Butcher

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    • Checking of hygiene and sanitary conditions.
    • Verification of the maturing period of the meat.
    • Registering of the stock of the establishment.
    • Verification that the zone of the linear (metres, place), of the meat specified for the product is correctly indicated.
    • Verification that the trays used, logos, legend and contra labels are those stipulated in the agreement and assigned to the corresponding control.
    • Checks are made that within the lineal of the veal, the chosen zone for the sale of meat from the Protected Geographic Indication is differentiated from the rest of the lineal.
    • Also, a sample is collected from the muscle in order to analyse the DNA.
    • Verification that all elements of the IGP publicity are correctly attached.

    The Regulatory Council collects samples of meat in the slaughterhouse at the time of slaughter. Later, during the inspection visits at the point of sale, new samples are taken of the meat and these are compared with those collected in the slaughterhouse through the DNA analysis of the samples. In this way, they can verify whether the two samples come from the same calf and thus respecting the principle of traceability through the entire production chain.

  • Inspection visits in the points of sale are carried out without warning, randomly and at a minimum rate of six times per establishment per year.

    • Checking of hygiene and sanitary conditions.
    • Verification that the meat on sale is meat protected by the IGP.
    • Verification that the carcasses, pieces and trays are correctly identified in each case.
    • Verification of the authenticity of the animals’ certificates.
    • Verification of the maturing period of the meat.
    • Verification of the stock of the establishment.
    • Verification that the Corporative Image of the establishment is that specified by the Regulatory Council of the IGP.
    • Collection of a muscle sample for DNA analysis.


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