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Meat and fish inspection is a process of quality control of goods at different stages of logistic chain, which minimizes major trade risks related to the likelihood of cargo delivered or received not according to agreed specification, not being supplied in agreed quantity or incomplete set of accompanying documents agreed between parties for meat and fish export/import operations are issued and received.

CISS GROUP provides meat and fish inspection services to large livestock enterprises, fish farms, slaughterhouses and international trading companies in finished goods warehouses, intermediate storage warehouses or ports around the world.

The peculiarity of the inspection of meat and fish is that fish, meat, as well as meat and fish products belong to the category of perishable products and they will require compliance with special storage and transportation conditions. Careful monitoring of compliance with all the rules of packaging, loading, unloading, transportation will help to preserve the cargo, ensure the safety of buyers, as well as will avoid financial losses for both parties to the contract. Frozen meat is more stable during storage than chilled. The optimal temperature regime for transporting frozen meat is -18 C. However, in each specific case, the temperature must be adjusted manually, taking into account the degree of initial freezing and its appearance of the cargo.

Main stages of inspection:

• Tallymen counting
• Control of loading/unloading
• Sampling
• Checking labels
• Temperature control
• Laboratory tests

Highly professional inspectors and laboratory assistants of CISS GROUP carry out meat and fish inspection at any point of the supply chain.

The main stages of meat and fish inspection:

Incoming/outgoing meat and fish check.

It is carried out during the production, delivery and storage of meat and fish to temporary storage warehouses, processing plants or refrigerated containers. The CISS GROUP inspector will visually assess the condition of the premises for their suitability of cargo storage; check the cargo itself so that it is intact, dry, not mixed with other cargo, not damaged, without bruises, scuffs, odors indicating rotting. It is unacceptable to jointly place chilled and frozen meat, store it next to the food of another group.

Acceptance of containers for cleanliness before loading meat and fish.

It is a visual inspection of containers for cleanliness and their suitability for transportation of meat and fish. It is unacceptable to move products too refrigerators where the temperature is less than -18 ° C. Before the transportation, the transportation vehicles are disinfected and cooled. The refrigeration equipment is tested before departure. The inspector carefully inspects all internal surfaces, checks the integrity and operability of coolers, temperature sensors, locks, hinges and other fasteners on container doors, rubber seals of container doors.

Visual control of the loading process and sampling of meat and fish.

During the loading of meat and fish, the inspector controls the packaging, labeling, the number of units in each box, fixes the gross/net weight when weighing is required. As the goods are shipped in small batches of boxes and/or pallets they must be handled quickly to prevent defrosting. The loading process depends on the technology of cargo preservation: fast, dry ice, natural. Sampling of meat, meat products, fish, fish products is carried out from different places of each opened transport container of the product. Three point samples are taken with a probe or a drill, from which the combined and average samples are formed. The weight of the average sample cannot be less than stipulated by the norm - i.e. 1.0 to 1.5 kg. The number of samples for the analyses depends on the size of the batch. Samples of meat, offal, bones, fish, poultry, etc. in order to avoid spoilage, must wrapped in several layers of gauze moistened with 4-5% formalin solution, placed in special bags made of dense polyethylene and sealed. The selected samples are immediately transferred to the laboratory. Storage of samples is allowed for three days at a temperature not higher than +4 ° C. At the end of loading, the inspector seals the loaded containers. He enters all the data into reports to which the client gets direct access.

Note that CISS GROUP inspection during loading and sampling can be carried out around the clock!

Laboratory analyses of the quality of meat and fish.

We check the quality of meat and fish exclusively in accredited laboratories in accordance with the requirements of existing international standards. The defined standard indicators of meat and fish quality include: freshness, color, oil content, fat content, texture, nutritional value, moisture retention.

In addition to basic analyses, a chemical examination is carried out.

Hygienic requirements for food safety:

• Toxic elements:
  • lead
  • arsenic
  • cadmium
  • mercury
• Antibiotics:
  • chloramphenic
  • tetracycline
  • grisin
  • bacitracin
• pesticides
• radionuclides
• Microbiological indicators:
  • kmafanm
  • BGKP
  • Pathogenic, including salmonella

At the request of the client, during the loading process, we also carry out an organoleptic analysis for each lot.

Photo and video report.

The inspector records each stage of the inspection with photos and videos. All such data contain the date and time of recorded stage of inspection. At the end of the meat and fish inspection, CISS GROUP provides a detailed photo report of all stages of control and inspection.

Certificates.

Based on the results of the meat and fish inspection the final certificate or reports are issued. The client can check the authenticity of the documents using a unique QR code, which is the "key" to the CISS GROUP website, where pdf versions of certificates are stored. Our certificates are protected with a digital cryptographic signature, which also guarantees their reliability and security.

Digitally signed certificates are often required by banks to verify the integrity of trading process when financing trade operations in the form of a letter of credit.

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