities. We hire experts in cleaning so we can focus on being experts in meat and cheese.

employee --safety

Our Employee Safety programs exceed OSHA standards – regular training and incentive programs for identifying potential hazards to reduce workplace injuries and food safety issues.

USDA --on-site


Even in instances where the USDA allows for state-based inspection, we require that our protein production facilities are overseen by Federal USDA Inspectors to ensure the highest standards possible.

leading by --example

What makes us an industry leader? We prioritize food safety at every step, exceed regulatory standards, meet consumer demand for health-conscious products, and drive innovation through R&D and cutting-edge technology. Leadership by action is critical to our safety culture. We have a dedicated safety team for both food safety and the safety of our employees. All of our employees engage in discussion and decision-making, fostering a culture of shared responsibility. That’s the Right Way. And we’ve been doing it that way for over 85 years.