Single Protein Safeguards

• All proteins are handled separately, according to their allocated production schedule. For example, we never produce ‘kangaroo’ during a ‘chicken’ batch.
• This eliminates the risk of cross-protein contamination during the preparation and packaging of the finished products. 
• No two proteins will ever be used on the same equipment concurrently i.e. we never mince kangaroo after mincing chicken, without first ensuring that the equipment and workplace have been washed and sanitized properly. 
• All proteins are labelled clearly at the on-set, during the course of production and into their finished state. 

This is not a requirement mandated by AVS but in addition to existing food safety guidelines, the single protein safeguard is one cardinal rule we take very seriously. 

Raw Food Preparation

• We handle all raw meats ideally for raw food consumption, i.e. we don’t leave the meats out thawed before further handling it. People may have opinions about whether mincing modifies the molecular state of the meat but that’s a topic for another time. Minimally, you should know that we handle raw food as safely as we can in a temperature controlled environment. 
• All finished products are blast frozen so as to achieve at least -30 degree celsius in the shortest time possible. We do this to ensure risk of bacteria multiplication (if any) remains negligible during the course of production. 

Transportation

• As a general rule, we apply the principles and standards set in Section 16 of the Environment Public Health (Food Hygiene) Regulations on “Transport of Food”.
• All products are packed and transported in sealed or original packaging. 
• All frozen products are shipped in a temperature controlled vehicle and done in-house*.

This is to ensure all orders are always handled safely and in good condition when it reaches our customers. . 

*Save for extenuating circumstances, we may deploy a third-party logistics company who meets our operating standards.