Butchers trading on stamp of confidence.Coventry butcher business Aubrey Allen is leading the way with a new meat quality standard launched at the NEC (NEC Corporation, Tokyo, www.nec.com, www.necus.com) An electronics conglomerate known in the U.S. for its monitors. In Japan, it had the lion's share of the PC market until the late 1990s (see PC 98).NEC was founded in Tokyo in 1899 as Nippon Electric Company, Ltd. this week. The National Association of Catering Butchers (NACB NACB National Academy of Clinical Biochemistry NACB National Association of College Broadcasters (trade association for student radio and TV stations) NACB National Accreditation of Certification Bodies NACB Non-Aligned Coordinating Bureau ) unveiled the benchmark on Monday at the Hospitality 99 trade show. Aubrey Allen managing director Peter Allen, a director of the association, believes this quality stamp takes confidence in the industry to a new level in the wake of the "mad cow: disease crisis. The stamp will enable retailers to trace exactly where the meat has come from, from birth to slaughter slaughter 1. the killing of animals for the preparation of meat for human consumption. Many methods are used. See also emergency slaughter, captive bolt pistol, carbon dioxide anesthesia, jewish slaughter, muslim slaughter, pithing, puntilla, shechita, sikh slaughter. 2. - giving a complete log of the animal's history. Mr Allen said: ``In the past 10 years, the Years, The the seven decades of Eleanor Pargiter’s life. [Br. Lit.: Benét, 1109] See : Time NACB has introduced hygiene hygiene, science of preserving and promoting the health of both the individual and the community. It has many aspects: personal hygiene (proper living habits, cleanliness of body and clothing, healthful diet, a balanced regimen of rest and exercise); domestic hygiene standards that are now unprecedented in any industry. The assurance scheme will operate to ensure the highest standards throughout the whole chain of production and processing, guaranteeing quality. ``Feed manufacturers, hauliers, wholesalers and auctioneers will be working to set codes of practice to ensure no link in the chain goes un-monitored.'' He added: ``It is in the best interest of the industry to ensure that it has a positive image. "Customers want peace of mind about the quality of the meat they purchase. ``In turn, caterers are demanding to know more, not only about the meat they buy, but of the farming environment within which the animals are reared.'' |
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