Slaughter, cutting and processing
The business of slaughtering, cutting and processing of products intended for human consumption requires a good knowledge of the rules of hygiene, and good working practice.
It is for this reason that at ALC FOOD, we have a whole team of trained and supervised to provide you with quality work while respecting the hygiene measures (products pasteurized or sterilized). ALC FOOD, we have a workshop of poultry production, which reached a high production with a space for modern poultry, where the light, the heat and humidity are controlled.
Our workshop slaughter, cutting, and meets all the standards of hygiene in the preparation of the fresh meat. Our aim is to ensure safety and maximum quality of our products, poultry, thanks to the implementation of methods and of suitable machines to meet the volume of demand is always increasing.
The slaughterhouse is the first step for the chickens having achieved adequate growth to be slaughtered. Our broiler chickens are slaughtered in accordance with the standards of hygiene to provide our consumers with a meat safe, of high quality.
We know how much the meat of chicken is easier to degradation than red meat ; therefore, the temperature of the place where it is stored and the environment with which it is treated is crucial to have good-quality meat.
It is for this reason that at ALC FOOD, we have a certain amount of time after the die-cutting to cool the chicken at a temperature between 0 °C and 4 °C before packing.
Chickens that are not packages are sent in a cold room. Thanks to this chamber cold, our products have a shelf life much longer (6 months up to 24 months) that holds fresh traditional that can be found elsewhere (14 days).
