Processing / Butchery
Whatever the variety of sausage, whether it is boiled, cooked or raw, the German butcheries produce regional specialities and German classics. The raw material meat is, by nature, a sensitive foodstuff. As a result, the processing must be handled particularly carefully. Transparency in manufacture is an important sales argument for the consumer: And the food retailers are placing increasing importance on a certified quality assurance process. QS gives meat processors the opportunity to, alongside their own functioning monitoring system, to also make use of the benefits of a cross-stage quality assurance process. As a result, each QS company in the butchery sector has the opportunity to gain a better overview of their daily processes and to monitor these.
