Goods receiving department

Quality management is applied even before our production doors open.

Our long-service employee, “master butcher” Alexander, is an early riser. He and his team are prepared to examine the incoming meat for the day’s production at 4am.

The incoming raw materials receive a thorough inspection at the threshold of our factory.

The employees conscientiously check the colour and outer appearance of the meat. In addition, the batch temperature is tested and spot-checks on the pH-value are carried out.

To ensure documentation and traceability is maintained, all values are recorded in accordance with the HACCP-concept guidelines of the company.

An additional quality control, which must be fulfilled before the goods can reach the production line, is the deliverer’s hygiene standard. The in- and exterior of each delivery-vehicle is checked for cleanliness as well as ensuring that drivers wear flawless hygienic clothing.

Last but not least, our delivery inspection team constantly take meat samples for microbiological testing. The samples are checked for various quality indicators via a quick test in both our own and independent external laboratories.

Only when the delivery has fulfilled the above mentioned requirements and the proof result “faultless” is achieved, is the incoming meat cleared and receives its individual incoming-goods batch number.

This number allows us a thorough trace of all ingredients used in any of our finished products.

Marked with the batch number, the meat is unloaded, weighed and processed further under a constant maintenance of the so-called cooling chain.

The production run can now begin.