We are working to produce meat and meat products that comply with MNS, ISO 22000, HACCP and HALAL standards, as well as other applicable health and safety requirements for the sake of consumers. For the purpose of producing high quality products that meet the requirements of both domestic and foreign purchasers and consumers, we carry out veterinary, health and safety supervisions at all levels of processing, and abide by regulations by international and domestic specialized organizations and other applicable legislations. Our meat processing plant has its own veterinary office and laboratory, which perform sensibility, chemical and microbiological tests on the samples of raw materials, all kinds of products it is producing, reusable water and meat processing environment in accordance with standard methods and techniques, and provide regular supervision on the hygiene, safety and quality assurance of products being supplied to consumers. Our company implements veterinary, health and safety supervisions at all levels of processing, and obeys regulations by international and domestic specialized organizations and other applicable legislations for the purpose of producing high quality products that meet the requirements of both domestic and foreign consumers. We are conducting daily inspection on the production of meat and meat products by implementing a food safety risk management.
WHAT IS THE ISO 22000?
The 2018 ISO: 22000 sets out the requirements for a food safety management system and can be certified to it. This standard maps out what an organization needs to do to demonstrate its ability to control food safety hazards in order to ensure that the food is safe and reliable. Food safety refers to the routines in the preparation, handling and storage of food meant to prevent from foodborne illness and injuries.
Firstly approved as ISO 22000: 2005, it was renewed as ISO22000: 2018 version in 2018. The standard aims to:
- Provide regular supervision on each stage and cycle of production/processing;
- Prevent from producing hazardous products and supplying to consumers during the course of production;
- Correct any defects and prevent another mistake just in case.
WHAT IS THE HACCP? – Hazard Analysis Critical Control Point
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical and physical hazards for reducing the safety hazards in food.
HACCP focuses on identifying potential hazards, conducting monitoring and verifying safety on the basis of scientifically proven methods.
It therefore aims to prevent from any potential hazards and problems relating to the food safety. This includes:
- Monitoring on where the defect is to be identified
- Immediate actions to be taken
- Accustomization to own use or experience
- Long-term improvement in the production/processing.
- Quality improvement and better competitiveness
- Better customer satisfaction.