HACCP IMPLEMENTED 

1.    Conducted Hazards Analysis 
2.    Determine Critical Control Point 
3.    Establish Critical Limits
4.    Set up a monitoring system 
5.    Establish Corrective /Preventative actions 
6.    Establish SOP for Effectiveness of HACCP
7.    Maintain through records

COLLECTION & DISPOSAL OF WASTE

•    Waste collection according to Layout. 
•    Safely disposal to municipal authority through approved Contractor 
•    Waste Water treatment through Septic Tank (3 distinct zones separation system)

To ensure the absolute strict adherence to the food safety, hygiene, quality, and traceability standards, TBF has embarked on a journey to develop and maintain its facility as an efficient & effective Food Safety Quality Management System (FSQMS) audited on strictest of world’s standards available and though its dedicated team of internal auditors runs regular audits to ensure TBF remains the best and most hygienic facility in the region. TBF is here to service the whole world and will maintain the world class standards to do so.

In this journey, TBF has acquired the BRC certification in JUNE 2013 and maintaining it along with Halal Certification from Malaysian recommended Islamic Body. Some salient features of the BRC attestation on TBF’s FSQMS are:

• Traceability verified
• Food grade equipment and materials
• Hygiene records and implementation of personnel belongings and equipment
• Plant labelling and instructions understandable and visible
• Training and skill review or personnel
• Plant sanitation programs
• Product specification and adherence
• Pest control procedures in place and under implementation
• Complete and functional HACCP plan in place
• Non-conforming product control
• Regular lab testing and equipment calibration

We will keep inviting other firms to try us, test us and audit us for us to remain world class. 

LIVESTOCK – ANTE MORTEM

Actions Taken:

• Quarantine
• Detention

Held till Livestock is showing signs of cure. If not, livestock handed back to supplier

LIVESTOCK – POST MORTEM

• Lungs/Liver/Kidneys/Heart/head
• Green Offals
• Overall Carcass Status

Actions Taken

• Condemnation

Infections, Tumours, Evidence of Carcass Wide Effective Diseases e.g. Anthrax, Pneumonia, Blackleg etc.

• Detention

Hold till lab tests confirm “fit for human consumption status” If Not, Livestock Condemned and disposed to Municipality

PEST CONTROL PROGRAM

• In-house Pest Management System – BRC Standard
• Managed by third party (PESTOP) 

We aim to provide consistent eating experiences for our customers by providing top quality meat. We hold ourselves to the highest global industry standards when it comes to quality control.

• 3 Tier Quality Monitoring System
• BRC / IFS / ISO initiative undertaken
• Complete Ante-Mortem, Post-Mortem procedures
• Multiple Quality Tests performed

We take our hygiene responsibilities very seriously, understanding that nothing undoes flavor, taste and quality. Our staff, personnel and meat practitioners partake in thorough disinfection regimens at every step and process; this includes hand wash, hand disinfection, boot dip and disinfection, as well as boot wash and scrub. We also participate in post slaughter wash and disinfection, and regular swab tests for micro-organism count. Our facilities have in-house sterilization units in the slaughtering line, as well as specialized loading arms to minimize human contact.

WATER HYGIENE

• Regular Microbiological Tests
• seasonal Outsourced Tests

PERSONNEL HYGIENE

• Foot Wash and Scrub
• Hand Disinfection
• Hand Scrubs
• Boot Dip and Disinfection

EQUIPMENT HYGIENE

• Post Slaughter Wash and Disinfection
• Sterilization Units in the slaughtering Lines
• Specialized Loading Arms Minimize Human Contact
• Regular Swab Tests for Micro Organism Count

Sterilization Units in Slaughtering Lines:

• Apron Wash Shower
• Hand Wash
• Knives Sterilization Post Each Carcass Usage

DETERGENT & DISINFECTION USED:

• Hi clean Antibacterial (Hand washing).
• Hi Clean Hand Sanitizer (Hand Sanitizing).
• Target Power Foam & Neomoscan TE-S (Plant Cleaning).
• Vanaquat (Plant Sanitization).
• Chlorine (for vehicle and animal dip tank).

FOOD HYGIENE

• Contact Surfaces Swab Tests
• Special Uniforms to ensure easy hygienic cleanup & disinfection befoer processing
• Post slaughter wash and disinfection
• Sterilization units in slaughtering line
• Specialized loading arms minimize human contact
• Regular swab test for mincro organism count

• All slaughter men are adult, sound minded and well educated Muslims
• Each animal is slaughtered with the recitation of TASMIYA
• Shariah Advisory of TBFL oversees the slaughter men
• Place of slaughtering is used only for Halal Animal Slaughtering
• The knife is cleaned and well sharpened
• After slaughtering 6-8 minutes are given on the bleeding line for ample time for bleed out ensuring completely halal and good quality meat
• Regular trainings imparted on Halal Standards