Process Flow Charts

FLOWCHART NO.1: Receival, Storage & Processing of Meat and Non-meat Ingredients

FLOWCHART NO.2: Manufacture of Raw Sausages/ FODMAP Raw Sausages

FLOWCHART NO.3: Manufacture of Uncured/ Cured/ FODMAP Cooked Sausages

FLOWCHART NO.3A: Manufacture of Cooked Cured Sausage - Liverwurst

FLOWCHART NO.4: Manufacture of Raw Moisture Infused (MI) & Raw Cured Whole Muscle (WM) Products

FLOWCHART NO.5: Manufacture of Cooked Cured and Cooked Moisture Infused Whole Muscle Products

FLOWCHART NO.6: Manufacture of Dried & Cooked Manufactured Meat - Biltong

FLOWCHART NO.7: Manufacture of Dried and Cooked Manufactured Meat

(Droewors, Succuk, Lap Cheong, Beef Shtickles, Petit Sec Aux Herbs & Natural Chorizo)

FLOWCHART NO.8: Raw Ground (Minced) Meat

FLOWCHART NO.9: Manufacture of Raw Beef Burgers (Fresh & Frozen), Natural FODMAP Beef Burgers (Fresh), Chicken Burgers (Frozen), Meat Loaf & Meat Balls

FLOWCHART NO.10: Manufacture of Chicken Soup/ FODMAP Free Range Chicken Broth

FLOWCHART FINAL: Post Cooking Cooling, Slicing, Packing (Vacuum & MAP), All Product Storage, Load Out and Dispatch