Food Safety & Quality | Moy Park Ltd
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Our reputation is built on the high quality of our products, and recognition of our commitment to producing safe and legal products which fully and consistently meet the agreed requirements of our customers. Our customers trust us to deliver great tasting products and to consistently provide the highest standards of food safety and quality.

In order to maintain and further develop our position, within our customer supply base and the poultry industry, we are continuing to build upon our strong culture of food safety, using ongoing training, education and personal development to create competent, high performing teams.

Our farming, production, supply chain and distribution activities are undertaken with absolute commitment to safety and quality; our employees are encouraged, and expected, to act on any concern they may have to improve our food safety practices.

Our independent Technical Auditing team audits all sites to the most stringent industry standards to ensure the highest standards of food safety and quality practices and compliance with our customer requirements. This is complemented by a dedicated in-house technical training service providing bespoke technical training in all key areas.

Technical standards for raw material sourcing are managed through our bespoke Supply Chain Assurance Programme. Our comprehensive raw material specification ensures we understand the technical element of all meat, ingredients and packaging items. The maintenance of these standards is supported by building strong working relationships with key suppliers and supplier auditing.

At Moy Park we take pride in the quality of the food we produce. Food safety is at the heart of our strategy - along with quality, integrity and trust.

We support the Food Standards Agency's campaign to reduce Campylobacter and have been at the forefront of research over the past number of years. We have invested over £1million in cutting edge research and practices which could help the poultry industry reduce Campylobacter.

We have made and continue to make significant investments on our farms and in our processing facilities including biosecurity, training initiatives, enhanced testing programmes, leak-proof packaging and oven-ready products.

Campylobacter is a naturally occurring bacterium in chicken and is killed during the cooking process.

Chicken is perfectly safe when prepared and cooked properly. We have produced some simple guidelines showing people how to store, prepare and cook poultry. Read our Food Safety Tips for the Kitchen here or watch our Preparing Chicken Safely video.

All our products are clearly labelled with cooking instructions on how to cook and handle the product and all Moy Park branded whole birds carry a 'No Need to Wash' label.

Moy Park operates to the very highest standards and food safety is at the core of our business. We continue to work in close partnership with the FSA, other government and industry bodies, academic experts and university research groups across the UK to develop and test new methods of reducing Campylobacter.

At Moy Park we take pride in the quality of the food we produce. Food safety is at the heart of our strategy - along with quality, integrity and trust. Check out our Food Safety Video featuring our head chef, Aaron Dixon.


Moy Park operates three laboratories in Craigavon, Anwick and Ballymena with each providing a prompt, efficient, high quality, comprehensive microbiological testing service to the business.

All analyses are carried out using standard or verified methods, supported by a fully documented quality system to ensure accuracy, precision, and repeatability of results.

Farm to Fork!

We are proud of our robust traceability systems which give us the ability to trace any raw material, food, feed or food-contact substance that is used in our products throughout all the various stages of production, processing and distribution, ensuring consumer safety and global food safety and security.

Food Industry Initiative on Antimicrobials

Moy Park is part of the Food Industry Initiative on Antimicrobials (FIIA) which has the stated vision of ‘Retailers, manufacturers, processors and food service companies coming together to promote and support responsible antibiotic use and action on antimicrobial resistance’. The intention of this initiative is to support and engage with existing industry groups working in this area, ensuring work is aligned and duplication of effort avoided. FIIA has published three policies covering: Responsible Use of Antibiotics, Measurement of Antibiotic Data, and a Code of Conduct on Access to and Use of Industry Data. Moy Park fully supports and subscribes to these policies as part of its approach to antibiotic stewardship.

The policies and further information about FIIA can be found at

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