01 Traceability






Besides continuous product quality and general food safety, traceability is also the thread characterizing the production chain. Traceability enables us to guarantee the meat’s origin. By way of the label on the shop packaging the supermarket’s customers can check that this or that meat has been produced and processed by Verbist, for instance. We in turn can check which carrier has delivered the animal and who was the (last) person fatting the animal. We can even “trace back” the concentrates supplier. Every cow arriving at the slaughterhouse has its Sanitel ID card with it. This mentions a unique number per animal. During the entire meat production process this number remains the traceability basis. So we follow the animal’s "past history" from farmer to plate or from fork to fork.

The HACCP quality control system is applied in the entire slaughtering and processing chain. This means that all check points make up an integrated management system guaranteeing optimal product safety.

The slaughtering label is glued to the carcasses just after slaughtering. Once these are boned, the technical pieces of meat are put into a vacuum bag. On every technical piece a tracking label is glued. So in every production and commercialization stage one can check where the cow is coming from and who has been responsible for what during the entire production process.