I am sure you are aware of the news story surrounding horsemeat in beef products. LBC Catering Services want to assure you that we do not use beef or beef products from any of the suppliers mentioned in the media. We have received statements from our suppliers assuring us that the source of beef is from the UK. Beef of this origin has full traceability and integrity.
Our Halal meat supplier reassure us that they do not buy any Halal products from the manufacturer involved and that none of the Halal products they supply are implicated in these reports. Our supplier also obtained written statements from sources that the meat is pork free and has been sourced from certificated premises.
I trust this will address any queries you might receive concerning the meat used in our menus.
22nd January 2013
In light of the investigation underway by the FSA regarding the contamination of equine and porcine in some retail beef burgers. This issue does not affect us or any of our products.
However to confirm this, we have contacted all our Beef suppliers .Written responses have been received from them all stating they do not process equine or porcine on any of their sites. Standalone cutting plants have also confirmed that their supply is from Slaughterhouses processing only bovine. The Beef used by Pinnacle Foods is source from the UK, Ireland, Belgium, Germany, Holland, Poland and Namibia, as requested by individual customers.
The procedure to ensure authenticity of origin and meat species is by way of cross referencing purchase conformation to specification, visual intake checks and label checks. Species testing of raw material and finished goods will become part of routine testing which will be implemented from the 23.01.2013.
To reduce cross contamination only one species is processed on any individual day or shift. Cleaning of all equipment and rooms is under taken (by a documented work instruction) at the end of every production run, to ensure that this has been done correctly visual start up checks are made at the beginning of the next production. There are also weekly hygiene swops taken for micro. All key stages from goods in to dispatch are recorded and documented for reference.