Meat Packing Quality Control for Export app manages entire meat packing operation, from slaughter, boning, ageing, shipping and export. Complete quality inspection for meat packing and processing. 


MODERN meat packing software solution works with INEXPENSIVE HARDWARE.


"Other meat packing software solutions on the market were made before your were born; and unlike farmsoft, only work with overpriced hardware."

Brochure: [Meat packing]  

99% less meat packing waste

Meat packing app delivers production & meat packing control, quality control, animal delivery, batch processing, weight accountability with no unaccounted yield loss for processing all animal and fresh meat products.

MODERN meat packing software solution works with INEXPENSIVE HARDWARE.

Save time packing meat 

Increase the efficiency of fresh produce inventory using options like scanning incoming bar-codes to reduce data entry & errors, integrate with scales for automatic weighing, ore RFID for automatic fresh produce inventory tracking.

Better meat  quality control

Guarantee the quality of your fresh produce packing with flexible fresh QC testing systems from your phone or tablet. Customer feedback management, supplier quality control and more...

Reduce meat  packing errors & control production

Project required inventory (and shortages), schedule orders to be packed in batches , automatic alerts to prodution line managers.

100% accurate meat  order shipping

Shipping teams are guided through the dispatch process from picking using a phone or tablet (optional bar-code scanning), automatic picking, thru bill of lading, invoice, and automatic shipping notifications for customers, transport, and sales teams.

Reduce meat  packing administration costs by 40%

Automatic generation of fresh produce labels, bill of lading, invoice, picking documents and more; reduces administrative burden.

Easy audit & recall systems reduces compliance costs.

Faster meat  inventory storage  inventory

Accurate fresh produce & food inventory management delivers reduced waste and increased employee productivity. Manage FIFO, improve stock-take accuracy, scan harvester data, and keep a watchful eye on your inventory... Easy stock-take identifies shrinkage and helps reduce waste from ageing. 

100% accurate meat  traceability

Maintain strict fresh produce traceability and high food safety standards always. Perform recalls based on lot/batch, pack date, invoice #, inventory #, pallet #, delivery date, purchase order #, or perform a recall on your own user defined data. Perform instant recalls both up and down the supply chain. Makes audits easy and instant. COVID-19 food safety & auditing available. 

Reduce meat waste by 99%

Inventory control ensures there is no 'shrinkage', food inventory is FIFO managed, and expiring inventory always monitored.

Reduce administration time by 60%

Automatic paperwork, labels, and reporting reduces the burden on administration teams and saves everyone's time.

Better meat  quality now

Quality control and food safety has never been easier with industry standard quality tests, food safety checklists; or configure your own tests. 

100% accurate meat  orders!

Guarantee only the correct inventory is shipped for each order, on time, every time.

Meat packing app:

Meat packing app delivers production & meat packing control, quality control, animal delivery, batch processing, weight accountability with no unaccounted yield loss for processing all animal and fresh meat products.
MODERN meat packing software solution works with INEXPENSIVE HARDWARE.


Use low cost meat packing hardware terminals, scales, and other equipment with farmsoft meat packing solutions. Use inexpensive hardware for meat packing, meat processing, and meat storage.


Farmsoft gives you the freedom to use any low cost hardware with the farmsoft meat packing app.
Low cost meat packing hardware inexpensive
Low cost meat packing hardware inexpensive (prices are roughly indicative for a meat processing plant with 10 meat processing / packing / meat boning stations). We do not sell meat packing hardware, you can buy your meat packing hardware from any vendor.
OLD MEAT PACKING HARDWARE SOLUTIONS
Old meat packing solutions tend to use expensive to purchase proprietary hardware that is often very expensive to install in a meat packing plant, and has excessive ongoing maintenance fees. These older meat packing solution vendors try to upsell you with hundreds of thousands of dollars of meat packing hardware. You don't have to waste precious resources that could be spent elsewhere in your meat packing plant.
Old solutions use outdated redundant and expensive technologies like RS232 networks which are expensive and inflexible, require a lot of expert configuration and maintenance. Old meat packing solutions often run only on Windows terminals which are slow, prone to viruses, and cost too much to purchase and maintain. Old meat packing solutions usually require you to purchase, administer, backup, and maintain your own server (expensive and a waste of your time and money).
Farmsoft offers an alternative, giving you the choice to use any inexpensive and low cost meat packing hardware for any sized meat packing and meat processing plant.
Administration and maintenance of meat packing plant hardware & I.T. infrastructure
Old meat packing solutions: $20,000+ per year
Modern farmsoft meat packing app: $0
You don’t need to purchase & administer servers (Windows, MS SQL, anti-virus, backup software) because farmsoft runs in the cloud. Less Windows OS’s that need constant fixing & virus removal. No proprietary equipment with expensive repairs, parts, and maintenance. Less network equipment, complexity, and even less cables means less things go wrong; resulting in massively reduced network administration & maintenance expenses.
It just works.
Terminal for data entry during meat packing process:
Old meat packing solutions: $2000
Modern farmsoft meat packing app: $200
Any Android / iOS tablet or phone / PC / Mac (old equipment is also compatible)
RFID reader (read animal RFID tags during slaughter, testing, evisceration, and inspection)
Old meat packing solutions: $3000
Modern farmsoft meat packing app: $150
Any USB/wireless RFID reader in sleeve or ruggedized version, any Android RFID reading device
Barcode reader for inventory control of livestock and meat inventory:
 Old meat packing solutions: $3000
Modern farmsoft meat packing app: $150
Any USB barcode reader (wireless), any Android professional Barcode reading device, any Android phone/tablet.
Scales & printers for weighing livestock and packed meat
 Old meat packing solutions: $3000
Modern farmsoft meat packing app: $400
Any scale that can dump weight to PC clipboard via USB. Any 300+ dpi printers.
Meat packing plant network & network installation
Old meat packing solutions: $50,000
Modern farmsoft meat packing app: $5000 (or as little as $200 for a small business)
Devices require only Wi-Fi, this cuts the cost of cables, routers, and installation drastically as opposed to running cables to every device.

farmsoft meat packing app - Technical notes, hardware, requirements for the Meat processing & packing quality control app.   farmsoft meat packing app FAQ

