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1. Pressurised work rooms with specially
designed filter systems for input and extract air. |
 |
| 2. Extensive use of blast chilling for cooked
product. |
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| 3. Air conditioned cutting/preparation rooms. |
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| 4. Extensive additional dedicated
refrigeration. |
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| 5. The extensive use of stainless steel for
drains, manholes, gulleys, pipework, walls, flooring, ductwork, canopies waste handling
and refrigeration as well as the more obvious uses such as hand wash stations and table
work. |
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| 6. The complete use of colour coding for work
areas, utensils, cleaning equipment, product handling equipment, staff clothing etc. to
ensure the complete segregation of raw and cooked areas. |
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| 7. Seamless colour coded resin floors
throughout and polypropylene cladding to selected walls and ceilings. |
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| 8. New specially segregated and refrigerated
delivery vehicles. |
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| 9. The installation at both shops of
sophisticated computer controlled product weighing/labelling and cash handling systems,
all linked by modems. |
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| 10. The capability to deal directly with some
of our major customers directly using E.D.I. (Electronic Data Interchange) as well as
buying from electronic livestock auctions. |
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| 11. Sophisticated, state of the art metal
detection with a machine specially designed and built in stainless steel. |
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| 12. The installation of a computer based
H.A.C.C.P. system, one of the first such systems in the country, that will eventually take
over and expand our already comprehensive paper based system. |
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| 13. Samples of our products are sent for
microbial analysis, on average once every 2/3 weeks, to our contracted pathology lab. |
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