Food Safety & Traceability
KKI has three abattoirs (ZA92, ZA118, ZA8) which are used exclusively for the slaughtering of ostriches. The abattoirs have been designed to comply with the very stringent hygiene controls stipulated by importing countries in Europe and elsewhere.
At KKI food safety is non-negotiable. By applying a quality management system which focuses specifically on food safety it is possible to produce high quality meat products on a continuous basis.
The producer raising ostriches is the first link in the quality control system. KKI continues with this control process in the slaughter, processing, marketing and selling of meat. Monitoring takes place in such an in-depth and stringent manner that it is possible for the end-consumer to trace the succulent ostrich meat on his or her plate back to the farm of origin.
KKI’s food safety system monitors not only meat products, but also the manufacturing process as a whole at various levels. A series of tests and analyses are conducted daily. This system consists of a process flow that monitors critical points (HACCP). Everything is documented for reference and adjustment purposes. Thereafter it is reviewed by independent internal and external auditors to ensure that the process is transparent and executed correctly.
Klein Karoo International has a resident ostrich specialist veterinarian. At KKI’s fully equipped laboratory an expert team of microbiologists and food technologist set the benchmark for traceability and food safety. To maintain high standards, KKI is also committed to continuous investment in research.
Audits are carried out by independent bodies such as the Department of Agriculture: Veterinary Services, the European Union’s (EU) food safety teams and the accredited certifying organisations such as the SABS and SGS. KKI is also measured against international chain group standards such as the British Retail Consortium (BRC) and the International Food Standards (IFS).
To ensure that the KKI food safety philosophy is communicated to all groups within the organisation, supervisors and workers who are in direct contact with the product receive ongoing training in safe handling of food products. Consumers can therefore be sure that the route from the farm to the fork remains entirely safe.