SELECTED & HEALTHY ANIMALS ARE  SLAUGHTERED AS PER ISLAMIC RITES - HALAL

Production Process

Production Process

• Selection of supplier according to purchase policy.
• Selection and grading of animal.
• Transportation of animal.
• Rest and fastening of animal.
• Anti-mortem Inspection.
• Killing of animal according to Islamic Shariat – HALAL.
• Bleeding - 4 to 5 minutes.
• Electric stimulation to accelerate Rigor-Mortis.
• Dressing of Carcass on the hooks.
• De-hiding.
• Horn Removal.
• Head Removal.
• Breast Splitting.
• Evisceration.
• Postmortem Inspection.
• Trimming of visible contamination if any.
• Washing of carcass.
• Anti Microbial spray with 2 ppm chlorine solution on carcass.
• Identification marking of carcass.
• Chilling of carcass at 2 to 4 centigrade for 24 hr.
• De-boning of carcass and cutting.
• Packing of fresh meat as per buyers requirement.
• Freezing in blast and/or plate freezers.
• Marking of frozen meat for Item Name, Weight, Batch No., Code No.  Production/Expiry Date, HALAL.
• Cold storage of finished product at –18C° to -20C°.
• Transportation of frozen meat in disinfected reefer trucks and exports.

Quality Control Process

• Incoming Inspection of Packing Material in Accordance to International Standards.
• Anti-Mortem Inspection of Animals by Veterinary Doctors and Duly Verified by Veterinary Officer of Government of India.
• Post Mortem Inspection of Carcass and Offal’s.
• Microbiological Examination of Portable Water, Fresh Meat and Frozen Meat.
• Bio Chemical and Organoleptical Examination of Fresh and Frozen Meat.
• Health Certificate from Government Laboratory.
• HALAL Certificate from Jamait- Ulama –E- Hind (A Designated Organization to issue  HALAL Certificate).

Our Associate's processing facilities is equipped with state of Art Technology & integrated slaughter house, It is ISO & HACCP certified.

© Copyright 2004-2005 RussoFoods.com. All Rights Reserved.  |  Best Resolution Screen 800 x 600 Pixels