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Producers
who are members of the CANA pork group (Atlantic porc) supply 75% of the
pigs slaughtered by SOVIBA St Maixent. 20% come from other groups and
5% from independent pig farmers.
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The
4 main parts of the carcass bear the traceability identification number.
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The
UNIPORC identification acts as an interface between the upstream and downstream
traceability systems.
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On
exiting the chilling cold store, the carcasses are presented to an operator
responsible for identifying their allocation. He organises automatic grouping
together and grading of carcasses in the equalising cold store.
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Batching of pigs by technical data sheet is carried out by automatic steering of the equalising cold store. | |
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The pH of each ham is measured before the carcass enters the cutting room: this essential sorting element is incorporated in the data base in addition to the existing information (slaughter number, weight, stamp, etc.). A "cutting entry" batch is formed at this stage. | |
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The parts are identified and sent to the various packaging lines. | |
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Incorporation of batch number on the packaging. The label indicates the cut batch number, the specific production information and the legally required text. | |
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The delivery slip indicates the batch number guaranteeing traceability. | |
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