All deboning areas are operated at +12°C temperature and environment air is periodically controlled in physical and microbiological aspects.
- RED MEAT DEBONNING LINE
Incoming meats are accepted according to certain conditions and they are treated to remove rough tissues like bones, nerves and cartilage. Meats are classified according to the level of fat and sent to the relevant production unit together with the traceability number given by the Quality Assurance Unit. Knives, machetes, steel gloves, gowns and similar equipment are coded with colours and numbered in order to prevent cross-contamination.
- WHITE MEAT DEBONNING UNIT
Chicken and turkey meats are accepted based on input control conditions and processed in deboning section according to aim of use. They are sent to related production unit with the monitoring number given by Quality Assurance Unit.