Compliance to the highest internationally acceptable food
safety standards guarantees a high level of food safety for "Certified Natural"
branded products.
(see certification)
Food Safety
To ensure the safety and integrity of the product, every segment of the carcass,
(including processed products), is fully traceable and marked with unique
security seals which enable traceability to the exact origin of each and every
carcass right back to the farm where animals are being reared under very
strictly controlled conditions. Considerable attention to detail and monitoring
of the controlled environment ensure that the animals in the project have never
received any undesirable substances nor have they been exposed to any life
threatening diseases.
Diseases
The most important food safety aspects and life threatening diseases that are
monitored and de-risked by the system are as follows:
Contact Transmitted Diseases - Anthrax, bovine tuberculosis and brucellosis are
transmittable to man by consumption of infected meat by way of their microbes.
All animals are sourced only from clean herds which are tested on a regular
basis. Carcasses are checked in the abattoir by suitably qualified inspectors
for traces of diseases in accordance with health regulations. A strict
preventative vaccination program, which is applied and closely monitored, adds
further protection.
Other Diseases - BSE, botulism etc. are caused by animals
being fed by-products such as poultry litter or carcass and bone-meal in their
diet. It is common practice in countries around the world, including our own
country, to feed these cheap sources of protein to animals. Although these are
relatively safe where proper sterilisation methods are employed, the accidental
breakdown of these control mechanisms has led to problems such as BSE and
Botulism outbreaks. In our production systems nothing is left to chance and the
most effective way of ensuring that meat cannot be infected by these diseases is
to place a total ban on the use of any animal by-products.
Hygiene - Veterinary and public health inspections required by law are applied
at all `Natural’ abattoirs. In addition to these, the implementation of HACCP
(Hazard Analysis of Critical Control Points) is recommended for abattoirs and
distributors handling the product. HACCP is an internationally accepted hygiene
system of preventing microbiological, chemical and physical contamination during
food handling. Rather than just a mere end-product testing, HACCP is a quality
assurance process designed to provide increased control during critical stages
of food production and improved efficiency and food safety.
Residues
Heavy Metals - Samples are taken on a regular basis to ensure that the meat is
free from the dangers of heavy metals as high residue levels could be toxic.
Whilst the law affords some protection, the strict monitoring program which
includes urine sampling , feed sampling, pastures and
water assessment and end product testing to levels much lower than those
required by law, ensures that the dangers to public health associated with heavy
metals are minimised.
Pesticides - Organochlorines and other persistent chemicals which if used could
result in accumulation in the tissues of animals ingesting feed treated with
such chemicals. Strict controls are in place to ensure that such contamination
is adequately prevented.
Hormones and Growth Stimulants - Notwithstanding the effect that the use of
hormones and growth stimulants may have on the quality and shelf life of the
meat, the indiscriminate use of these where over-dosage or incorrect withdrawal
periods are not properly controlled could lead to residues of these substances
being found in the meat.
The use of hormones and growth stimulants in our production systems is totally
banned and strict controls, including testing of samples, ensure compliance with
this policy.
Antibiotics - Where animals are not fattened under natural conditions the
systematic inclusion of antibiotics in the diet to control rumen disorders or to
promote growth is common practice. Incorrect dosage or withdrawal periods as
required by law, could lead to meat containing residues of such substances. This
is of particular concern and importance to customers. In the production of
‘natural’ products, antibiotics are not allowed to be given systematically.
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