Hazard analysis and critical control points, or HACCP, is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. Wikipedia

Hygiene Equipment in the Meat Industry

Welcome to the world of meat, abattoirs and butchery!

As most people know, proper hygiene is essential in any food manufacturing industry and all good meat-processing businesses will adhere to a strict system of standards when it comes to looking after their equipment.

But what are the specific details in terms of maintaining hygienic conditions? Take a look at our collection of abattoir and meat hygiene equipment for keeping operations running smoothly without compromising on safety or quality. Our products ensure efficient processing from start to finish with appropriate levels of sanitation throughout. The patented Kentmaster Vac San Carcass Sanitation system helps remove all visible and invisible contamination including nasty pathogens.

What is the importance of hygiene in meat production

Hygiene is a critical factor in the production of safe, healthy and nutritious meat. Without proper hygiene measures during slaughter, there is the potential for food safety hazards like contamination from bacteria, parasites or viruses to enter the meat supply chain and ultimately make their way onto consumers’ tables.

Along with this, hygiene controls in processing also play a major role in reducing spoilage of materials and optimising yields so that companies can maximise their resources and save costs.

Showing all 21 results