Is farmsoft a finance app?
NO! But you can integrate farmsoft with other solutions for finance, accounting, hardware, CRM, payroll, ERP using the fully open farmsoft API which can be used by your I.T. department or any external I.T. vendor. If you want us to perform the integration for you, additional costs apply for, please enquire. Existing integration with other apps is limited to insertion of invoices and purchases one way transactions (for Xero) and export of data via export feature unless otherwise specified in this document.
Do you share my data?
We will never sell or share your data with any person, company, or government.
How long does it take to implement farmsoft meat packing app?
Implementation takes from 3 to 8 weeks, varies wildly based on business complexity. Average time 2-3 weeks.
Can I deploy farmsoft meat packing myself?
No, deployment is by professionals that have deployed many times. Without this experience your project would take 10 X longer to implement and has low chance of success. We will not provide farmsoft without managed implementation.
What languages is farmsoft in?
The interface is available in 14 languages, we can add more on request.
What if our broadband fails?
Keep a redundant internet connection through another company / infrastructure such as cable, OFC, ADSL, or phone hot spot, or keep a USB stick or 5G wi-fi router. The app requires an always on data connection.
Who develops & supports farmsoft meat packing?
We have been making food processing solutions since 2001, Tenacious Solutions Ltd 124 Broadkill Road #643, Milton DE 19968-1008 USA and have invested millions of $ in research and development to build farmsoft (current version is new, released in 2020). In Australia, the “official mark” and EXDOC/NEXTDOC part of our software is from our Australian subsidiary www.Producepak.com Pty Ltd PO BOX 7443 URANGAN, QLD, AUSTRALIA . Learn more about Tenacious Solutions Ltd here.
What are the costs if we need changes or additions to farmsoft meat packing?
We are happy to build new features or modify existing ones for your company. Please ask for a quotation for any special features you need added to farmsoft or use the API to add features through your I.T. department. We are unable to provide software development services for free, changing the app incurs an hourly fee. If you don’t want to pay this fee, don’t ask for changes.
What’s your refund policy for farmsoft meat packing?
Refunds will not be provided. It is your responsibility to perform full due diligence. Your project is not a trial or test.
Can you support my hardware?
If you didn’t buy it from us, we can’t support it, tell you how to use it, or configure it. We don’t sell hardware or accounting solutions and can’t tell you how to use or setup your financial solution, do not have a copy of your finance app or know how to use it. We provide support only for farmsoft, we can’t install your printer drivers or remove a virus from an old PC.
farmsoft meat packing app hardware requirements
MEAT PACKING TERMINALS TERMINALS
All terminal devices must run one of these browsers: Edge, Chrome, Opera, Brave, with 800x1200 min resolution & an always on internet connection of 0.5 M/bit minimum, no data is saved on your device, no app is installed.
PRINTING MEAT LABELS
To print from Android or iOS Install AirPrint etc, or purchase PaperCut (or similar), or the app from printer vendor to print PDF from browser ( 300+DPI required if you print barcodes).
USING YOUR OWN SERVER FOR FARMSOFT MEAT PACKING
Don’t do this unless you absolutely must, standard solution runs from our nearest data center (New York, Berlin, or Sydney) and is included in your quote. Please enquire, there is a cost to use your own server (server etc not provided by us: specs: Win Svr2019+, 16GB RAM+, 4 GHz+, MS SQL 2019+). Or you can have an exclusive server in our data center (we administer & provide server, no other company will be using your exclusive infrastructure, available in USA, Canada, European Union, Australia).


Meat processing & packing quality control is made easy with farmsoft Meat Packing app; manage all QC, criteria, and testing processes for meat processing and meat packing quality testing for export/importers of beef, pig, and other fresh meat products.


Meat packing quality control for export of beef, pig and other fresh meat products.
Easy meat & meat packing quality control!
 Each test can be configured to send instant alerts to selected staff if a test fails. Receive full QC report and photos instantly.
 Configure unlimited quality tests for customers, internal QC, QMS, government mandated quality tests, regulated livestock quality testing
 Attach unlimited photos, lab tests & documents to QC tests
 Tests can be associated with anything such as animal, lot, batch, supplier, customer, order, delivery, shipment and more…
 Test types include pass/fail, score, value range, percentage of sample.
 Full quality control solution can be configured for livestock, meat during the curing or dry-ageing process, meat pre pack quality control, post pack meat quality control, pre-shipment and pre export QC.
The farmsoft meat packing app guides each quality station for maximum accuracy & speed:
 Processes are configurable for each type of animal and station, perform basic meat processing, or perform value added manufacturing
 Each station can enter / access only data relevant to their tasks, and rapidly record outputs. Includes carcass processing and subsequent boning processes.
 Rapidly switch to next animal (or jump around if carcasses not being processed in the intended order)
 Each station can work simultaneously on different animals or lots.
 Easily pull a carcass for testing, suspicion of quality problem, or to condemn
 Carcasses market for testing can’t be further processed until the testing process is completed (this stops the carcass from being boned or sold)
 Marking a carcass for drag in automatically removes halal status
 Verify animal RFID in as many steps as required
 Automatically assigned animal inventory numbers
 Schedule livestock in batches (unlimited livestock pens for storage of livestock)
 Production management can:
 Schedule production to fill specific orders
 Monitor progress of each lot
 View outputs from production
Quality feedback management for meat customers
Manage & analyze customer complaints, capture customer comments, photos, documents, and more. Trace customer complaints back to the original supplier of livestock, or establishment. Instant alerts to relevant staff when a customer complaint/feedback is received.
Livestock supplier quality management
Simple or comprehensive supplier quality management using unlimited quality management programs, which can be supplier specific, livestock type specific, or generic for all suppliers. Each supplier quality program records notes, photos & more, linked to supplier delivery, batch, purchase order, etc.
Share quality results directly from the app with your suppliers. Instant alerts if a test fails.
Pick & send orders rapidly
 Scan inventory onto pallets or allow farmsoft to suggest exact inventory for each order based on FIFO & order specs.
 Build new pallets / shipping containers from existing inventory to fill orders
 Shipping container management
 The correct documents (invoice, BOL, shipping) are presented or automatically sent to admin when the order is filled and sent to government export systems via the cloud.
Complete meat sales process…
 Capture customer orders & specs (used on boning specification sheets) and meat quality requirements
 Monitor & manage the progress of meat order picking, quality control, and shipping from the Logistics dashboard
 Assign transport details to orders and perform quality control on individual shipments and individual shipping containers (truck, license, driver name, shipping container #, temp rec #, seal #, export details, etc)
 Assign loading order of each order
 Manage prices, including price list management for specific parts, and groups of customers (used on orders automatically)
 Attach unlimited documents to orders (international shipping documents, certificate of origin, lab tests etc)
 Capture any special information you need on the order, including fields specific to livestock processing (your consultant will configure this for you).
 Attach photos of truck / shipping containers to shipments for QC and insurance purposes

Traceability matrix seafood meat, poultry. Meat traceability requirements with farmsoft meat packing app. raceability matrix fresh produce fruit and vegetable seafood meat:
[Meat Packing (Australian) edition of farmsoft - download brochure here]
Produce traceability makes it possible to track produce from its point of origin to a retail location where it is purchased by consumers.

