At Perdue Farms, your health and well-being are our top concerns. In the past few days, we’ve experienced heavier than normal call volume as customers reach out with concerns about sourcing of our products and quality control measures we’ve put in place to guarantee the freshness and safety of the foods we ship. We want you to know that we hear you, we thank you for reaching out and we want to reassure you in every way possible that we’re putting your health, safety and well-being first.
In light of concerns over Coronavirus (COVID-19), we’d like to share the following:
COVID-19 is Not Considered a Food-Borne Pathogen
Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.
Perdue Farms Takes Food Safety Protocols Seriously
We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.
All of our animals are born/hatched, raised, harvested and processed in the U.S. As with most large businesses, we source some (non-food) elements of our supply chain from countries outside the U.S. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces.
Thank you for being a loyal Perdue Farms customer. Please reach out to our 麻豆文旦柚:Consumer Relations team, should you have any additional questions or concerns.
PREP TIME: 10min COOK TIME: 20min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 14g||22%|
|Saturated Fat 2g||10%|
|Total Carbs 24g||8%|
|Dietary Fiber 9g||36%|
|Vitamin A 2%|
|Vitamin C 80%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
2 lemons, zested and juiced, divided
1 tsp. dried thyme
1/2 tsp. salt, divided
1/8 tsp. black pepper
4 (6-inch) whole wheat tortillas
1 cup shredded romaine
1 red apple, sliced into matchsticks
1/2 cup shredded cheddar
4 slices bacon, cooked and crumbled
In a medium saucepan, combine the chicken strips, juice and zest of 1 lemon, dried thyme, ¼ teaspoon salt and black pepper. Cover with cold water. Bring to a boil, lower the heat and simmer the chicken for 10 minutes. The chicken is done when a meat thermometer inserted in the center reaches 170°F. Let the chicken cool in the broth until ready to use it.
Place the avocados on a cutting board. With a long knife, slice into each avocado through the stem end until you reach the pit. Spin the avocado around the knife until you slice all the way around the pit. Twist and rotate the two halves apart. Use a spoon to scoop out the seed. Make another slice lengthwise down the pit half of the avocado, making it easier to remove the pit. Hold the pit half in a folded kitchen towel. Sharply tap the pit with the heel of the knife and then twist to remove the pit. Whack the pit on the side of a bowl to remove the pit from the knife. Scoop the avocado flesh into a bowl and mash with the juice and zest of the remaining lemon and the remaining ¼ teaspoon of salt.
Smear the mashed avocado over the tortillas. Top with the cooked chicken strips and then add your choice of toppings….shredded romaine, apple matchsticks shredded cheddar cheese and bacon crumbles.
Roll the wraps up tightly and then cut them in half. If you’re sending your wrap in a lunch bag, wrap the whole wrap in plastic wrap first and then cut it in half. Wrap both halves in foil. Pack with a pickle and a bag of chips!
Chicken Avocado Tortilla ToastAdd Your Comment