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At National Beef®, our company philosophy has always been to go beyond industry food safety standards and invest in and utilize only the latest in processing technologies. When we first introduced our BioLogic® Food Safety System in 2002, our actions were viewed as revolutionary by many as we raised the bar on industry standards.
We began on the inside of our production facilities and spent thousands of hours evaluating and refining our processes. We knew our Hazard Analysis of Critical Control Points (HACCP), Standard Operating Procedures (SOP) and Good Manufacturing Practices (GMP) went far to ensure safe, high-quality products, but we knew we could push them even further. |
 
Today, the BioLogic Food Safety System has become a fully integrated company philosophy, coordinating the efforts of thousands of employees, including line workers, shift supervisors, maintenance managers, quality assurance managers, lab technicians, plant managers; all managing our process from the trim line to the front office. Recent implementations include two new interventions in the main slaughter floor (Zone 4): applying a Sanova® antimicrobial solution via a state-of-the-art Spray Cabinet and incorporating a second Thermal Pasteurization Process where the entire carcass is sprayed with heated water. National Beef continues to add processes and structural changes to further promote added food safety. And our results speak for themselves. With micro counts consistently hitting new historical lows, you're assured every box of National Beef's is safer and cleaner. 
The BioLogic Food Safety System consists of two interlocking components: Our unique Zone system allows us to pinpoint any trouble areas quickly and is the key to the BioLogic Food Safety System's effectiveness and efficiency. Our Test, Track, Treat system operates on each zone in a continuously repeating process that is essential to the ongoing safety of each zone and product. Because the BioLogic Food Safety System is much more than a one-shot solution, we're continually assessing its quality. 
In beef processing, few innovations have spanned food safety concepts like the BioLogic Food Safety System. Then again, there have never been as many challenges for our industry. Now, more than ever, it's important to address your customers' questions about safe and humane handling, outside contamination and other issues. Ultimately, our "Innovation from the Inside Out" extends to you and ends with the consumer. Researching and implementing innovations is just the way we do business. After all, this is National Beef: Leading the Way in Quality Beef. |
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