Quality
TRACEABILITY
The suppliers already group the hindquarters in respect of uniform traceability. In this way batches arrive in good order. At arrival batches receive a unique number and all the relevant details that the production require are connected to this number. During the production chain the end product will obtain the following information:
- Production date
- Best before use date (DLC) + condition temperature
- Batch number
- Country of birth
- Country of breeding
- Country of killing + EC number of slaughterhouse
- Country of deboning + EC number of deboning plant
This information will also be mentioned on the packing (carton/crate) of the meat and thus connected to a unique carton/crate number. These unique numbers are scanned and logged before they are shipped. In this way we know which number is sent to which destination.
On the basis of these batch numbers traceability can be made afterwards where the location or destination of the production concerned is. In this way a sudden product recall can be carried out immediately.
QUALITYCARE
HACCP
End 1998 Goedegebuur has implemented the HACCP-quality-assurance system with succes.
With this system, all possible risks which can occur during the production process and which can have an influence on the public health can be located and are documented in a HACCP manual.
Instructions which must avoid that such problems occur are documented as well.
Internal audits are made regularly to control this system on the correctness.
Furthermore, the system is controlled structurally by the VWA & RVV (National Food Agency and Veterinarian Inspection Service) and by the SGS (Société Générale de Surveillance), an authorised body for the certification of quality-assurance systems.
ENTRY CONTROL
Goedegebuur buy their hindquarters at EC certified slaughterhouses in Germany, Holland and Austria which are chosen with the utmost care on a basis of strict purchase requirements.
On arrival of the hindquarters each lot will be controlled on:
- Commercial documents and origin
- Hygiene and temperature of the truck
- Temperature, correctness and PH-value of the hindquarters
Beside these controls classification take place and tests are carried out to determine the bacteriological condition.
PRODUCTIONCONTROL
HYGIENE
To guard the hygiene, daily control is carried out on the internal temperature. Further bacteriological conditions of all rooms, machinery and material is tested in our own laboratory. Thanks to these controls one is secured of the best environmental circumstances, so the temperature and the bacteriological condition of the raw material and finished products are perfect to guarantee a long shelf life.
PRODUCT
During the production process each employee is responsible for his own produced cut. A special trained quality controller supervise that the product specifications is carried out for the full 100% before the finished product is packed.
CONTROLE ENDPRODUCT
The end product is continuously controlled for:
- Vacuum bags (leaks)
- Shelf life
- Labelling
- Temperature
CLEANING
Production rooms and machinery are cleaned daily by an external company which is specialized for this job. Before the production starts, a bacteriological and visual inspection takes place to control the cleaning so deviations can be corrected immediately.
PERSONAL HYGIENE
The standard Goedegebuur clothing to enter the production rooms are a clean overall, trousers and coat, production shoes, hair cap, and safety helmet. All our production employees use sterile gloves, sleeve protectors and aprons.
During their traineeship new employees will get the maximum explanation about personal hygiene for the benefit of the work in the food industry.
Furthermore the employees get instructions to optimise the personal hygiene constantly.
Beside personal hygiene the cleaning of the material and the working space is very important. According to a standard procedure the tabletops are turned and the cutting material is cleaned and disinfected 4 times a day.