Food Safety
We at Huber's Butchery take Food Safety very seriously. We work hard to implement and ensure the highest levels of food safety standards are met.
The food safety chain starts right from the farm and ends once it is on the plate of the customer.
- Careful selection of suppliers who also adhere to high food safety standards
- Inspection of suppliers factories and abattoirs both overseas and locally
- Import of all meat and food products conform to AgriFood and Veterinary Authority (AVA) inspection standards
- Regular inspection of factory and stores by AVA and National Environment Agency (NEA) inspectors
- Sending products regularly to approved laboratories for bacteria test and shelf-life test
- Ensuring that the cold chain of food supply is never broken by maintaining our own logistics operations:
- This starts with clearing of meat and food products by Huber’s from SATS Cargo
- Transport of products using temperature controlled chiller lorries
- Storage of products in closely monitored chill rooms
- Sale of cooler bags for clients to transport products back home
- Advice clients on the proper storage and handling of their products, additional storage and handling information is available on Meathesaurus
- All Butchers are regularly sent for Food Safety courses to ensure they are kept abreast of the latest food safety information and standards
- All staff handling food are sent for typhoid injection every three years
- Colour coding of cutting boards and knives to prevent cross contamination
- Sterilising all cutting boards, knives, trays and plastic boxes that come into contact with meat using food safe chemicals and washing with a minimum of 80°C water
- Working with industry leading companies to ensure no compromise on food safety – For e.g. our food safe chemicals and pest control maintained by Ecolab (With sales of $6 billion and more than 26,000 associates, Ecolab is the global leader in cleaning, sanitizing, food safety and infection prevention products and services - adopted from www.ecolab.com)
- Incorporate and adhere to certifications such as Hazard Analysis and Critical Control Points (HACCP) and ISO22000 FSMS to ensure a systematic approach to food safety and quality
