Andrews Meat Industries (AMI) has a comprehensive Quality Assurance program to ensure product is treated with the highest level of safety and care at all levels of the supply chain.
Our Quality Assurance team ensures the integrity, safety and credibility of all products utilised.
In order to maintain the highest standards of food safety and quality, our Quality Assurance team maintains strict food safety policies and procedures including a Good Manufacturing Practices plan and a Food Safety HACCP Plan. Meeting these standards involve rigorous independent audits from various authorities including the NSW Food Authority, AUS-MEAT and Halal certifiers. With a fully HACCP controlled plant, AMI places upmost importance on not only meeting but exceeding our customer's expectations on quality.
Production and processing methods are constantly reviewed and revised to improve product quality, consistency and shelf life. Product is always stored, transported and picked in temperature-controlled areas ensuring customer deliveries are not compromised. Additionally, on-site cool rooms have advanced remote monitoring to ensure optimal temperature and conditions. Waste management areas are refrigerated to reduce odour and minimise environmental impacts.
We promote a culture where food safety and quality are fully integrated into our business and work practices. AMI is committed to providing products with integrity right across the board. All allergens used in the facility are kept and utilised within a controlled environment. In addition to this AMI offer a number of value added products catering to specific dietary health and safety requirements including gluten free sausages and smallgoods free of phosphates and nitrites.
AMI has detailed systems in place to enable traceability of our products. This allows for easy identification and correction of issues that may arise regarding packer, brand, grading, portion size, muscle damage or eating quality. This strict system ensures that there are minimal reoccurrences when issues do arise.
Our customers and consumers are the focus of our business. Our dedication to the highest standards in food safety and quality demands that we hold our business partners and suppliers to the same commitment and exacting standards we set for ourselves.
At Andrews Meat Industries we know that accreditation plays a valuable role in maintaining, developing and ensuring appropriate standards are in place.
Ensuring we are fully accredited means we are always kept up to date in program innovation and development.
HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP) CERTIFIED BY AUS-QUAL
HACCP is used in food related industries to develop and implement a food safety program.
It is required by many regulators and stakeholders such as major retailers.
CFS - HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP) CERTIFIED BY SGS
Our HACCP certification for Creative Food Solutions.
NSW FOOD AUTHORITY LICENSE
Licensing to comply with
Food regulation 2010 (NSW)
Food Act 2003 (NSW),
Food Standards Code, Food Regulation 2010,
Implement, maintain and comply with a food safety program certified by NSW Food Authority, which complies with Standard 3.2.1 of the Food Standards Code.
Accredited to ensure an AUS-MEAT approved Quality Management System is implemented to ensure consistency and accuracy in product description
MEAT STANDARDS AUSTRALIA (MSA)
Meat Standards Australia is an independent standard to guarantee that MSA graded Beef and Lamb consistently meets consumer expectations regarding flavour, juiciness and tenderness.
SAFE QUALITY FOOD (SQF)
Safe Quality Food (SQF) is a globally recognised food safety and quality certification program based on scientific principles. Due to its recognition, it can be used as a measurement by which customers can be assured of safe, quality food products.
Halal certified to verify that materials and production processes (handling, delivery, etc) comply with Islamic dietary concepts
MEAT EXPORT LICENCE (NON-PACKER)
Issued by Department of Agriculture and Water Resources (DAWR) to export meat and meat products as a Non Packer Exporter.
EXPORT LICENCE (CREATIVE FOOD SOLUTIONS)
Issued by Department of Agriculture and Water Resources (DAWR) to export meat and poultry products under the requirements of the Export Control Act.
NON PACKER EXPORTER (NPE) ACCREDITATIONS
NPE Accreditation to Export Meat, is prerequisite if the holder of a Meat Export Licence does not operate a premise registered by (DAWR) for the purposes of packing Meat for export.
We are committed to developing partnerships with likeminded companies and producers that actively support best practice farming that manage and monitor their environmental responsibly.
PROGRAMS SUPPORTED INCLUDE:
We are committed to providing brands that represent the highest level of food safety, product integrity and meat quality.
All livestock supplied must be accompanied by a National Vendor Declaration (NVD): a declaration of the animals' history to ensure food safety.
All grain fed cattle are sourced through feedlots assured by the National Feedlot Accreditation Scheme (NFAS) to ensure compliance with animal welfare, environment, biosecurity, food safety and product integrity legislation.
All cattle are to be fitted with a National Livestock Identification Scheme electronic tag that details lifetime movements of individual animals to ensure traceability.
Producers are selected based on their commitment to selective breeding, best practice farming techniques and animal welfare.
We are committed to taking practical steps towards minimising our impact on the environment. We strive to continually improve our resource efficiency, thereby minimising our carbon footprint.
SOME OF THE INITIATIVES
Installation of 2,300 solar roof panels leading to a decrease of >19,000 tonnes of emissions per annum.
Water consumption management through work practices and efficient wash-down equipment.
Use of environmentally safe cleaning detergents.
Cardboard and paper recycling.
LED lighting installation.
Reduced transport movements through customer delivery consolidation.
Refrigeration plant maintenance to achieve lower electricity and refrigerant consumption.