Produce traceability is an important link in protecting public health since it allows health agencies to more quickly and accurately identify the source of contaminated fruit or vegetables believed to be the cause of an outbreak of foodborne illness, remove them from the marketplace, and communicate to the supply chain.

Since many fruits and vegetables are eaten raw, the produce industry‚ from farmer to retailer, works diligently to protect these foods from contamination. Despite their best efforts, foreign matter can occasionally contaminate produce in the field or orchard, in packing or processing, in transit or storage.

Because traceability systems can provide information on the source, location, movement and storage conditions of produce, they also allow growers, packers, processors and distributors to identify factors affecting quality and delivery.

Beginning in 2008, an industry-led effort to enhance traceability throughout the entire produce supply chain was launched as the Produce Traceability Initiative.


Try the pepper traceability app from farmsoft:

Traceability matrix fresh produce fruit and vegetable seafood meat
The produce (including pepper & capsicum) industry continues to evolve to meet consumers’ needs. Consumers today are much more knowledgeable and demanding about the foods they purchase. The increased focus on food safety and consumer awareness raises the need to identify and adopt business practices and standards that will aid the produce sector’s ability to track and trace product throughout the supply chain. It is important to note that different regions may have different requirements. Users are reminded to be aware of the requirements in target markets (both business and regulatory).



Meat packing app makes quality control, receival, batch processing, high weight accountability with no unaccounted yield loss for processing all animal and fresh meat products. The premium meat packing software solution for modern meat packers and meat processors.


Complete meat packing and meat processing business management. The app manages meat deliveries, batch processing and meat packing, sales and distribution. Maintain high levels of traceability during the meat packing process.


Meatpacking refers to the process of turning livestock into meat, including slaughter, processing, packaging and distribution. These days, the top meatpacking companies do not just produce meat, they also control how the animals are raised long before slaughter: in the chicken industry, companies oversee the process from chick genetics through supermarket packaging; in the beef industry, cattle come under the control of the big meatpackers four to six months before slaughter.
The ownership of all parts of the supply chain is called vertical integration. It gives integrators – the companies who have integrated all the different parts under one umbrella – control over price and quality; and the economies of scale they have achieved have helped to drive down the consumer prices of meat. Vertical integration has also allowed the meat industry to become highly consolidated, controlled by just a few companies: As of 2015, the four largest companies in each sector controlled 85 percent of the beef packing industry, 66 percent of pork packing, and 51 percent of broiler chicken processing. 1 The slaughter and packing plants these few companies run operate on a tremendous scale: in 2015, 85 percent of beef cattle slaughtered took place in just 30 US slaughter facilities (of the almost 650), with more than half slaughtered in 13 plants. These top 13 plants process more than one million animals per year, which is approximately 2,800 cattle/day, 365 days/year. 2

Pre cooked lunch meat manufacturing app for food manufacturers of meatballs, luncheon, baloney, frankfurter, hot dog, taco meat, sausage manufacturing: manages pre-cooked meat inventory, pre-cooked meat quality control, orders & production, sales & shipping for reduced pre-cooked meat weight.


Pre cooked lunch meat manufacturing app:
For food manufacturers of meatballs, luncheon, baloney, frankfurter, hot dog, taco meat manufacturing: manages pre-cooked meat inventory, pre-cooked meat quality control, orders & production, sales & shipping for reduced pre-cooked meat weight.
[Meat Packing (Australian) edition of farmsoft - download brochure here]
Processed Meats: Convenience, Nutrition, Taste
Pre cooked lunch meat manufacturing app
Pre cooked lunch meat manufacturing app
Processed meat and poultry products like bacon, hot dogs, sausage, ham and other deli meats are great American traditions and iconic foods. In fact, bacon is often called the ultimate “conversion food” because it tempts even the strictest vegetarian. Processed meat and poultry products are commonly called “convenience meats” because they have already been prepared for easy and safe consumption by consumers. These products are offered in a variety of choices so the consumer can make the best food decision for their lifestyle.
Ninety six percent of Americans make meat and poultry products part of their diets. But recently, questions have arisen about processed meat and poultry products. What are they? How are they different from fresh meat and poultry products? Are they safe and nutritious? This consumer guide aims to provide the facts about processed meat and poultry products. It also offers a guide to the many choices available in the meat and poultry case today. In this way, armed with information, you can make the best choice for you and your family. 

Cured meat, ham, salami manufacturing app for maximum quality cured meat manufacturing, 100% accurate food safety & traceability. App guides users through the food cured meat manufacturing process including.  Cured meat, ham, bacon, salami manufacturing
Cured meat & ham manufacturing app
Cured meat & ham manufacturing app
Cured meat refers to any meat that's been preserved through the removal of moisture. By eliminating moisture from meat, it takes on new textural properties that are not conducive to the growth of bacteria. The most common way of achieving this is by using salt to draw the moisture out and create a new, more shelf-stable substance known as “cured meat.”

