Technical

Introduction

The independant technical team is a fully dedicated and trained team who work closely with production staff to ensure that all products are processed to the highest standard.

The technical department is committed to innovation, and developing the parameters of food safety within a QA environment.

• EFSIS Higher Level Accredited (BRC)
• CLAS Accredited Microbiological Laboratory
• Animal Welfare Officers (Bristol University Trained)
• ABM Approved

Across the sites, the requirement to deliver consistently safe food is paramount.

A modern HACCP programme and trained multi-skilled staff are key to delivering this objective. Following detailed procedures, from livestock procurement to processing of the carcasses and chill chain controls are all critical to the operation.

Daily monitoring and internal activity ensures that these controls are met.

The barrier of food safety is further extended by external auditing against customer and industry standards for GMP and animal welfare, in addition to frequent customer audits.

The sites all operate with co-located abattoirs and throughout the normal processing programmes, the Meat Hygiene Service are on site to independently monitor the processing standards and compliance with relevant legislation.

This is scored each month under the Hygiene Assessment, with all sites consistently achieving some of the best scores within the country.

FOOD SAFETY

The barrier of food safety is further extended by external auditing against customer and industry standards for GMP and animal welfare, in addition to frequent customer audits.

The sites all operate with co-located abattoirs and throughout the normal processing programmes, the Meat Hygiene Service are on site to independently monitor the processing standards and compliance with relevant legislation.

This is scored each month under the Hygiene Assessment, with all sites consistently achieving some of the best.

PRODUCT SAFETY

Innovation has delivered the Emerge technology to our beef processing. The application of the scanning system, a European first, provides non-intrusive real time data of product hygiene.

The technology uses faecal or ingesta contamination (non visual) as a marker organism. It displays non-visual contamination and allows its removal with re-scanning to confirm its reduction.

Whilst not the miracle cure for food safety, it produces real time verification of the HACCP and Product standards. It is an exceptional tool and produces benefits within a fast environment.

MEAT QUALITY

Across the sites the drive to deliver consistent meat eating quality is vital to ensure customer satisfaction and repeated purchasing.

As the result of independent trialling and verification all beef and lamb processed on site undergoes High Voltage Electrical Stimulation (HVES) prior to chilling.

The process

A voltage of 800 - 1100 volts passes through the carcase for a period of 90 seconds utilising the carcasses energy store and relaxes the muscles. This is verified by the rapid drop in pH. This reduces the need for long maturation periods of meat and ensures a consistent eating quality.