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WE TAKE FOOD SAFETY AND
QUALITY CONTROL SERIOUSLY

Our Factory

Our FSSC 22000 accreditation, which is internationally recognised, ensures that our standards are maintained to the highest level. A deep clean and sanitising process of all equipment and surfaces is conducted daily before each production shift. Micro testing is undertaken on a scheduled basis to ensure all areas are properly cleaned and sanitised. Our staff is stringently trained in all matters of personal hygiene and are always appropriately attired for the functions they perform. To optimise the cold chain requirement, our facility is built with iso-panelled walls making them easy to clean as well as providing insulation for the cold chain process.

Our Process

Processing stations and equipment are set up to best perform the functions that are required to obtain the tenderness and flavour that our signature taste requires. All raw materials used in our production process are sourced from companies that have the same exacting standards that we do. Each box has a label with the batch number and production date of the product for easy reference and traceability. We follow the same cold chain practises for the distribution for chilled and frozen products to guarantee that our products get to the customer in the same condition it left our factory.
We follow best in class techniques when it comes to food processing and yields are closely monitored to provide uniformity in cut, and consistency. Individual units and boxes are labelled with batch numbers and production dates to ensure full traceability of our meat products from supplier to point-of-sale.
We follow best in class techniques when it comes to food processing and yields are closely monitored to provide uniformity in cut, and consistency. Individual units and boxes are labelled with batch numbers and production dates to ensure full traceability of our meat products from supplier to point-of-sale.
We follow best in class techniques when it comes to food processing and yields are closely monitored to provide uniformity in cut, and consistency. Individual units and boxes are labelled with batch numbers and production dates to ensure full traceability of our meat products from supplier to point-of-sale.
We follow best in class techniques when it comes to food processing and yields are closely monitored to provide uniformity in cut, and consistency. Individual units and boxes are labelled with batch numbers and production dates to ensure full traceability of our meat products from supplier to point-of-sale.
We follow best in class techniques when it comes to food processing and yields are closely monitored to provide uniformity in cut, and consistency. Individual units and boxes are labelled with batch numbers and production dates to ensure full traceability of our meat products from supplier to point-of-sale.
We follow best in class techniques when it comes to food processing and yields are closely monitored to provide uniformity in cut, and consistency. Individual units and boxes are labelled with batch numbers and production dates to ensure full traceability of our meat products from supplier to point-of-sale.
We follow best in class techniques when it comes to food processing and yields are closely monitored to provide uniformity in cut, and consistency. Individual units and boxes are labelled with batch numbers and production dates to ensure full traceability of our meat products from supplier to point-of-sale.
We follow best in class techniques when it comes to food processing and yields are closely monitored to provide uniformity in cut, and consistency. Individual units and boxes are labelled with batch numbers and production dates to ensure full traceability of our meat products from supplier to point-of-sale.
We follow best in class techniques when it comes to food processing and yields are closely monitored to provide uniformity in cut, and consistency. Individual units and boxes are labelled with batch numbers and production dates to ensure full traceability of our meat products from supplier to point-of-sale.
We follow best in class techniques when it comes to food processing and yields are closely monitored to provide uniformity in cut, and consistency. Individual units and boxes are labelled with batch numbers and production dates to ensure full traceability of our meat products from supplier to point-of-sale.
We follow best in class techniques when it comes to food processing and yields are closely monitored to provide uniformity in cut, and consistency. Individual units and boxes are labelled with batch numbers and production dates to ensure full traceability of our meat products from supplier to point-of-sale.
We follow best in class techniques when it comes to food processing and yields are closely monitored to provide uniformity in cut, and consistency. Individual units and boxes are labelled with batch numbers and production dates to ensure full traceability of our meat products from supplier to point-of-sale.
We uphold a robust food safety culture which includes comprehensive employee training programs, deep cleaning before the start of each shift on both equipment and surfaces and strict temperature control throughout each recipe process step.
We uphold a robust food safety culture which includes comprehensive employee training programs, deep cleaning before the start of each shift on both equipment and surfaces and strict temperature control throughout each recipe process step.
We uphold a robust food safety culture which includes comprehensive employee training programs, deep cleaning before the start of each shift on both equipment and surfaces and strict temperature control throughout each recipe process step.
We uphold a robust food safety culture which includes comprehensive employee training programs, deep cleaning before the start of each shift on both equipment and surfaces and strict temperature control throughout each recipe process step.