[Meat Packing (Australian) edition of farmsoft - download brochure here]
People have been curing meat for centuries, mainly as a way to preserve their food. Especially before the days of refrigeration, most cultures found ways of curing meats through processes that remove moisture from the food through the use of salt. And you’ll still find specialty meat shops in Italy or other parts of the world that cure their meats in cellars or other cool environments that aren’t necessarily refrigerated.
While there are certain types of meats that will only cure properly if stored at room temperature, most meats should always be stored in cold environments, like walk-in refrigerators.
How to Cure Meat (ham, salami, bacon, prosciutto) with Salt
Salt was once more valuable than gold. Since it has the power to prolong the shelf life of otherwise perishable foods, it’s no wonder why. The centuries-old practice of curing foods with curing salt is simple to do and has been perfected over the years to create some of our favorite and well-known delicacies, from prosciutto to pepperoni.
Dry Curing Ham, Salami, Bacon, Prosciutto:
To dry cure meat with salt, cover it entirely in salt for a full day. In order to make sure the meat is completely covered, fill a container with salt, place the meat on top, and pour more salt over until it’s buried. You can also add some flavorings (like celery seed and black pepper) at this point, if you want.
Equilibrium Curing
If you’re worried about wasting so much salt, there is another (more modern) method you can try. First, weigh the meat. Apply 3% of that weight’s worth of salt onto the meat, covering evenly and thoroughly, then use a vacuum sealer to seal everything up and let it sit in the refrigerator for about 5 days. This technique is called “equilibrium curing.”
No matter which method you choose, the basic result should be pretty much the same. Once the meat has had ample time to sit, you’ll notice that the texture will change dramatically. It should become tougher and dryer.
Warning Signs
If you notice a foul odor at any point in the process, that means that the salt was not properly applied and bacteria has begun to grow. There’s no real way to salvage meat after rot has begun, so if you find any indications of bacteria, it should be discarded right away.
Adding Flavors
After the meat is somewhat dehydrated, the fun part begins: adding flavors! There are endless combinations of herbs and spices you can use to create your very own signature cured meats, such as prosciutto. Simply shake off the majority of the salt (it’s okay if some stays on the outside) and coat the meat in your spice mixture.
Hang It to Dry Ham, Salami, Bacon, Prosciutto:

Food manufacturing app for IQF grains: manage entire grain IQF good manufacturing process, production, packaging, sales & shipping: QC, inventory, invoices.  IQF meat & poultry processing app
Most of our poultry products are frozen down with the IQF-method, but what does it really mean and why does it benefit you? You get the answer to that question here!

[Meat Packing of farmsoft - download brochure here]
Fresh poultry from frost
IQF stands for Individual Quick Freezing, and as the name suggests, it is a method where you quickly and efficiently freeze the products individually.
This gives a very short and fast freezing time, which ensures that the products are completely fresh when they arrive at your kitchen – all the way until you thaw them from the bag, prepare them and serve for your guests.
At the same time, the freezing process is so effective that no larger ice crystals are formed, which potentially can damage the meat cells. The meat thus preserves its natural taste and authentic structure, as well as the nutritional content is maintained, including all the good vitamins and minerals.
Did you know that our Chicken Supreme is frozen in a special freezing tunnel, which freezes the meat to -18 degrees in just 15 minutes. That’s what you call fresh poultry from frost!
Flexible and cost-effective cooking
Since our poultry products have been frozen individually, it also gives you the advantage that the products do not cling into one large ice block but can be picked up individually from the bag.
This makes it more flexible for you, as you can easily and quickly take up the number of products you need to use in your kitchen. This contributes to a more cost-efficient cooking and less food waste.
So, with IQF you do not only get fresh poultry from frost, but also more flexibility in your kitchen!
Growing consumer demand for ready to eat meals across the globe is propelling the individual quick freezing (IQF) industry, and the increasing availability of non-seasonal food commodities is expected to have a strong influence on the individual quick freezing (IQF) industry. Furthermore, the development and expansion of retail food chains in the advanced countries are also predicted to influence the individual quick freezing (IQF) industry significantly. Increasing government initiatives to minimize food wastage is forecasted to produce more possibilities for key players in the industry.
The benefits of this method of preparing frozen food are that the process isn't time-consuming. The exact time depends on the type of IQF freezer and the product. The short freezing prevents the formation of large ice crystals in the product's cells, which makes the product to be in its shape, color, smell, and taste after defrosting, to a far greater extent. An added advantage of IQF technology is its ability to separate units of the products during freezing, which produces higher quality product compared to block freezing. This advantage is also vital for food sustainability, as the consumer can defrost and use the exactly needed quantity. The greenhouse gas discharges during the production process are one of the main restraining aspects of the industry.

Meat processing & packing quality control is made easy with farmsoft Meat Packing app; manage all QC, criteria, and testing processes for meat processing and meat packing quality testing for export/importers of beef, pig, and other fresh meat products.

Meat packing quality control for export of beef, pig and other fresh meat products.


Easy meat & meat packing quality control!
 Each test can be configured to send instant alerts to selected staff if a test fails. Receive full QC report and photos instantly.

 Configure unlimited quality tests for customers, internal QC, QMS, government mandated quality tests, regulated livestock quality testing

 Attach unlimited photos, lab tests & documents to QC tests

 Tests can be associated with anything such as animal, lot, batch, supplier, customer, order, delivery, shipment and more…

 Test types include pass/fail, score, value range, percentage of sample.

 Full quality control solution can be configured for livestock, meat during the curing or dry-ageing process, meat pre pack quality control, post pack meat quality control, pre-shipment and pre export QC.

The farmsoft meat packing app guides each quality station for maximum accuracy & speed:
 Processes are configurable for each type of animal and station, perform basic meat processing, or perform value added manufacturing

 Each station can enter / access only data relevant to their tasks, and rapidly record outputs. Includes carcass processing and subsequent boning processes.

 Rapidly switch to next animal (or jump around if carcasses not being processed in the intended order)

 Each station can work simultaneously on different animals or lots.

 Easily pull a carcass for testing, suspicion of quality problem, or to condemn

 Carcasses market for testing can’t be further processed until the testing process is completed (this stops the carcass from being boned or sold)

 Marking a carcass for drag in automatically removes halal status

 Verify animal RFID in as many steps as required

 Automatically assigned animal inventory numbers

 Schedule livestock in batches (unlimited livestock pens for storage of livestock)

 Production management can:

 Schedule production to fill specific orders

 Monitor progress of each lot

 View outputs from production



Quality feedback management for meat customers
Manage & analyze customer complaints, capture customer comments, photos, documents, and more. Trace customer complaints back to the original supplier of livestock, or establishment. Instant alerts to relevant staff when a customer complaint/feedback is received.



Livestock supplier quality management
Simple or comprehensive supplier quality management using unlimited quality management programs, which can be supplier specific, livestock type specific, or generic for all suppliers. Each supplier quality program records notes, photos & more, linked to supplier delivery, batch, purchase order, etc.

Share quality results directly from the app with your suppliers. Instant alerts if a test fails.



