FOOD SAFETY HACCP CERTIFICATION
When you are browsing through a shop or butchery’s meat selection, the information you’re typically looking for is a product’s price, the type of meat, and the ingredients in processed items. Rarely do you ask the butcher about food safety regulations or investigate the product packaging for that type of information.
Despite the low interest from consumers in food safety regulations, the safe processing, packaging, transportation, and storage of food items are extremely important. When it comes to meat products, following the right protocols is even more critical.
There are several reasons for a country to have food safety regulations, but essentially the main purpose of each protocol is to protect the consumer. Complying with food safety standards and regulations mitigates risks such as foodborne contamination from bacterial, viral, or parasitic agents that cause illness or disease.
Your safety is our priority
As an award-winning establishment, Berliner Continental Butchery & Bakery makes food safety a top priority. There are several precautions and control measures we have put in place to give you peace of mind when you make a purchase at any of our stores.
When it comes to adhering to International and South Africa’s food safety standards, Berliner has acquired the necessary certificates, such as the SGS HACCP Certificate, Intertek Food Safety Audit certificate, National Regulator NRCS Certificate, the Department of Agriculture Certificate For a Veterinary Approved Meat Establishment, and the Johannesburg Health Certificate of Acceptability of Food Premises. Seeing that we pride ourselves on only providing the highest quality meat that is minimally processed, Berliner also uses high pressure processing (HPP) and post-packaging pasteurisation.
High pressure processing
High pressure processing is an innovative food preservation technique that involves subjecting food products to elevated levels of hydrostatic pressure. This process extends the shelf life of meat products to +40 days unopened and refrigerated while retaining freshness, flavour, and nutritional value.
By applying high pressure, harmful pathogens like bacteria and viruses are effectively destroyed, ensuring the safety of the meat without the need for high heat or chemical additives. With this process, we guarantee a much healthier meat product compared to a heat- or chemically-preserved meat product that you will find with other brands.
Post-packaging pasteurisation
Post-packaging pasteurisation is a process that Berliner employs to kill any bacteria or virus that might have survived the production process or that could have been introduced post-process, thus extending the shelf life of a meat product to +30 days unopened and refrigerated. Sufficient heat is used to achieve the pasteurisation process, rendering the food product commercially sterile but still aesthetically and organoleptically pleasing.
GHPs and GMPs
Over and above adhering to industry food safety standards and applying cutting-edge meat processing technology, Berliner has also implemented its own good hygiene practices (GHPs), good manufacturing practices (GMPs) and food safety measures.
Our staff are well trained and continually upskilled in areas such as butchering, meat handling, processing, and packaging. When it comes to our stores, the physical premises and equipment are thoroughly cleaned and sanitised daily. Due to the various hygiene, safety, and sanitation practices, you can rest assured when you purchase one of Berliner Butchery’s high quality meat products.
Berliner welcomes any feedback regarding our products and service. For more information, view our food safety certifications here:
