Kenya Meat Commission procures all its raw materials for its processes with due consideration of high quality standards at all times. Strict procedures in livestock procurement/sourcing are adhered to. Stringent Veterinary inspections of the animals in the field, ante-mortem inspections at the point of receipt, post mortem inspections during the slaughter process and also at dispatch of the products are adhered to. This ensures that quality is taken care of from sourcing through processing to distribution of all the Commissions’ products.
Kenya Meat Commission is certified for ISO 22000:2005 Food Safety Management System. This was a strategic decision to give the Commission a competitive edge in the global meat industry and to guarantee the Commissions’ customers of food safety. The implementation process ensured that adequate measures are taken and maintained at all levels of the food chain to achieve food safety. The scope of the Food Safety Management System was designed to cover the livestock procurement process, products processing and distribution of meat and meat products. The Commission which is an export abattoir aims to achieve satisfactory and consistent safe products of the right quality which is compatible with the customer needs and market expectations.
Continuous improvement programs have been put in place to ensure maintenance of the ISO certification status. The results of the surveillance audits together with those of internal audits have demonstrated that the Commission has continued to maintain high levels of food safety, product quality and hygiene. The Commission has fully a fledged in house laboratory for monitoring compliance of production processes and finished products.
In-process inspections are carried out at various stages of production and more emphasis is placed at the Critical Control Points where hazards are likely to be introduced into the food chain. All incoming materials for use in the processing areas are thoroughly inspected to ensure compliance to specifications before release to the production process.
Slaughtered beef carcasses are chilled for a period of minimum 48 hours during which temperature and humidity are monitored closely. The process is meant to relax the muscles and consequently achieve aged or cured beef which is tender and has a more superior taste. This is a key attribute that distinguishes the Commission’s meat from others. With Kenya Meat Commission, your food safety requirements are guaranteed.
Kenya Meat Commission has competent technical personnel and continuously upgrades skills of all personnel through in house trainings to maintain the high quality standards. The Commission believes in protection of public health, high customer satisfaction and compliance with regulatory legislation. Kenya Meat Commission works closely with the regulatory authorities to ensure that the products retain market leadership both locally and internationally.
KMC FOOD SAFETY POLICY
Kenya Meat Commission shall be a preferred world class meat and meat products processor.
Kenya Meat commission shall maintain this customer preference by ensuring that customers’ requirements and satisfaction are met throughout the food chain. To enhance this, the animals shall be procured, processed and distributed in compliance with the highest food safety standards, requirements and applicable laws. The company shall establish, implement and maintain a Food Safety Management System based on Hazard Analysis and Critical Control Points program (HACCP) and designed to meet the requirements of ISO22000:2005 standard. It shall ensure that its products conform with both statutory and regulatory requirements and with mutually agreed food safety requirements of customers. The company shall employ high standards of ethical trading and Food Safety Management Systems backed by a motivated and competent human resource.
Kenya Meat Commission shall continually review its procurement systems, meat processing and distribution systems at defined intervals to ensure that it achieves planned results and comply with Food Safety Standards requirements. Additionally, the company shall establish, implement and maintain Prerequisite Programs to assist in controlling introduction of Food Safety hazards to its products.
Kenya Meat Commission shall establish, implement and maintain effective communication systems with its staff, suppliers, contractors, customers, statutory and regulatory authorities and other organizations to ensure that sufficient information on issues concerning food safety throughout the food chain are addressed.
