Our Services

25 years of experience in the food industry servicing both retail and catering outlets.

What We Do

We consider the most important element of our business to be service, and being family run we are positioned to offer a service that is considered second to none. Customers benefit from a tightly coordinated team approach offering structured procedures for stock control combined with a flexible and facilitating approach to goods outwards and inwards.
Our poultry suppliers are licensed by the Department of Agriculture and hold their own EU plant number – a standard which is only achieved by the implementation and maintenance of the highest standards of operation.

We can offer our customers bespoke fresh poultry products such as diced chicken breast fillets or turkey escallops. That can be packed to customer own specifications.
All our deliveries are carried out by our fully refrigerated delivery vehicles that are fully HACCP compliant. We deliver into the midlands and greater Dublin area.
Customers can place orders by phone or email.


 
 

We operate under HACCP Guidelines

Principles of HACCP
There are seven principles of HACCP. A food safety management system based on these seven principles will enable hazards to be identified and controlled before they threaten the safety of your food and the health of your customers.

1. Identify the hazards Look at each step (e.g. purchasing, delivery, storage, preparation, cooking, chilling etc.) in your operation and identify what can go wrong e.g. Salmonella in a cooked chicken product due to cross contamination with raw meat (biological hazard), contamination of uncovered food with detergent (chemical hazard) or a piece of broken glass falling into uncovered food (physical hazard).

2. Determine the critical control points (CCPs) Once hazards have been identified you must ensure that they are adequately controlled. In general, the majority of
hazards are controlled by ensuring that you are operating an effective prerequisite programme, i.e. good hygiene practices (see Section 3). A Critical Control Point (commonly referred to as ‘CCP’) ia a step in food processing where a control procedure must be applied to prevent a food safety hazard occurring or reduce it to
a safe level. It is the last chance to control a hazard before the food is sold. For example, cooking beef burgers to a minimum core temperature of 70°C for 2 minutes or equivalent (e.g. 75°C instantaneously) will kill E. coli O157 and other pathogens.

3. Establish critical limit(s) Set limits to enable you to identify when a CCP is out of control e.g. the temperature at the centre of a beef burger following cooking must reach a minimum 70°C for 2 minutes, or equivalent (e.g. 75°C instantaneously).

4. Establish a system to monitor control of the CCP It is important to have a way to monitor and record what is happening at each CCP. Typically, monitoring will involve measuring parameters such as temperature and time.

5. Establish corrective action When monitoring indicates that a CCP is not under control, corrective action must be taken.

6. Establish Verification Procedures Theses should be used to confirm the HACCP system is working effectively. Review and correct the system periodically and whenever you make changes to your operation.

7. Maintain documentation Documentation should be kept and be readily available concerning all procedures and records appropriate to these principles and their application e.g. cooking temperatures, delivery or cleaning records. It is unrealistic to operate HACCP or to demonstrate compliance with the current legislation without providing evidence such as written records.

 
 

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