Our traceability system is based on computer memorisation of the information on the bovine passport (herd No., breed, date of birth, etc.).

Traceability consists of recording all the key steps in the production process.

Thus, we can guarantee the origin of the products bought by the consumer: breed, farmer, place of birth and fattening. This information accompanies the entire cutting and processing process.

Traceability in practice



  The animals are identified at most 48 hours after their birth. 2 tags are placed on each ear. These tags bear the unique national identification number, consisting of the country code and a 10-digit number. When these tags are put on, a passport is issued. This follows the animal throughout its rearing and processing cycle. It indicates all the characteristics of the animal.
  The information on the animal's passport is entered:
- national identification number
- sex
- breeds of sire and dam
- birth herd No.
- fattening herd No.
- date of birth The details of the supplier are recorded, along with the date and time of arrival.
  At the time of fiscal weighing of the carcasses, a ticket is printed out.
This indicates:
- the slaughter No. (specific Soviba No. directly related to the animal's national identification number)
- national identification number of the animal
- supplier code
- date and time of fiscal weighing
- time
- birth herd No.
- fattening herd No.
This ticket is attached, in 4 copies, to the carcass, along with a ticket indicating the slaughter No.
  Each quarter is already identified by the slaughter No. On entering this room, the quarters are batched on the basis of the various specifications.
They are recorded under the same batch number, directly related to the slaughter No.
It is this batch number that then becomes the tracing element.
  Each muscle from a batch of quarters is also identified by a ticket indicating:
- batch No.
- slaughter date
- product name
- packaging date and expiry date
- name and address of the Soviba plant .
  Meat intended for the production of mince is packaged in vats.
Each vat is identified by a label indicating:
- date and time vat filled
- batch No.
- vat number
  Each vat containing the meat is already identified.
After the first grinding, a mix No. is allocated to vats containing meat from the same grinding. This mix No. is directly related to the cutting room batch No. It is this mix No. that becomes the tracing element.
Each vat resulting from the same mix has a ticket:
- mix No.
- vat No.
- weight
- fat content
  The meat is then formed and placed in trays and labelled.
The label indicates the following information:
- use before date
- packaging date
- price per kilo
- tray price
- traceability No. directly related to the mix No..
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