Food Safety and Traceability

This is an essential focus for Flesk Meats. Our processing and packing procedures are second to none. Processed & stored to the highest E.U. hygiene standards, all products can be customised to meet unique customer requirements.

Labelling

Our labelling system incorporates all production, batch, best- before and plant of origin information. All products are packaged using a cryovac system, to ensure optimum shelf life on all products.

Food Refrigeration and Transport

Our refrigerated and temperature controlled fleet ensures freshness and quality. Each vehicle is individually monitored by a seperate temperature probe which is downloaded daily. We can therefore provide temperature records for the individual vehicle which delivers your products.

Our meats are tested by independent statutory bodies

HACCP

Since 1998, it has been a legal requirement for all meat suppliers to have a food safety management system based on the principles of HACCP (European Communities Hygiene of Foodstuffs Regulations, 2000 (S.I. No. 165 of 2000). Every proprietor has a legal obligation to understand what the 'Hygiene of Foodstuff' regulations demand and be able to explain how it has been applied in the business.

Hazard Analysis and Critical Control Point (HACCP) is a systematic
approach to identifying and controlling hazards such as:

• Biological (e,g. Listeria, Salmonella etc.),
• Chemical (e.g. detergent)
• Physical (e.g. metal or glass contamination)

Flesk Meats is fully compliant with all HACCP guidelines.

Flesk Meat complies fully with HACCP guidelines

Flesk Meats only use independent, accredited labratories for all our microbiological testing.

Laboratory Testing

Flesk Meats sends weekly samples for microbiological testing to ensure that all products you receive are free of:

• TVC
• Entercocci
• E. Coli
• Listeria Mono
• Salmonella

Our water quality is regularly tested to ensure it maintains the very highest standards.