Our operational framework is guided by The Meat Safety Act of 2000, as well as the Agricultural Products Standards act of 1990. Within these two sets of legislation, we have developed a Hygiene Management System in order to guide us step by step through all our processes.
For each process a SOP (Standard Operating Procedure) is developed as a practical guideline that is followed on a daily basis in order to maintain the highest possible hygiene standards.
In order to support this hygiene Management System we sampled our products and swabbed our working surfaces on a weekly basis via two SANAS accredited laboratories.
The -farm to the Fork- principle is of utmost importance to RTV and therefore we have developed a traceability system right through our process.
Robbie Hamilton - Operation Manager
