Ep. 223. Brittney Miller: HACCP, SQF, and Food Safety on America's First Quail Farm

Brittney Miller is President of Manchester Farms, America's first quail farm. What started over 40 years ago as a backyard hobby has grown into a nationally recognized, family-owned business that produces more than 80,000 quail weekly, raising them responsibly, without antibiotics or hormones, and shipping premium products to chefs, retailers, and home cooks across the country. Brittney's story is about more than farming: it is about stewardship, innovation, and family values. She combines her passion for sustainable agriculture with modern food safety standards. Her SQF Level 2 certified, HACCP-compliant farm sets the benchmark for quality in specialty poultry.

In this episode of Food Safety Matters, we speak with Brittney [28:27] about:

The history of Manchester Farms, America's first quail farm, and how the Miller family built a vertically integrated specialty poultry operation
How food safety considerations for quail production compare with those for more conventional poultry, including unique challenges and operational considerations
What SQF Level 2 certification and a HACCP program look like in practice within a specialty poultry production environment
How HACCP guides day-to-day operations, and how it has evolved as production expands and processes change

News and Resources

News

Researchers Propose Listeria Biofilm Colonization Hypothesis to Explain Persistence in Food Processing Plants [7:05]

Researchers Identify Plastic Food Contact Material Properties, Background Microbes that Influence Listeria Biofilm Persistence [8:52]

Research Collaboration Produces Guidance for Controlling Spore-Forming Bacteria in Plant-Based Beverage Ingredients [17:22]

FDA to Centralize Administrative Functions, Generalize Inspectors [21:00]

We Want to Hear from You!
Please send us your questions and suggestions to podcast@food-safety.com

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