Meatco secures A-rating
Meatco's recent audit has secured an A-rating from the British Retail Consortium securing the company's international status for premium cuts.
Meatco recently received an A-rating during the annual British Retail Consortium (BRC) audit of the Windhoek factory.
This audit was conducted by Deborah Wortelhock of Kiwa PAI during April. According to Meatco only six minor non-conformances were found that had to be resolved in a period of 28 days. On 31 May, Meatco officially resolved the non-conformances and should receive a certificate for a successful audit. The non-conformances were as a result of operational issues such as an open sewage pipe, an unmarked stainless steel dolav (container) used for waste disposal in the red offal section and a pest control plan that failed to be updated, to mention a few. According to Meatco, the BRC remains a difficult programme to run. However, with support given to the quality assurance department from the other departments like operations, it is managing to put requirements in place.
According to Meatco six non-conformances is a big improvement compared to last year's 11.
“If we continue on this trend, we will be able to achieve our goal of an AA-rating.”
Meatco is the biggest meat-processing and meat-marketing entity in the country.
The company's meat production is based on the pillars of no growth stimulants or hormones and the rearing of animals in a natural, free-range environment which is preferred by its clients. In accordance with the Meat Industry Act of 2002, Namibian meat is free of growth stimulants and hormones. Therefore, Meatco purchases meat from any Namibian farmer committed to these specific livestock farming practices, ensuring an end-product with a unique, tender taste full of flavour.
Furthermore, Meatco uses intensive systems (feedlots) in the production of animals where they are fed naturally produced fodder over a certain period to achieve the required slaughter weight. In addition, the animal welfare practices used guarantee high quality and healthy meat at all times. Since animals are not reared in harsh conditions or given feed with additives the meat remains in an excellent condition.
According to Meatco, due to the good hygiene processes from production right through to packaging, they can guarantee a six month shelf-life for meat because of the high standards Meatco continues to operate in. Additionally, at the abattoir stage basic requirements such as hygiene systems, quality systems, conditions under which animals are slaughtered and the temperature controls in which the meat is stored are of an exceptional standard. By adhering to these requirements, Meatco ensures that the final product is of the best quality for both local and international clients. In conclusion, Meatco certifies that the producers undergo the necessary training and education programmes on how to produce good quality animals for the markets through the Meat Board's Farm Assured Namibian Meat scheme (FANMeat).
Meatco also carries out self-life testing on its products annually.
Self-life refers to the use-by date or the length of time that a food item remains fit for consumption. This time span varies depending on the type and packaging of the product.
STAFF REPORTER
This audit was conducted by Deborah Wortelhock of Kiwa PAI during April. According to Meatco only six minor non-conformances were found that had to be resolved in a period of 28 days. On 31 May, Meatco officially resolved the non-conformances and should receive a certificate for a successful audit. The non-conformances were as a result of operational issues such as an open sewage pipe, an unmarked stainless steel dolav (container) used for waste disposal in the red offal section and a pest control plan that failed to be updated, to mention a few. According to Meatco, the BRC remains a difficult programme to run. However, with support given to the quality assurance department from the other departments like operations, it is managing to put requirements in place.
According to Meatco six non-conformances is a big improvement compared to last year's 11.
“If we continue on this trend, we will be able to achieve our goal of an AA-rating.”
Meatco is the biggest meat-processing and meat-marketing entity in the country.
The company's meat production is based on the pillars of no growth stimulants or hormones and the rearing of animals in a natural, free-range environment which is preferred by its clients. In accordance with the Meat Industry Act of 2002, Namibian meat is free of growth stimulants and hormones. Therefore, Meatco purchases meat from any Namibian farmer committed to these specific livestock farming practices, ensuring an end-product with a unique, tender taste full of flavour.
Furthermore, Meatco uses intensive systems (feedlots) in the production of animals where they are fed naturally produced fodder over a certain period to achieve the required slaughter weight. In addition, the animal welfare practices used guarantee high quality and healthy meat at all times. Since animals are not reared in harsh conditions or given feed with additives the meat remains in an excellent condition.
According to Meatco, due to the good hygiene processes from production right through to packaging, they can guarantee a six month shelf-life for meat because of the high standards Meatco continues to operate in. Additionally, at the abattoir stage basic requirements such as hygiene systems, quality systems, conditions under which animals are slaughtered and the temperature controls in which the meat is stored are of an exceptional standard. By adhering to these requirements, Meatco ensures that the final product is of the best quality for both local and international clients. In conclusion, Meatco certifies that the producers undergo the necessary training and education programmes on how to produce good quality animals for the markets through the Meat Board's Farm Assured Namibian Meat scheme (FANMeat).
Meatco also carries out self-life testing on its products annually.
Self-life refers to the use-by date or the length of time that a food item remains fit for consumption. This time span varies depending on the type and packaging of the product.
STAFF REPORTER
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