Certified Natural

Our infrastructure has been specially designed with the help of experts in their specific fields to maintain the integrity of the product throughout the entire process from production to consumption

A number of essential controls have been evaluated and implemented in various segments of the infrastructure to ensure food safety. This is not just limited to physical infrastructure but included staff who will maintain this infrastructure and its suitability. A strict code of conduct therefore is in place to ensure that meat is handled correctly.

Staff who handle products are constantly trained and reviewed in all food safety aspects. All staff handling meat are required to comply with the appropriate dress code. This includes the proper washing of hands, boots, coats etc. Part of our hygiene audit includes the random swabbing of hands and handling equipment. All chemicals used for cleaning are SABS (South African Bureau of Standards).

Food Industry Approved.
Staff are required to be declared free of any contagious diseases which may affect meat and are subjected to an annual medical examination by a registered medical practitioner. Due care is taken during all steps of handling of meat to ensure that no contamination or loss of quality takes place.

Preservation
The freshness and suitability for human consumption of meat products are maintained in accordance with regulatory procedures which include an unbroken cold chain, strict hygiene requirements and detection of deterioration systems. Our ultra modern cooling facilities ensure extra long shelf life of all our products.
 

Records of temperature readings, visual inspections and independent hygiene audits are maintained and form an integral part of our quality system.

All cuts are packed and supplied according to customers' specifications. No two meats are exactly alike; each one has its own characteristics and requirements. Uniform batches of any size can be delivered and in order to maintain quality, prolong freshness and enhance shelf life, the meat is vacuum packed using the Cryovac system. The skin-tight shrink finish and high oxygen barrier provides all round quality and hygiene protection whilst reducing the risk of spoilage through bacterial contamination. This also reduces juice migration.

Irrespective of the packaging method, size of order or cut of meat, one factor remains constant - quality consistency.

Storage
Our ultra modern, state-of-the-art cold rooms and freezer facilities were designed specifically for the cooling, storage and  maturing  of all our meat products.

Controlled environments are equipped with sensitive monitoring equipment and an alarm system is connected to ensure that early detection of any potential problems are dealt with speedily by trained personnel who are on 24 hour standby 365 days per year.
Hygiene audits are conduct by State Veterinary Department and SGS South Africa,  an independent company who provide inspection and monitoring services for international trade. During these audits, hygiene controls and systems are checked and swabs are taken and analysed in their laboratories.

Send mail to webmaster flippie@lawmeat.co.za with questions or comments about this web site.
Copyright © 2004 LAW Group (Pty) Ltd
Last modified: 09/26/07