The Group works closely with government regulatory agencies, suppliers, customers and the professional community to monitor the safety of our products. Our food safety efforts focus on prevention of any contamination from the start to finish in the production cycle. We are committed to ensure to deliver quality and safety of the food. The Plants have obtained all the necessary Permissions, No objections, Consents, Recommendations and Incorporated/Registered with the concerned authorities in the State and the Country including Department of Animal Husbandry, Food Safety and Standards Authority of India (FSSAI) and State Pollution Control Board. The Plants are approved by Agricultural and Processed Food Export Development Authority (APEDA), Ministry of Commerce and Industries, Government of India.

Food Safety and Quality Assurance Programme:

The Food Safety and Quality Assurance Programme is aimed at ensuring the best quality meat and meat products fit for human consumption, meeting the highest international standards. This is implemented by a team of qualified and experienced Microbiologists, Food Technologists and Veterinary Doctors who perform in-house inspection and testing at every stage of the process through well-defined  SOPs and  SSOPs. Besides, tests are also carried out by National accredited laboratories.

The Plants have adopted Food Safety Management System based on Hazard Analysis and Critical Control Point (HACCP) and ISO 22000:2005. The HACCP system is based on Codex Guidelines certified by the Society General de Surveillance (SGS). The Plant also fulfils the requirements of FSSAI.


Sourcing of Animals for Slaughter:

Only healthy and disease-free animals are procured from the nearby markets in the State of Uttar Pradesh and Maharashtra through the approved Suppliers under the supervision of qualified Veterinary Doctors. The whole State of Uttar Pradesh and Maharashtra covered under the FMD-CP programme of the Government of India and endorsed by the OIE, where all the bovines are compulsorily vaccinated against Foot and Mouth Disease (FMD) twice a year by the State Animal Husbandry Departments.


Halal Slaughter, Processing and Certification:

Halal rituals for slaughter and processing are strictly followed as per Islamic Shariyat. The Halal slaughter is carried out by the Muslim slaughter man, a representative of the recognized Halal organisation (Jamiat Ulama-E-Hind Halal Trust) and a qualified Muslim Halal checker observes the procedure for compliance of Halal. Documented Halal Assurance System (HAS) has been implemented with identified Halal Critical Points (HCPs) and constitution of Internal Halal Committee (IHC).  Each consignment of finished product is accompanied by the Halal Certificate mentioning that the meat is ‘Halal’ and therefore, suitable for consumption by Muslims in any part of the world. 

Certification and Accreditation