Production

Experience has allowed Centro Carni Company to set up a particularly efficient production cycle in terms of quality, health and safety.
The meat is purchased solely from suppliers who have satisfied strict requirements. Documents, traceability, conformation, quality, as well as pH and temperature measurements are all checked at the time of receiving the meat. The meat is processed  within 24 hours and in the meantime is stored in cold-storage rooms at a temperature between 0° and +4° C connected to a supervisor system. Processing is carried out by homogeneous lots in accordance with a precise schedule worked out by the Store, Production and Sales Managers. From boning through to packaging, personnel use avant-garde equipment while the manual work is carried out skilfully in compliance with all health and hygiene regulations. The raw material, finished product and all the tools used in the processing are controlled, monitored and analysed microbiologically. The application of the health docket seal on the box certifies the suitability of the packaged product, which, ready for delivery, is put into cold-storage rooms at a temperature between 0° and +4° C when the meat is fresh. The frozen product, after being freezed at -40° C, is stored at -18° C.
Logo Centro Carni Company
Logo Centro Carni Company
Logo Centro Carni Company
Logo Centro Carni Company