Can the people eat meat with confidence?
Is the food safety "gate" closed tightly?
Together with Haiwan Town, Fengxian District
Shanghai Aisen Meat Food Co., Ltd.
Witness the qualified "second senior brother"
from entering the site, slaughtering, quarantine,
inspection, stamping, segmentation, etc.
standardizes the entire process of "arriving" the dining table ↓
Enter the site for testing
can only enter the factory
Before entering the site, the on-site official veterinary and enterprise inspectors must check the quarantine certificate of the pig herd, conduct clinical health examinations and clenbuterol random inspections on the pig herd, and check whether the ear tags are fully worn and whether the body temperature is normal. Only when you pass the test can you enter the factory.
Before slaughtering, live pigs are inspected before slaughtering, and synchronous quarantine is implemented during slaughtering. Finally, the production company also needs to conduct post-slaughter inspection of the quality of meat, mainly to check the quality of meat, and only qualified meat can flow into the market.
slaughter
The entire process takes 50 minutes
Eisen is a garden-style slaughtering processing plant with a slaughtering capacity of 700,000 heads. It adheres to the 24-hour 0-4°C cooling and acid discharge process, and has the Dutch MPS imported slaughtering assembly line and the Korean Haocock segmentation assembly line. Through "humanitarianism", it takes 6-7 minutes to cause pigs to faint, assassinate and bleed, and scald hair through steam. The naked white pigs appeared, and the pigs came out were very clean.
The pigs slaughtered by
will be cleaned through the conveyor belt, hair beaten, hair burning, artificial shaving, three cleanings, internal organ removal, machine splitting, and four cleanings. The whole process is cleaned with water to achieve a cooling effect. The entire process only takes about 50 minutes. The slaughtered meat is cooled and discharged, and then enters the division or strip workshop until it is transferred to the delivery channel.
During the entire slaughtering and processing process, quality inspections of live pigs from pre-inspection, slaughtering, segmentation, packaging, refrigeration to cold chain transportation are carried out, and the cold chain time and temperature of the cooled meat are strictly implemented, as well as the international certification requirements control system for ISO9001 ( quality management system ) and FSSC22000 ( food safety management system ) are required to be slaughtered, bleeding, crevicted, pre-cooled, etc., and the construction of workers and managers in various positions in all production processes is carried out.
Inspection
Qualified pork stamped with "knurled seal"
During the slaughtering process, the official veterinarians and enterprise inspectors will also conduct synchronous inspection and quarantine of the pig herd. The body surface, head, internal organs, etc. of the pig herd are inspected for epidemics and meat quality.
The quarantine put a blue knurled seal on the pork with "Motion Inspection Completed". The knurled seal carries the date of quarantine of pork and the number representing the specific slaughterhouse. At the same time, it is also necessary to issue " animal quarantine certificate ", and the quarantine department must also record the slaughter quarantine inspection results.
traceability
Technologically innovative food safety
Now through an information management system, every batch of pigs is traced back to the right place. Implement product quality traceability and give food safety connotations to scientific and technological innovation. Each pig has a code, and when the pork products are shipped, there is also a meat quality quarantine certificate and animal quarantine certificate. On the basis of implementing the "standardized production and full process control" of the industrial chain,
has established a full process recording system for information such as slaughtering, processing, storage, transportation and distribution, sales and services, forming a bottom-up, agile and reliable information network, realizing the controllability and control of brand market development, marketing services, and production processes.
Dining table
Citizens buy meat when buying "safe meat"
Through the complete cold chain logistics system, the fresh quality of meat continues. Pork is transported by a special refrigerated truck, and it is suspended and does not land on the ground to prevent pork from spoiling, contaminating and mixing during transportation. In order to avoid secondary pollution, Aisen pioneered the pork sales form and implemented the "dressing" of white meat to ensure the safety and hygiene of meat during transportation. Nowadays, the rise of e-commerce has put forward higher requirements for the transportation of meat.
brand chain store is clean and the store is equipped with fly-killing facilities, ultraviolet disinfection lights and refrigeration equipment. The clerk said: "Our processing tables and knives are made of materials that meet the food hygiene standard , and are cleaned and disinfected in a timely manner. Before taking up the job, you need to go through health inspections and technical and business quality training, and dress uniformly, wear masks, hats, etc.."
From the farm to the dining table, every step is inseparable from the safety of the people's "tongue". Only by "tightening the strings" can the people "relax their hearts."
