Sanitation starts from the time we purchase the meat, to receipt, storage, preparation, cooking, chilling and cold meat handling and even the use of leftovers or offal. We make sure that our food preparation area is clean and well maintained. But most importantly, we make sure that food is prepared in a hygienic way to ensure against instances of food poisoning. For instance, our meat is prepared on stainless steel work benches which  are sterilized prior to kill any bacteria, the walls and floors are sealed with an antibacterial paint coating.

The benches are cleaned and sterile after every usage. The meat mincers, fillers, packers, oven, slicers, wrappers, presses and all other machinery are cleaned many times throughout the day before and and after each product run eliminating contamination between different meat types.

We  clean and sterilize our utensils after every usage. We do not want cross contamination to occur so we completely sanitize the process area before a new product run commences. Nothing has direct contact with the floor! meat tubs, ingredients, packaging and anything that is used in our manufacturing process is kept elevated from the floor. We have a sterile process room with a temperature controlled environment that is sealed off from the rest of the facility thus eliminating any outside contaminants.

Our cold processing room ensures that the meat is kept to a minimal temperature at all times while being processed. After preparation, it is stored in the cool room which operates at between 0-3 degrees Celsius. Those who are working in the facility must cover their feet, hair and hands at all times with latex gloves, rubber boots and hair nets.

Every possible effort is made to  keep a high standard of cleanliness and to produce a high quality clean and hygienic product our growing reputation relies heavily on these factors.