Opinions about the consumption of animal products vary wildly—especially since people want to know where their meat comes from, the path it takes from farm to table. That’s where TÜV SÜD’s auditing comes in auditing comes in—as it does here at Fleischmanufaktur Haspel, a meat-cutting plant for pork sides. These audits are an important touchstone for the quality and safety of a high-quality product. We ensure that the meat has been handled properly and according to hygienic standards along the production chain.
These types of audits take about two to three days. The most important part is the tour of the premises. This starts at the receiving area for the pork sides, moves along the processing area, and then into the storage rooms. Monitoring compliance with the cold chain is just as important as checking hygiene. The pork sides, hanging on hooks, are inspected in their entirety—we check to ensure there isn’t residue from the slaughtering process and whether they’re fit for human consumption. Objections are raised for even the smallest of deficiencies, such as abscesses for instance. Quality for foodstuffs is non-negotiable.
After all, the product being processed here will end up on our plates later. All the more reason I feel obliged to be very exacting in my inspections.