Meat, Poultry & Fish Consultancy in Nepal
Meat, poultry and fish demand the highest hygiene and temperature control. Facility design and cold-chain discipline decide food safety here.
Common Challenges
- Cross-contamination between raw and finished areas
- Cold-chain breaks
- Short shelf life of fresh products
- Limited documented food safety systems
How IFTBC Helps
- Hygienic facility zoning and layout
- HACCP and ISO 22000 preparation
- Cold storage and vacuum packaging planning
- Further processed product development
Reference
Related Rules and Standards
- National Food Hygiene Policy, 2076
- Mandatory Quality Standards for Food and Feed Materials, 2082
- Notices on industrial trans fat limit and paper in direct contact with food (standards 2.18 and 17.1)
- Notice re-issuing Section 16: Maximum Residue Limits (MRL) for pesticides
- Notices on fruit juice standards (03.01, 03.05) and revised lab analysis service fees
- Notices on cereal-based complementary foods for infants (07.28) and revised heavy metal limits
Questions
Common Questions
Do you help with HACCP for meat plants?
Yes. We help build HACCP plans, procedures and records. Certification itself is granted by independent bodies.
Do you plan cold storage?
Yes. We help size storage and plan temperature control and monitoring.
Working in This Sector?
Tell us about your product or plant, and we will suggest where to begin.