Pick & send orders rapidly
 Scan inventory onto pallets or allow farmsoft to suggest exact inventory for each order based on FIFO & order specs.

 Build new pallets / shipping containers from existing inventory to fill orders

 Shipping container management

 The correct documents (invoice, BOL, shipping) are presented or automatically sent to admin when the order is filled and sent to government export systems via the cloud.



Complete meat sales process…

 Capture customer orders & specs (used on boning specification sheets) and meat quality requirements

 Monitor & manage the progress of meat order picking, quality control, and shipping from the Logistics dashboard

 Assign transport details to orders and perform quality control on individual shipments and individual shipping containers (truck, license, driver name, shipping container #, temp rec #, seal #, export details, etc)

 Assign loading order of each order

 Manage prices, including price list management for specific parts, and groups of customers (used on orders automatically)

 Attach unlimited documents to orders (international shipping documents, certificate of origin, lab tests etc)

 Capture any special information you need on the order, including fields specific to livestock processing (your consultant will configure this for you).

 Attach photos of truck / shipping containers to shipments for QC and insurance purposes









7 Stages of Quality Control Checks for Meat and Poultry
Meat packing quality control for export
Meat packing quality control for export


Products of meat and poultry have often been connected to the occurrence of foodborne illnesses. These illnesses can be reduced by implementing the HACCP concept (Hazard Analysis Critical Control Point). However, the FSIS has the overall oversight and authority for quality control checks in meat and poultry products that are intended for commercial distribution. Its main responsibility is to ensure that there is a wholesome production of meat and poultry products.

Therefore, all businesses that produce meat and poultry that is federally inspected should design and operate HACCP guidelines. The systems arising from these guidelines should be able to conduct scientific process controls that can be approved to effectively eliminate, reduce, or prevent food safety hazards.

The Seven HACCP Quality Control Checks for Meat and Poultry
1. Conducting a Hazard Analysis
A hazard is any chemical, biological, or physical cause that is likely to cause injuries or illness when not well controlled. This quality control check is important because it helps in developing hazards that may cause illness or harm when not controlled effectively. In the HACCP plan, it is important to consider the raw materials and other ingredients, storage and distribution, and use by a consumer.

The potential hazards are evaluated depending on their severity and their likely outcome. Severity considerations including impact, magnitude, and duration of injury or illness can help in understanding the health hazards to the public.

2. Pinpoint Critical Control Meat packing quality control for export points
A CCP is important in eliminating or preventing food safety hazards. Potential hazards that can cause injury or illnesses if control is absent should be addressed by determining the CCPs. The information that is developed in the hazard analysis will be used by the HACCP team to identify CCPs in the process.

Some examples of CCPs include chilling, thermal processing, testing for chemical residues, testing products for contaminants, and product formulation. CCPs should be developed and also documented carefully. Additionally, they should be used for product safety purposes.

3.Establishing Critical Meat packing quality control for export limits
Meat packing quality control for export
Meat packing quality control for export
When developing HACCP quality control checks, the next step involves establishing critical limits for all control points. The critical limits are arguments that help determine whether a control measure of the CCP is out of control.

The NACMCF (National Advisory Committee on Microbiological Criteria for Foods) defines a critical limit as a maximum or minimum value where chemical, biological, or physical parameters can be controlled to reduce, prevent, or eliminate the occurrence of food safety hazards.

4.Establish Critical Control Point Monitoring Procedures
After CL is set for each and every CCP in the HACCP development plan, there are certain procedures that should be established to monitor CCPs and to help in determining whether critical limits are being met. Monitoring should assess whether the CCP is still under control and to provide a record that can be used in future.

Purpose of monitoring

Track control of the entire process
To identify when deviation occurs, and when there is loss of control
To provide a document for verification purposes

5.Establishing Meat packing quality control for export Corrective Actions
Corrective action should be determined for each CCP in cases where the CL hasn’t been met. Corrective actions used often depend on the type of process and type of food produced. In case there is any deviation from the CL, corrective action is required to prevent any hazardous food materials from being distributed to consumers.

Examples of Corrective Actions

Detecting and removing the cause of deviation
Keeping the CCP under control after taking the corrective action
Instituting measures that prevent recurrence
Making sure the affected produce isn’t shipped to consumers

6.Establishing Recordkeeping Procedures
When coming up with an HACCP plan, a firm should ensure that its system is effective in recordkeeping. This is because records are written evidence of the HACCP system. All the measurements and corrective actions that are taken should also be documented and filed.

These records can help to trace the history of the production of the finished product. In case there are any questions, the records can be used to determine whether the end product was safe for consumption.

7.Verification Procedures
HACCP systems of meat and poultry businesses should be systematically verified. There are four main verification principles used to verify HACCP systems as stated by the NACMCF. The verification process ensures that HACCP plans are implemented as planned. This process also confirms that the critical control points are accurate.



TOP FOOD SAFETY CHALLENGES IN THE MEAT INDUSTRY
Ensuring Food Safety in today’s day and age, is the most important and critical requirement of the Food industry, considering the increasing food-borne illness globally, with each passing year. With changing times, food safety is directly linked to promoting good health, nutrition, which would in turn ensure a healthy workforce along with a stable economic growth for manufacturers, suppliers, consumers, industry and ultimately the nation. Food Safety is a growing challenge for countries all over the world, and the pandemic that the world is facing today, throws light on how crucial it is, for the very existence of a healthy life and environment.

FOOD SAFETY IN INDIA
The Food Safety and Standards Authority of India (FSSAI) releases a Food Safety index of States to measure the food safety on the basis of five parameters namely human resources and institutional data, compliance, food testing facility, training and capacity building besides consumer empowerment. This is to ensure states follow safe food practices and pay attention to nutrition and health.

Amidst its numerous challenges, the COVID-19 pandemic offers a serendipitous opportunity to strengthen India's food safety system. Food safety highlights the hygiene and sanitary requirements, management responsibilities and sector specific requirements to prevent the spread of COVID-19 across the food supply chain. Safe food and hygienic practices are the pillars for ensuring food safety, and also form a strong basis for minimizing people-to-people spread and cross-contamination of COVID-19 in food operations. Keeping this in mind, existing personal and food hygiene measures in India need to be audited and possibly strengthened if need be.

