Raw ingredient acceptance
The production process begins with the raw ingredient reception ramps. According to HACCP requirements, the ramps have been divided into separate sections for red, white and frozen meat. Frozen meat is transferred to one of the three freezer chambers, whose aggregate capacity amounts to ca. 1000 T. Daily fresh raw ingredient supplies are inspected at the meat parameter testing station using a specialized device which enables precise raw ingredient classifi-cation. After organoleptic inspection and physico-chemical testing in our specialized laboratory, the direction and method of further processing is determined.