Deli Star Food Safety & Quality Standards

Founded in 1987 by food scientist Dr. Dan Siegel, we’ve pioneered food safety methods and built a reputation for food quality. Our collaborative approach brings together our team of curious food scientists and passionate culinarians with our customers to push the bounds of product innovation. By using high-quality ingredients, together we can unlock a world of unparalleled quality of fresh, never-frozen sous vide proteins packed with nutrition.

The Deli Star standard

Every Deli Star product delivers better taste, texture, and appearance by taking a fresh, never-frozen approach. Our ready-to-use proteins have an unmatched 120-180 day quality refrigerated shelf life.

Our proprietary processes

Sous vide cooking techniques are central to Deli Star’s Food Safety Program. Our Fresh Sous Vide process uses fresh, raw whole muscle ingredients to create convenient, ready-to-use proteins. The technique places food under vacuum, cooks it to an exact time and temperature, and then blast chills it to produce our Revel Fresh Sous Vide products.

Steam Post Pasteurization (SPP)® is a post-packaging pasteurization process that efficiently reduces Listeria while maintaining protein appearance and quality. Research shows that SPP is more cost-effective and energy-efficient than HPP alternatives.

Our 8 Core Cooking Variables


  • Fresh, never-frozen raw materials to deliver the highest quality.
  • Natural preservation with high-quality ingredients that maintain freshness without artificial preservatives.
  • Positive air pressure and humidity control in our processing rooms, reducing contamination risk.
  • The entire process is under vacuum, protecting our products from harmful exposure to pathogens.
  • State-of-the-art steam vessels that produce a quick cook curve for optimal results.
  • Precise time and temperature controls, ensuring consistent safety and quality in every batch.
  • Blast chilling to rapidly cool products, locking in freshness.
  • Chilled storage and distribution that maintain the cold chain, protecting product integrity.
Sensory advantages of Fresh Sous Vide

Traditional cooking methods expose food to direct heat, water, and oxygen, destabilizing the nutrients and affecting the texture. Through decades of unrelenting food science research we’ve developed innovative processes to unlock a world of unparalleled quality. By cooking ‘slow and low,’ we lock in all the goodness and nutrients, creating high-quality ready to eat products that are tender and delicious.

Deli Star Food Safety

At Deli Star, we uphold the highest quality, safety, and sustainability standards. Our commitment to excellence is demonstrated not only through our Steam Post-Pasteurization® and Fresh Sous Vide processes but also through a series of industry-recognized certifications and standards, which underscore our unwavering dedication to delivering a safer protein supply chain.

USDA
SQF 9.0
HACCP
LEED Silver Certified Facility
Continuous Flow Operation
FDA
 

Quality Deli Star Products

Our proprietary processes allow us to craft high-quality proteins while delivering an unmatched refrigerated shelf life for every Deli Star product. Explore our protein line-up.

Explore Deli Star Products