Deli associate presenting sliced product Deli associate presenting sliced product

Food Safety and Quality
at Boar's Head

Committed to Food Safety


At Boar’s Head, food safety is at the core of everything we do. We’re committed to delivering safe, high-quality foods that you can enjoy with confidence.

Strict food safety standards and protocols are embedded in our processes and procedures, which extend from our manufacturing facilities to our suppliers and partners. Team members receive ongoing, comprehensive training to ensure they understand and uphold these standards, and we foster a strong culture of food safety. Our production locations adhere to Global Food Safety Initiative requirements and are Safe Quality Food (SQF)-certified, meeting internationally recognized standards for public health and safety.

Your trust is essential to us. We remain steadfast in our dedication to earning that trust and to setting a new industry standard for food safety.

Food Safety Process Overview

Maintaining Food Safety Excellence


Food Safety and Quality Assurance are comprehensive processes that involve more than just our products—they’re about ensuring excellence from start to finish. Our approach includes rigorous food safety programs, stringent food handling certifications, ongoing third-party inspections, and advanced technologies designed to uphold the highest safety standards. We also focus on employee training and provide the support they need to maintain these standards and foster our food safety culture. Under the guidance of our Chief Food Safety Advisor and Food Safety Advisory Council, we will be continuously innovating and refining our processes to excel in food safety and deliver the trusted quality you expect.

Food Safety Advisory Council


Boar’s Head’s Food Safety Advisory Council is comprised of the industry’s foremost food safety authorities. These renowned experts collaborate with our Chief Food Safety Advisor and internal teams to ensure our food safety and quality assurance standards are among the best.

meet the food safety advisory council

Headshot of Chief Food Safety Advisor, Frank Yiannas, MPH

Frank Yiannas, MPH

Chief Food Safety Advisor

The former Deputy Commissioner for Food Policy & Response at the U.S. Food and Drug Administration (FDA), Mr. Yiannas brings a wealth of experience in regulatory oversight and public health. His leadership in implementing the FDAs Food Safety Modernization Act (FSMA) has significantly improved food safety standards... across the nation. A renowned food safety expert, microbiologist, and author, Mr. Yiannas has also held food safety leadership roles at Walmart and Disney. He is a past president of the International Association for Food Protection and a past vice-chairman of the Global Food Safety Initiative, as well as an adjunct Professor in the Food Safety Program at Michigan State University. Mr. Yiannass vast experience in building effective food safety management systems through innovative ways and his founding work on food safety culture will be pivotal in shaping our food safety programs going forward.

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Headshot of David Acheson, M.D., F.R.C.P.

David Acheson, M.D., F.R.C.P.

Dr. Acheson has a distinguished career in food safety and has served as the President and Chief Executive Officer of The Acheson Group since founding the global food safety consulting group in 2013. Previously he served as a Partner and Managing Director of Leavitt Partners, where he founded and managed the firms... food safety services business. Prior to his industry roles, Dr. Acheson served at the U.S. Food and Drug Administration (FDA) for eight years, progressing from Chief Medical Officer of the Center for Food Safety and Applied Nutrition to Associate Commissioner for Foods. His expertise in international food safety standards and risk assessment is invaluable to the council.

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Headshot of Mindy Brashears, Ph.D.

Mindy Brashears, Ph.D.

A leading food safety expert and academic, Dr. Brashears was the former U.S. Department of Agriculture (USDA) Under Secretary for Food Safety and is currently a professor of Food Safety and Public Health and the Director of the International Center for Food Industry Excellence at Texas Tech University. She has made... significant contributions to the field of food microbiology and public health with her research on foodborne pathogens, prevention, and food safety education that have made lasting impacts on the industry and will be instrumental in guiding our councils efforts.

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Headshot of Martin Wiedmann, Dr. med. vet., Ph.D.

Martin Wiedmann, Dr. med. vet., Ph.D.

A renowned food microbiologist and academic, Dr. Wiedmann is a Cornell University Gellert Family Professor in Food Safety and the co-director of the New York State Integrated Food Safety Center of Excellence. With training as both a veterinarian and food scientist, Dr. Wiedmanns programs focus on a...comprehensive and interdisciplinary farm-to-table approach to food safety and quality. He has conducted extensive research on foodborne pathogens and their prevention, with notable insights into emerging food safety threats and cutting-edge technologies that will contribute significantly to the councils work.

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Frequently Asked Questions


Find answers to common questions about Boar’s Head food safety practices.

You can confidently purchase and enjoy all Boar’s Head products you see in stores.
Our production plants are equipped with advanced technologies that monitor every stage of the process, from sanitation to temperature control. We also perform routine inspections, daily quality checks, and regular audits to ensure all safety protocols are consistently upheld.
Yes, USDA inspectors are on-site at our meat and poultry production facilities every day. This continuous oversight ensures that our processes meet federal safety standards, providing an added layer of assurance that all products are handled and produced according to the strictest safety protocols.
Our plant employees follow rigorous safety protocols, including proper sanitation, personal protective equipment (PPE) use, and frequent handwashing and boot washing. They also undergo comprehensive and continuous training on safe food handling practices and quality control measures, ensuring our products meet the highest standards of safety and cleanliness.
Our production locations adhere to Global Food Safety Initiative requirements and are Safe Quality Food (SQF)-certified, meeting internationally recognized standards for public health and safety.
Our distribution centers operate with strict temperature control systems and advanced monitoring technologies to ensure products are stored and transported under optimal conditions. We also maintain detailed traceability records, ensuring that every product can be tracked from production to delivery.
To maintain the quality and safety of our products, we recommend refrigerating them at or below 40°F, avoiding cross-contamination with other foods by using clean utensils and surfaces, and consuming products by the recommended use-by dates. Always store deli meats in sealed containers or packaging. In addition, the USDA recommends that people at higher risk (above age 65, immunocompromised, and/or pregnant) not eat deli meats unless reheated to an internal temperature of 165°F or until steaming hot. Let it cool before you eat it.
Boar’s Head has an unwavering commitment to food safety and a long heritage of manufacturing high-quality and delicious products. We implemented comprehensive steps to give consumers the highest confidence in the Boar’s Head brand. We appointed renowned food safety expert Frank Yiannas, MPH, as Boar’s Head’s Chief Food Safety Advisor and established the Boar’s Head Food Safety Advisory Council, comprised of the industry’s foremost food safety authorities. We expanded our training programs and retrained employees at every level to ensure everyone is equipped and empowered to operate at the highest levels.
Our Commitment to Food Safety +

Consumer Food Safety Resources

Want to learn more about food safety? Check out these helpful resources.

July 2024 product recall

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