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Quality is a great word, but what exactly does it mean to Verhey? Our quality system, based on FSSC 22000 and HACCP principles, ensures that all processes are registered and verified. This system contains a detailed description of our work methods, procedures and regulations. Verhey frequently tests its quality system by way of inspections and internal audits, regularly performed by external auditors and the DNV trade union.

Receiving cattle
Slaughterhouses and beef suppliers are assessed at each delivery by Verhey Vlees. In addition to microbiological sampling per delivery, our quality assurance team employs an excellent ABC assessment system to brand each new supplier with the C status, meaning each supplier is subject to strict visual and microbiological tests. The supplier is also assessed on product scent and colour, PH values, slaughterhouse hygiene, cooling facilities and transportation. The quality assurance team always submits their final results to the supplier. The results are then registered per slaughterhouse and per delivery in our ERP system.

Hygiene: general
All staff members are automatically led through the sanitation area before resuming their activities. Washing and disinfecting hands (separate processes) is guaranteed through a clearance system that employs roller doors. Each staff member is given a pair of shoes that may be exclusively worn inside the area as well as freshly-washed clothing on a daily basis. The shoes are automatically sanitised by a machine upon departure from the production areas and then thoroughly cleaned with a high-pressure device by each employee. Staff members are also required to wear hairnets (to cover head hair, moustaches and beards) and gloves. Jewellery is strictly prohibited.

Hygiene and the cutting process
The cutting tables are rotated 180° during the first break. During the second break the dirty tables are replaced by clean ones, and in the third and final break the second set of tables is rotated. This process serves to prevent unnecessary cross-contamination.

The butchers and boners have two sets of knives which are cleaned during each break in industrial dishwashers. The slaughter halls are cleaned and swept during each break by our in-house service. The quality assurance team takes regular product samples to maintain good hygiene, conducts perishability tests on various products and may adjust the “best before date” based on these results. The final daily cleanup is outsourced to external parties. Our quality assurance team supervises the cleanup, makes quality checks before production is resumed and takes relevant AGAR samples at crucial points in the departments. The sanitation company is provided with daily feedback.

Hands-off processing. Our Robot ensures that the beef cuts are vacuum sealed.

Metal detection
The products are regularly checked for the presence of metal. The conveyor belt immediately stops once metal has been detected. Our quality assurance team is warned and then carefully examines the product in accordance with quality assurance protocols.

Cooling process monitoring
The cooling process is never interrupted, meaning the beef is never subject to temperature changes during processing and storage.

All processes and facilities are monitored by computerised data loggers that conduct constant temperature checks in the various departments. This monitoring system has pre-set temperature values per department. As soon as a department or service area deviates from the norm values, the system sends a warning SMS or email to our technical services department. Internet technology has allowed for 24/7 intervention via phone or computer. A gold service contract with our cooling company ensures fast repair times and a high-quality cooling system.

All of our freight trucks and those of our carriers have data loggers that monitor temperatures. The results can be requested at any time in the security system.

All packaging components meet the requirements outlined in the 1935/2004 European framework regulation.