How do you ensure your raw food is safe?

Food safety & sanitation is always our #1 priority. Our multi-layered approach begins with sourcing the highest quality USDA-inspected meat and ingredients, then continues through manufacturing in a USDA kitchen with strict cleaning & sanitation protocols. This includes regular pathogen and ATP testing of our production environment to monitor cleanliness. 

Once production is complete, we use High Pressure Processing (HPP), a food safety technology that uses pressurized cold water to inactivate harmful microorganisms. Following HPP treatment, we test every batch for Salmonella, E. Coli O157:H7, and L. monocytogenes, collecting multiple samples to ensure high statistical confidence in our results.

Want a closer look at how we keep things safe? You’ll find more behind-the-scenes insight in the videos featured in the Wag Worthy Extras section below.