Quality Assurance
To guarantee product quality and to comply with food safety laws, the Technical Departments at the Foyle Food Group employ a comprehensive Hazard Analysis Critical Control Point (HACCP) System. This system is independently audited and is carried out by multi-disciplinary teams at each stage of the production process to ensure the highest level of food hygiene and safety.
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Product flavour and tenderness is also an area where the Foyle Food Group strives to promote best practice. Temperature checks, fat analysis, pH checks and microbiological assessments are conducted on a daily basis by the Technical Departments across the Group. Shelf-life trials and high voltage electrical stimulation are also carried out to improve the eating quality of products.
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In terms of Accreditations, each site within the Group possesses the European Food Safety Inspection Service (BRC/EFSIS) accreditation, a third party independent audit. Other Accreditations include: ISO 14001, Integra Animal Welfare Audits, Assured British Meat (ABM), Beef Labelling and specific individual customer audits. These accreditations are prerequisites for supplying the major multiples throughout Europe.
The Foyle Food Group operates a full traceability procedure from primal to the farm of origin. Key information for each animal is generated through ‘e-farm’, a unique Foyle Food Group IT system which details the historical movements of each animal from birth to slaughter.
