Just A Few Or Our Facilities Strict Adherence To Quality Standards And Guidelines.
United States:
1. USDA Regulations:
Comply with the Federal Meat Inspection Act (FMIA) and associated regulations.
Follow guidelines outlined in the Code of Federal Regulations (CFR) Title 9.
2. Facility Design and Construction: Design and construct your facility according to USDA guidelines, including sanitation and processing area requirements.
Develop and implement a Hazard Analysis and Critical Control Points (HACCP) plan.
3. Equipment Approval: Use equipment that meets USDA standards for safety and sanitation.
Ensure that all equipment is approved by the USDA.
4. Personnel Training: Train staff in proper food handling, safety, and hygiene.
Designate a qualified individual to oversee and implement the HACCP plan.
5. Application and Inspection: Submit an application for inspection to the USDA Food Safety and Inspection Service (FSIS).
Undergo pre-operational inspection by USDA inspectors. Obtain necessary permits and licenses from local health authorities.
6. Labeling and Packaging: Comply with USDA labeling requirements for meat products. Ensure packaging materials meet safety standards and are approved.
7. Record Keeping: Maintain thorough records of production, processing, and distribution. Keep records of HACCP plans, testing, and sanitation procedures.
8. Traceability: Implement a traceability system to track the source of raw materials and destination of finished products.
9. Compliance with Other Regulations: Adhere to additional regulations such as environmental standards and labor laws.
10. Ongoing Compliance:
– Be prepared for regular inspections by USDA officials.
– Stay informed about updates and changes in regulations.
Canada:
1. Canadian Food Inspection Agency (CFIA): Comply with regulations set by the Canadian Food Inspection Agency (CFIA). Familiarize yourself with the Safe Food for Canadians Regulations.
2. Facility Design and Construction: Design and construct your facility according to CFIA guidelines. Develop and implement a Preventive Control Plan (PCP).
3. Equipment Approval: Use equipment that meets CFIA standards for safety and sanitation.
4. Personnel Training: Train staff in proper food handling, safety, and hygiene. Designate a qualified individual to oversee and implement the PCP.
5. Application and Inspection: Submit an application to the CFIA for registration and inspection. Undergo inspections by CFIA officials.
6. Labeling and Packaging: Comply with CFIA labeling requirements for meat products. Ensure packaging materials meet safety standards and are approved.
7. Record Keeping: Maintain comprehensive records of production, processing, and distribution. Keep records of PCP implementation, testing, and sanitation procedures.
8. Traceability: Implement a traceability system to track the source of raw materials and destination of finished products.
9. Compliance with Other Regulations: Adhere to additional regulations such as environmental standards and labor laws.
10. Ongoing Compliance:
– Be prepared for regular inspections by CFIA officials.
– Stay informed about updates and changes in regulations.
Our meats are famous for distinctive taste
Infused with Mediterranean spices that enrich the meat, making it truly unforgettable. Consuming halal beef offers several advantages: it adheres to Islamic dietary laws, ensuring humane treatment and slaughter of the animal. The strict guidelines for halal meat production mean the beef is free from certain additives and hormones, resulting in a cleaner and more natural product. Additionally, many believe that the specific method of halal slaughter leads to better meat quality, enhancing the overall flavor and texture of the donair.