FOOD SAFETY AS A CHALLENGE IN MEAT INDUSTRY
Industries processing grains, sugar, edible oils, beverages and dairy products are the major industries constituting the Food processing industry. The key sub-segments of the Food Processing industry include the Dairy, Fruits & Vegetables, Poultry & Meat processing, Fisheries, Food retail etc. Here, we talk about the meat industry specifically.

Top food safety challenges in Meat industry include -

Coping up with the constantly evolving food regulations.
Complying with the Food Industry safety standards.
Maintaining meat quality standards in the overall processes.
Maintaining meat quality assurance in the entire supply chain from breeding, processing, packaging to distribution.
Meeting consumer expectations equally every time.
Ensuring all the above mentioned requisites simultaneously, along with maintaining a balance between the supply and demand, is the biggest challenge for any meat industry to uphold its position in the market. Industries, who are able to adapt and improvise their food safety standards through implementation of modern, scientific methods can only sustain and triumph in the present industry

IMPORTANCE OF QUALITY ASSURANCE WITHIN THE MEAT INDUSTRY
Meat and meat products are the major contributor for protein rich foods in the food industry. Along with this it is also understood that they are also the highest-risk category in the food industry. With consumers today, being more and more informed and concerned about the quality of food they purchase, meeting the ever-evolving meat quality standards has become implicit, throughout all other processes, in the entire supply chain. Meat manufacturers need to adopt new approaches, strategies and services to meet current compliance standards, and expedite their access to the meat market. A predominant approach to this involves meat quality assurance through effective meat quality testing and getting a meat safety certificate through the expertise provided by an internationally recognised meat quality testing service provider. We are a globally accredited meat quality testing and certification provider offering a wide array of analytical services for the testing of raw materials and semi-manufactured or finished meat products.

MEAT QUALITY ASSURANCE, MEAT QUALITY TESTING AND SAFETY CERTIFICATION
Meat quality assurance is a proactive and preventive approach to have quality control of meat and meat products. It helps to keep in check whether a safe, hygienic and clean environment is ensured during livestock breeding, processing, supply, transportation and storing. Meat quality assurance includes inspections, lab meat quality testing, audits, meat quality control and meat safety certification as per the guidelines and regulations of the destination market. Lab meat quality testing involves freshness control, grading the meat, tests to identify any residue, stability and shelf life. Meat quality testing is a part of meat quality assurance and they majorly ensure that safe, clean and good manufacturing practices are followed in the complete meat supply chain. Additionally, meat quality control includes tracking of the entire process, identifying if any deviations occur, verifying and maintaining a standard procedure. All these processes are done to eliminate, reduce or prevent food safety hazards. With timely quality testing of meat and meat products, a systematic verification as per regulations can be done, and corrective actions can be taken whenever there is a deviation from the set standards.

With increasing consumer demand for good quality, safe, ready to eat food products round the year, it is important to take a preventive approach to maintain the highest level of meat quality assurance to ensure a stronghold in the national and international market, thus increasing share in the meat trade including exports. Manufacturers must deploy production processes according to the principles of HACCP (Hazard Analysis and Critical Control Point), as well as ensure hygienic optimum conditions. HACCP Meat Quality Control Checks ensures conducting hazard analysis, pinpoint critical control points, and establish critical limits, monitoring procedures, establishing corrective actions, recordkeeping and verification of established procedures. All this coupled with safe and hygienic operating procedures will provide the highest level of meat quality assurance. A quality auditor or inspector when inspects, provides a meat safety certificate. This certification is recognised nationally or globally and provides brand recognition in respective markets. Meat safety certificate would help mitigate risk, save time and money, ensure better market access and inspire confidence in consumers and help grab a bigger market altogether.

ADDRESSING THE FOOD SAFETY CHALLENGE
Addressing food safety challenges is possible, only when the industry takes efforts to improve with changing trends and developments at the forefront of food safety and quality assurance as per regulations and adopting best practices to make food risk-free with the best use of scientific processes, safe for the overall environment. The key to addressing challenges is being informed, accepting change, adopting the evolving developments and implementing new processes with ever-changing and fast-growing times.

The first step towards having a successful business and establishing a brand name for your meat industry, is to have a scientific approach to ensure food safety. For this, you would need a robust quality assurance system and a good tie up with the best of the meat quality testing facility and meat safety certificate provider. We help meat industry suppliers, manufacturers and retailers to ensure that the meat and poultry in their supply chains is manufactured to high standards, stored and distributed under the right temperature conditions, and is compliant with local and international. Visit TÜV SÜD for more information related to food quality testing and food quality certification.



Simplifying Quality Assurance for the Meat Processing Industry
An automated temperature monitoring and electronic checklist system offers the modern meat processing plant a broad range of HACCP-compliant, money-saving benefits.

Do you know what’s happening in your meat processing plant after hours? On weekends? Do your employees know how to check to make sure that perishable food at your facility is kept at the right temperature at all times? Do they know what actions to take if they notice a non-standard temperature reading or a failure to meet a critical control point?

If you’re responsible for quality assurance in your plant, you’re already aware that temperature monitoring and quality checklist execution aren’t as simple as it may seem to outsiders. You’re only one person—and paper checklists and constant check-ins can only get your employees so far. Not only that, the amount of labor spent on this manual process is expensive. There is a better way.

Implementing the right digital HACCP system, including automated temperature monitoring and tablet-based HACCP checklists can help improve your operation efficiency, save time and save thousands of dollars. Even if your plant only spends one hour a day checking on refrigeration temps, automating this process will eliminate 365 hours of unnecessary labor spend annually, which adds significantly to the bottom line. A well-designed system will pay for itself time and time again.

 
Automated Processes
It’s not news that human beings are prone to error, even under the best of conditions. In the real world, fatigue and time pressures can further increase the odds of mistakes and oversights. That’s why, when it comes to meat processing, it’s unwise to rely on manual monitoring solutions (e.g., having someone check the thermometer every hour or so).

Automating your temperature monitoring processes ensures that things happens on schedule and with less chance of error—and zero chance of human error.
In addition, automation can help to reduce the time spent doing manual checks, allowing your staff to perform more duties quickly and efficiently.
Finally, a system that automatically records temperature and humidity and transmits data wirelessly to the cloud ensures that it’s easy to access (and all in one place) come audit time.
Continuous Monitoring
Temporary power outages or other technical problems in your cold holding units may cause temperatures to rise above 41 degrees, putting food items at potential risk. When this happens, the problem may go undetected if there is no solution in place that senses and alerts you when temperatures fall outside acceptable parameters.

