Monitoring and control

The meat products produced in this collection are quantitatively and qualitatively controlled, and from a health point of view, in accordance with the full regulations and standards. In addition to chemical and microbiological tests performed on various meat products and input materials, histological specimens are also used to identify any unauthorized substance. Regarding the role that protein meat products play in providing daily food to a significant number of people in the world, establishing a continuous monitoring system to improve the level of food safety with continuous and timely control of products is one of the main programs of the quality control unit. In addition to the organization's regulatory control system, competent authorities include Food and Drug Administration, National Veterinary Organization and National Standard Organization, strict monitoring of production conditions, including raw materials used, environmental health, production lines, personal hygiene, production workers, devices and Controlling and evaluating machines.