Consultancy:
Consultancy services are always available to offer guidance, recommendations, support and assistance on all
aspects of food safety at your business. This service provides a cost effective solutions in
terms of inspections, internal auditing, on site trainings and ready to answer all food safety
and hygiene related questions.
Ongoing Inspection:
Carrying out programmed inspections of food businesses to ensure good hygiene
standards are being maintained. An essential part of the inspection is discussing
with the proprietor the steps they are taking to control any potential food safety
hazards. This is referred to as hazard analysis and is an important part of the
legislation. A physical inspection of the premises will also take place to ensure
adequate standards of hygiene are being maintained.
The benefit of ongoing inspection:
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Being more cost-effective;
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Causing less disruption;
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Making it simpler and easier to review management systems;
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Aligning different management systems to improve efficiency;
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Addressing non-conformities;
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Implementing a complete set of food safety management systems and food quality assurance management systems; and
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Meeting all requirements through a single process and report.
Abattoirs and Liarages Designs and Construction:
An abattoir or a slaughterhouse is
a facility where animals are killed and processed into meat foods. The animals most commonly slaughtered for food are cattle (for beef and veal), sheep (for lamb and mutton), pigs (for pork), horses (for horsemeat), goats for chevon, and fowl, largely chickens, turkeys, and ducks, for poultry meat.
The liarages are the places where to keep the animals
before the get slaughtered in the abattoir.
Bothe sites are related to each other. The animals are
Kept in this are for inspection before slaughtering or
Exporting.
However, WAMCOFS, could provide excellent consul-
tancy In setting up the right abattoirs and liarages.