U.S. law imposes harsh penalties on meat processing plants that do not have the capability to control the temperature of their refrigerated foods. 21 U.S.C. 342(a)(4) forbids the sale of adulterated foods that have been “prepared, packed, or held under insanitary conditions whereby it may have become contaminated with filth, or whereby it may have been rendered injurious to health.”

Due to the ongoing enforcement of this law, plants that lack proper temperature-control methods can expect to rack up substantial expenses linked to processing mishaps that result in food spoilage.

A 24/7/365 automated monitoring system with effective alerting is the only reliable way to help prevent these issues from arising.
Look for a product that allows you to access real-time data on any electronic dashboard at any time.
Around-the-clock monitoring aids in preventing equipment failure by generating data that the repair team can use to analyze performance trends.
Keeping your meat stored at the right temperature at all times isn’t an option—it’s a necessity for safety and for your bottom line.
Keeping your meat stored at the right temperature at all times isn’t an option—it’s a necessity for safety and for your bottom line.
Digital checklists can help reduce time and human error and help improve operational efficiency.
Digital checklists can help reduce time and human error and help improve operational efficiency.
If your coolers or freezers aren’t storing your meat at the proper temperature you need to be confident that you’ll be alerted as soon as the problem arises.
If your coolers or freezers aren’t storing your meat at the proper temperature you need to be confident that you’ll be alerted as soon as the problem arises.
24/7 Alerts
Any monitoring solution is limited in effectiveness if you can’t respond to adverse events in time to avoid spoilage of perishable food. You need a system in place that can send alerts immediately (even during a power outage) so that authorized personnel can take action even if they’re in another location.

You want a system that alerts you when temperature is out of range.
Although text message and email alerts are informative, a direct phone call from a live agent is the BEST possible option during serious failures, enabling authorized personnel to intervene as soon as possible. When you’re dealing with freezers and coolers, this can mean the difference between a minor processing hiccup and a major incident that leads to thousands of dollars in wasted food.
Make sure the product you choose is equipped with sensors that can handle the challenge of transmitting through stainless steel, concrete structures, and insulated cold-holding units.
Digital Checklists
Going digital with your checklists is the best way to ensure that employees perform all the tasks required of them and that they have access to all pertinent data. Among other benefits, digital checklists can be accessed from any Internet-connected device, whereas paper-based types cannot.

A well-designed digital checklist system will make it a breeze to monitor and track daily tasks.
Digital checklists allow you to reduce expenses associated with paper while simultaneously lowering your impact on the environment.
Look for a system that incorporates a variety of checklists including operational, self-auditing, cleaning, front of the house, back of the house, temperature, time, and warming/cooling logs.
While a trained staff of professionals is a necessity in this industry, it’s not enough to help you stay compliant, efficient, and ahead of your competition. An automated temperature monitoring and electronic checklist system offers the modern meat processing plant a broad range of HACCP-compliant, money-saving benefits. Making a single investment now can make a world of difference tomorrow.


