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Do I need to refrigerate the product?
You do not need to refrigerate the food rolls until they are opened. The shelf life for our unopened food rolls is one year from the production date. Slice through the wrapper when serving, the product will remain fresher if strored in its original casing. Once opened, seal the end with plastic wrap or place in a zip-lock bag and refrigerate. Opened sealed rolls will remain fresh in the refrigerator for a week or two.
Can I freeze Redbarn?
The Redbarn roll freezes very well. Simply slice into sections and wrap individually before freezing. Thaw at room temperature before serving.
Does my dog get enough food with such a small meal size?
To meet AAFCO (Association of American Feed Control Officials) approval as a full meal, the food must contain caloric density or energy required by your dog based on his body weight and the recommended daily serving amount. By meeting AAFCO approval, REDBARN provides a sufficient amount of energy for your dog based on our daily feeding recommendation. We do this in a smaller meal size because we do not use water for processing - have a lower moisture percentage than canned food and contain a lot more pure protein than cereal based dry foods. Remember, bigger does not necessarily mean better. REDBARN is a smaller, denser, more efficient meal that is better for your dog's short digestive system and results in less clean up.
How does the product keep for so long- which preservatives are used?
REDBARN uses only natural preservatives. These include Ascorbic Acid (vitamin C) and Citric Acid (Acids found naturally in citrus fruits). REDBARN does not use harmful BHA, BHT or Ethoxyquin as preservatives.
How do I switch to Redbarn?
Mix REDBARN gradually into your existing food over a three week period as follows:
week one: three-quarters old food and one-quarter REDBARN, week two: one-half old food and one-half REDBARN, week three: three-quarters REDBARN and one-quarter old food.
How do I read the “Best By” date that is on the white sticker on the roll?
The Best By date is read as MM/DD/YY and the last digit is an internal batch number
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Does your Chicken Jerky comes from China?
Our manufacturing plants, at home or abroad, are a reflection of our company
Although Redbarn chicken jerky items are manufactured in a Chinese plant, it is visited and inspected annually by the owners of Redbarn. We go to a lot of effort to assure ourselves of the quality of the product coming from this plant. Our chicken jerky is processed in a plant in China that has been inspected and approved by the F.D.A. and Redbarn has invested in testing protocol that must be met prior to the shipping of any product.
We demand accountability
Redbarn has a company policy of not buying any "offshore" ingredients or finished products thru third party brokers or trading companies. We buy only from the manufacturer thus enabling us to control the quality of the product produced.
We perform strict quality control procedures
Redbarn personnel perform an H.A.C.C.P. (Hazard Analysis and Critical Control Points*) inspection at all of our "offshore" suppliers. In addition to the supplier's quality control procedures, each lot is now analyzed by the Chinese government laboratories and sampled by the U.S. FDA upon arrival in Los Angeles.
As is the case with all incoming product, regardless of origin, it is tested internally by our Quality Control Department by performing a full microbiological inspection and samples are also submitted to an outside independent laboratory. We have been producing our chicken jerky items for over 3 years with no incidences of salmonella or melamine.
Our promise to you
We are very confident that we have procedures in place that will prevent adulterated product from reaching the market. We will continue to make every effort in our power to keep your dog safe and healthy.
For a more detailed explanation of our Quality Assurance Procedures please visit our “About Us” category on our web site.
www.redbarninc.com
*Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCP's) can be taken to reduce or eliminate the risk of the hazards being realized.
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