Serving You Confidence
Our 40+ years in the business comes with a lot of know-how. From farm to finished product, safety is always our top priority. We exceed all requirements in training, testing, sourcing, and sanitation, ensuring you quality food that you can serve with confidence.
Staying open to keep you fed is a privilege we don’t take lightly. In a time of unprecedented concern, we’re writing to let you know how Rastelli’s is approaching safety during the time of the COVID-19 pandemic.
In addition to our already stringent safety protocols, we’ve implemented the following procedures:
- Complete daily equipment and production room break-downs for extensive cleaning, scrubbing and sanitizing.
- Employee temperature checks with medical-grade IR Thermometer upon entering the facility, administered by a trained professional.
- All employees are issued and required to wear PPE, including Surgical-grade Masks, Disposable Nitrile Gloves, Face-Shields, Disposable Aprons with sleeves.
- Ongoing, continuous Training and Education of ALL Staff regarding virus mitigation steps as well as constant hand-washing and sanitizing.
- Implementation of Physical Separation Devices and signage to help enforce social distancing.
- “No Visitor” and “No Travel” policies are being enforced.
- Addition of professionals dedicated to monitoring social distancing.
- Additional covered outdoor seating for breaks and lunches added.
- EPA approved anti-viral mitigation applied daily to production and office areas.
- Daily virus briefings from and communications between Federal, State, and Local Health Authorities. Regulatory updates via the USDA/FSIS, FDA, CDC and DHS are received and discussed each morning.
Once aged meat is ready to be butchered, it passes through an ozonated water bath that eliminates bacteria. We use the same ozonated water system to clean our machinery throughout the day, creating an ongoing sanitation process. Every night, a specialized sanitation firm cleans our facility from floor to ceiling; this includes disassembling machinery and cleaning the parts individually. Finally, our team, the sanitation firm, and USDA inspectors test the facility every day before operations begin.