Packing: The term Packing implies all of the activities required in the transformation of meat products in which the following processes are listed:
- Cutting and Deboning
- Added Value
- Hamburger Line
- Frozen Storage
All listed processes are provided with state of the art technology and equipment. Also, all operations at this stages are carried out under a Safety Performance System.
Our Packing holds the following certifications:
- Federal Inspection Certification (TIF No. 388)
- Food Safety System Certification (FSSC 22000)
- Mexico Supreme Quality
- Hazard Analisis and Critical Control Points (HACCP)
- Animal Welfare Certification
- Removal of Materials of Specific Risk for BSE
- E.coli Addendum
Grupo Gusi’s trained personnel and ability for fast response have allowed it to attend the most demanding national and international clientele in a practically immediate manner.
Abattoir: The stunning containers, the transportation chain, the removal of skin and platforms for work are automated and synchronized with the production line, allowing maximum comfort for the abattoir personnel and providing the facilities with the ability to process up to 1,200 animals per shift.
Eviscerating: The eviscerating area is provided with scalding equipment made with French technology, allowing it to afford the viscera with a finished product that is recognized internationally. Additionally, the area has exclusive space for vacuum packing of the processed viscera with tunnels that produce frozen wind shears which deliver a fast freezing of the products reducing depletion and therefore benefitting our clients.
Cutting and deboning: This area has been extended recently integrating four work tables with the capacity to process up to 1,200 channels per shift. In order to achieve this renovation, equipment from Uruguay was used which provided simplicity and quickness to the process, generating a safe environment that avoids cross contamination in our meat products.
All meat products that are processed in this area are packed in a high vacuum, ensuring their shelf life.
Added Value: This corresponds to a very versatile area which can be created according to the needs of the client. It has the capacity to process marinated, matured, portioned, dehydrated and injected products.
In this area, meat products can be packed in a high vacuum and offered in a piece or individual (portioned) presentation since there is equipment available for both cases.
All processes and technological appliances are focused on the efficiency and quality of our finished products.
The hygiene and safety of our process allow us to deliver products that possess both the client’s specifications as well as the declared shelf life.