WELCOME TO VOLK ENTERPRISES!
Global Leader in Food Safety
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Volk offers a variety of products and services to food processors worldwide. All of the products available to processors have been designed to add value by increasing production efficiency, addressing food safety, and improving overall package and product appearance.
Volk has partnerships with grocers and butchers nationwide to provide added value temperature indicating and flavor identification devices. By including Volk's products in their packaging, retailers are both increasing product satisfaction as well as showing customer appreciation.
Volk is committed to providing reliable and convenient temperature indicating devices for consumers that work on a variety of meats including poultry, beef, pork and even fish items. With Volk’s products, meat is cooked to perfection every time.
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As the pioneer in manufacturing temperature indicating and poultry trussing devices for over 50 years, Volk Enterprises has earned its unparalleled reputation as being leaders in the industry. This family-owned business has a rich history of continually working to make food preparation safer and more convenient.
Tony J. Volk's career in the poultry industry began just after World War II, when millions of young service men and women were returning home to start families, careers, and to begin their quest for the “American Dream.” At this time, he joined Washington Creameries, a turkey processing facility in Salem, Oregon, and eventually worked his way up to the position of plant superintendent.
See our latest PRINT ADS as featured in the following food trade publications
- The Shelby Report
On TV, watch the Food Network's Unwrapped episode that featured Volk Enterprises and our famous Pop Up® Disposable Cooking Thermometers.
For editorial inquiries about Volk Enterprises, product samples, or interviews, contact us.
Food safety is critically important for everyone. The key to making food safe is temperature, not time. A host of food borne illnesses can occur from simply using improper cooking techniques and undercooking. One of the surest ways to ensure that meats and proteins is safe is to make sure that it is cooked properly—by using a Pop Up® Disposable Cooking Thermometer and Cook'd Right™ Sensor.
Keep it Clean:
- Frequent hand washing is the best way to avoid cross-contamination.
- Keep countertops, cuttings boards, knives, bowls and other utensils clean and dry when not in use.
- Whether it's wood, acrylic, plastic, stone or other material, never use the same cutting board used to cut up raw meat to chop vegetables, fruit, cooked meats or breads. Thoroughly clean cutting board after each use with soap and water.
- Never place cooked meats on a platter or dish that has had raw food on it until it has been thoroughly cleaned with soap and water.
- Don't taste from the same spoon used to stir the pot. And, don't re-dip a used spoon to resample. Just spoon a sample into a small bowl or saucer and taste from that.
Keep it Cold (below 40°F):
- Store foods in the refrigerator until ready to either cook or serve.
- When traveling, pack coolers with ice or frozen cold packs. Clean milk jugs filled with water, or individual water bottles make good ice packs when frozen.
Some foods contain a Pop Up® Disposable Cooking Thermometer inserted at the processing plant, which are the ideal way to properly gage doneness. If a Pop Up® is not available, use an instant-read thermometer to assure your product is cooked to a food safe temperature.
For specific food temperature guidelines for determining proper doneness visit: www.fsis.usda.gov or contact the Meat and Poultry Hotline, U.S. Department of Agriculture: 800-535-4555.
More food safety information is also available on the Center For Food Safety and Applied Nutrition website or contact The U.S. Food and Drug Administration Food Information Hotline: 888-SAFE-FOOD.
Thawing a Turkey:
- Don't put (any) frozen foods on the counter to thaw, and never thaw a turkey in the garage, in the trunk of a car, or on the back porch.
- Refrigerator thawing of a turkey takes approximately 24 hours for every 4 to 5 pounds of turkey in a 40° F refrigerator.
- Turkeys can also be thawed by leaving original wrapping intact and submerging in COLD water for approximately 30 minutes per pound, changing the water every 30 minutes.
Cooking a Turkey:
The key to preparing a properly cooked and delicious turkey is cooking it to minimum temperature and waiting for the Pop Up® to pop. No need to wiggle the leg or slice into it to ensure that it is cooked to perfection. When you buy a turkey with a Pop Up already inserted, simply prepare as directed and cook until the Pop Up deploys—each Pop Up is calibrated to “pop up” at the proper doneness temperature (180ºF). Extensive testing and research has been put behind the technology that ensures the Pop Up is accurate and reliable. It is safe to baste as desired and even use when deep frying turkeys.
Turkey Leftovers, Storage and Reheating
- Foods can stay out for serving and eating about two hours. After that time, place leftovers in shallow bowls, cover and refrigerate or freeze.
- Reheat leftovers to 165° F. at the thickest part: Use a thermometer to check.
- Leftovers can be kept in the refrigerator 2-3 days: Freeze if longer storage is required.
For a variety of delicious recipes click here.