At Meat Shop, we are committed to delivering the highest quality meat products. Our comprehensive quality assurance program ensures that every product meets strict food safety standards, from sourcing to delivery. We follow rigorous inspection protocols, maintain proper storage temperatures, and adhere to all health regulations to guarantee your family's safety.
All our meat comes from certified farms and suppliers that meet stringent animal welfare and quality standards. Regular audits ensure compliance.
Temperature-controlled storage and transport maintain freshness. Our facilities maintain -18°C for frozen and 0-4°C for fresh products.
Every product undergoes visual inspection for quality, color, texture, and packaging integrity before reaching our customers.
| Inspection Point | Standard Requirement | Verification |
|---|---|---|
| Temperature upon delivery | Fresh: 0-4°C / Frozen: -18°C or below |
Pass
|
| Packaging integrity | No tears, punctures, or contamination |
Pass
|
| Color and appearance | Bright red (beef), pink (pork/chicken), no discoloration |
Pass
|
| Odor check | Fresh smell, no off odors or sourness |
Pass
|
| Expiration dates verified | Minimum 3 days shelf life for fresh products |
Pass
|
| Protocol | Standard Requirement | Verification |
|---|---|---|
| Refrigerator temperature | 0-4°C maintained consistently |
Pass
|
| Freezer temperature | -18°C or below |
Pass
|
| FIFO rotation | First In, First Out system implemented |
Pass
|
| Cross-contamination prevention | Raw/cooked products separated, proper wrapping |
Pass
|
| Equipment sanitization | Cutting boards, knives cleaned after each use |
Pass
|
| Requirement | Standard Requirement | Verification |
|---|---|---|
| Hand washing compliance | Before handling, after breaks, regularly during shifts |
Pass
|
| Protective equipment | Gloves, hairnets, clean aprons worn |
Pass
|
| Food handler certification | All staff certified and up-to-date |
Pass
|
Refrigerate meat within 2 hours of purchase. Use cooler bags for transport during hot weather.
Store raw meat in sealed containers on the bottom shelf to prevent dripping onto other foods.
Use meat thermometer: Poultry 74°C, Ground meat 71°C, Whole cuts 63°C minimum core temp.
Respect use-by dates. Freeze if not using fresh cuts within 2-3 days of purchase.
HACCP Certified
Hazard Analysis Critical Control PointsFDA Standard
Food & Drug Administration ComplianceISO 22000
Food Safety Management SystemHalal Processing
Approved Slaughtering & Preparation