The facility produces around 200,000 pounds of
salami each week.
From these facilities, product is shipped
across the U.S. and exported throughout the
world. With a mix of private label and Daniele-branded products, Daniele, Inc. sells to all major
club stores and Wal-Mart in addition to local and
national grocery chains around the country.
Food safety first
“We have a very extensive and aggressive
food safety program,” says DeCesare. The company contracts with an outside laboratory to
work on site. The laboratory is set up in a trailer
outside and accessible to Daniele’s three facilities. The lab tests samples from each batch produced at the facility for salmonella and listeria,
and Daniele holds lots for shipment until clean
samples are returned.
In addition to strict testing controls, Daniele
Foods performs comprehensive environmental
testing in each of its three facilities, monitoring
the facilities for the presence of pathogens. As
a part of this program, points throughout the
facilities are randomly selected, swabbed and
tested for the presence of listeria.
In 2012 the company invested in a high
pressure processing (HPP) machine for its high
production salami processing facility. DeCesare
calls HPP “one of the most sophisticated ways
to help reduce the chances of contamination on
The machine acts by applying pressure to
finished, packaged goods. After processing and
packaging, food products are loaded into small
chambers which are then submerged within the
HPP machine and pressurized. The pressure kills
any pathogens that may be within the package
without changing the nature of the product the
way typical heat pasteurization might.
Daniele looks at this technology as a final
checkpoint in what is a very safe process. “We
make a product,” says DeCesare, “that employs
multiple hurdle technology, which means there
are many layers that go into making salami
— or any of our dry-cured items — that, when
stacked upon one another, make it very difficult
for pathogens to overcome and survive.
“Of course,” he continues, “you still have
to work in a safe and clean environment.” The
company has a variety of food safety controls
established throughout the facility in a food safety
program that includes things like an antimicrobial
foot bath at the entry point for workers, a com-
prehensive food safety training program and a
color-coded safety system meant to identify which
workers are meant to be present
in different parts of the facility in
an effort to prevent cross con-
tamination throughout the various
stages of the process.
calls this stage “a period of rapid reduction of
pH in the product to help eliminate pathogens.”
Once this process is complete, the sausage
enters the drying stage where water is removed
from the product. Low water activity means lower
bacteria count, so this drying process — in combi-
Daniele, Inc. salami
is produced according
to traditional methods.
After ground meat
is blended with the
appropriate spices and
stuffed into casings, it
is transported to large,
temperature-con-trolled rooms where it
begins the fermentation process.
During this stage,
the lactic acid starter
cultures enhance the
flavor of the meat and
kill off any harmful
pathogens that may
be present. DeCesare
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