 Quality control of meat and chicken
2.  Meat quality is normally defined by the compositional quality (lean to fat ratio) and the palatability factors such as visual appearance, smell, firmness, juiciness, tenderness, and flavour.
3. Visual Identification  The visual identification of quality meat is based on colour, marbling and waterholding capacity.  Marbling is small streaks of fat that are found within the muscle and can be seen in the meat cut.  Marbling has a beneficial effect on juiciness and flavour of meat.  Meat should have a normal colour that is uniform throughout the entire cut.  Beef, lamb, and pork should also have marbling throughout the meat.
4. Smell  Another quality factor is smell. The product should have a normal smell.  This will be different for each of the species (i.e. beef, pork, chicken), but should vary only slightly within the species.  Any rancid or strange smelling meat should be avoided. Firmness  Meat should appear firm rather than soft. When handling the retail package, it should be firm, but not tough.
5. Juiciness  Juiciness depends on the amount of water retained in a cooked meat product.  Juiciness increases flavour, helps soften meat - making it easier to chew, and stimulates saliva production in the mouth.  Water retention and lipid content determine juiciness.  Marbling and fat around edges helps hold in water.  Water losses are from evaporation and drip losses.  Meat aging can increase water retention and therefore increases juiciness.
6. Tenderness  Has been linked to several factors, such as the animal's age, sex or the muscle location.  One important way to tenderize meat is by aging. Carcasses are aged by holding them at refrigeration temperatures for extended periods of time after slaughter and initial chilling. Flavour  Flavour and aroma are intertwined to create the sensation the consumer has during eating.  These perceptions rely on the smell through the nose and on the sensations of salty, sweet, sour and bitter on the tongue.  Meat flavour is affected by type of species, diet, cooking method and method of preservation (e.g. smoked or cured).
7.  Meat processing hygiene is part of Quality Management (QM) of meat plants and refers to the hygienic measures to be taken during the various processing steps in the manufacture of meat products.
8. There are 3 principles of meat hygiene, which are crucial for meat processing operations. 1) Prevent microbial contamination of raw materials, intermediate (semi- manufactured) goods and final products during meat product manufacture through absolute cleanliness of tools, working tables, machines as well as hands and outfits of personnel. 2) Minimize microbial growth in raw materials, semi-manufactured goods and final products by storing them at a low temperature. 3) Reduce or eliminate microbial contamination by applying heat treatment at the final processing stage for extension of shelf life of products
9.  The above three principles guide meat hygiene programmes in the further processing of meat.  In particular, the hygienic treatment of meat before reaching the processing stage is of utmost importance for the processing quality of the meat.  Failures in slaughter hygiene, meat cutting and meat handling,transportation and in the hygiene of by-products and additives will all contribute to quality losses and deterioration of the final processed meat products.
10.  Highly contaminated raw meat is unsuitable for further processing.  Final products made from hygienically deficient raw meat materials are unattractive in colour, tasteless or untypical in taste with reduced shelf life due to heavy microbial loads.  Moreover, there is also the risk of presence of food poisoning microorganisms, which can pose a considerable public health hazard
11.  Carcass contamination during slaughtering (red dots) Unavoidable –keep as low as possible.  Meat cutting No reduction of contamination possible, but further contamination should be prevented.  Further processing No reduction of contamination possible, but prevent further contamination and create challenges / hurdles for microbial growth and survival (aw, preservatives).  Heat treatment of final product Pasteurization (approx. 80°C): Substantial reduction of contamination, but products need refrigeration. Sterilization (above 100°C): Total elimination of contamination, products can be stored without refrigeration (in sealed food containers).
12. Quality Management Schemes (QM) have two useful schemes which can be applied For the sanitary quality and safety related to meat processing 1) Good Hygienic Practices (GHP) and 2) Hazard Analysis and Critical Control Point (HACCP) Scheme.
13.  GHP follows general hygienic rules and applies recognized hygienic principles as well as laws and regulations issued by the competent authorities, referring to meat and meat products, equipment, premises and personnel.  GHP schemes are not factory specific, they apply to all types of meat plants.  They are intended to establish and maintain acceptable hygienic standards in relevant meat operations.  The FAO/WHO Codex Alimentarius Commission has issued a new CODE OF HYGIENIC PRACTICE FOR MEAT in 2005 (CAC/RCP 58-2005).  However in principle, GHP schemes remain interchangeable for similar types of meat plants.
14.  Appropriate functional plant layout and sanitary design of equipment  Raw materials that meet hygiene quality standards  Processing methods that allow safe handling of food  Appropriate waste and pest control measures  Appropriate sanitation procedures (cleaning and disinfection)  Compliance with potable water criteria  Functional cold chain  Regular examination of health and personal hygiene of staff  Regular training of staff on hygiene requirements
15. DONT’S OF SLAUGHTER HOUSE WORKERS
16.  HACCP are factory and product specific strictly sanitary control schemes that shall prevent, detect, control and/or reduce to save levels accidentally occurring hazards to consumers’ health.  Despite GHP in place, accidental hazards cannot be ruled out and may occur at any processing step of the individual meat product.
17. In meat processing plants hazards may be provoked by failures such as:  batches of incoming raw meat materials with abnormal tissues or heavy contamination,  breakdowns in refrigeration,  failure in cooking/sterilization operations,  abnormal pH or aw in raw or finished products,  errors in levels of application of curing salts and other additives,  technical problems in sealing of vacuum packages or cans with the risk of recontamination. HACCP schemes serve as additional alarm systems in the interest of consumer protection to prevent such problems occuring.
18.  Every single meat product with product specific technology requires a specifically designed individual HACCP scheme.  As a precondition for implementing HACCP concepts, hazard analysis and risk assessment referring to meat plant specific processing methods or products, have to be carried out.  Critical control points (CCPs) have to be identified, critical limits be established and monitoring systems properly implemented
19. The HACCP scheme is subdivided into seven consecutive steps 1. Hazard analysis and risk assessment The first principles requires initially the exact description of the products to be fabricated, including product composition, texture/structure, processing details packaging and if applicable chemical and microbiological criteria. Examples for hazards in meat processing  Biological hazards: Parasites , bacteria , moulds , viruses  Physical hazards: Rest of unwanted materials (glass, bone fragments, animal teeth, plastics, stones)  Chemical hazards: Contaminants (heavy metals, chemical solvents, cleaning and disinfection compounds)  Residues (veterinary drugs, feed additives, pesticides)  Food additives with risk of overdoses (nitrate/nitrite, chemical preservatives)
20.  A CCP is defined as any point or procedure in a specific food system, where loss of control may result in an unacceptable health risk.  CCPs can be located at any point along the production line of a specific meat product, where biological, physical and chemical hazards may occur and where such risks can be controlled and/or eliminated.  CCPs should only be established, where firm methods for control and monitoring can be applied.
21.  unloading bay for raw materials (meat and non- meat ingredients),  cold storage rooms,  meat cutting and preparation facilities,  facility for handling non-meat additives,  meat comminuting units (grinders, bowl choppers etc.),  filling equipment and casings,  heat treatment facilities (smokehouses, cooking vats, autoclaves),  packaging equipment and materials (including canning),  cold store for final products,
22. 3. Establishment of Critical Limits for each CCP Critical limits correspond to the extreme (highest and lowest) values acceptable from the point of view of product safety. Examples  Visual check of damage to packaged incoming raw materials  Visual check of contamination of raw materials  Temperature control of meat  pH of incoming meat (e.g. < 6.0 for pork, < 5.7 for beef)  Visual check during meat cutting and grading  Moisture content (aw )  Additives  Control of pasteurization parameters (ensure sufficient cooking, measured as core temperatures in products, e.g. 74°C)  Control of sterilization temperature and time for canned products
23. 4. Establishment of a monitoring system for each CCP  Monitoring is the regular/periodic measurement or observation at a CCP to determine whether a critical limit or target level has been met  Monitoring at CCPs should deliver results rapidly in order to enable corrective action during processing.  Lengthy analytical testing is not practicable in the context.
24. 5. Establishment of corrective actions  Corrective actions are those actions to be taken either when monitoring results show that  A CCP has deviated from its specified critical limit or target level or  when monitoring results indicate a trend towards loss of control  Action taken must reduce to safe level or eliminate the actual or potential hazard identified. Corrective actions are for example  Reject incoming meat with too high internal temperatures  Adjust temperature for refrigerated storage and transport of meat  Remove with clean knives minimal visual contamination of meat surface, reject heavily contaminated meat  Adjust cooking and sterilization parameters (temperature/time)  Reject meat with too high pH
25. 6. Establishment of verification procedures  Procedures are needed to ensure that the HACCP system is working correctly.  Particular attention must be given to the monitoring frequency, which may be daily or several times a day or more frequently. 7. Establishment of documents and records  These documents serve for the competent authorities to evaluate the efficacy of the HACCP procedure carried out at the plant.  Records also help to trace causes of problems that were encountered during past production.


QUALITY CONTROL IN THE MEAT INDUSTRY
The Hazard Analysis and Critical Control Point (HACCP) is a preventive system that tries to guarantee the safety and food innocuousness, anticipating the protection and correction of failures, improving the quality costs for faults of microbiological, physical and chemical type, and saving almost the final super control, which though it allows a relative guarantee of the product, its consequence will be the destruction of the product in case of detection of the failure too much late, with the consequent incremental cost. In this work, the specific hazards which can be found in the slaughter line of ostriches, the preventive measurements that can be applied in the slaughterhouse, the surveillance systems to implement, the corrective actions foreseen and the control records to be kept by the plant are described in detail. Putting in practice these knowledge will allow, to any slaughterhouse of ostriches, a self-control of its productions based on the HACCP system.