Before anything enters production
Raw material is the largest single source of variation in a meat product, and it arrives from outside our control. So it gets inspected before it's accepted, not after it's already been used.
- Supplier approval and documented specification per material
- Inspection against specification on receipt
- Temperature, appearance, odour and hygiene check
- Rejection and return of non-conforming material
- Batch coding and traceable storage
- Allergen and species separation during storage


