Our unit in Acton is temperature controlled, we have different cutting rooms for preparations like cutting red meat or poultry etc, so every aspect of protecting from cross contamination is achieved.
We have specific cold rooms for different types of meat; one being a freezer that operates at -24c, one for poultry, for raw meats, for box beef and one for cooked meats, all temperatures are checked and recorded 3 times per day.
We have a separate loading and unloading bay.
We also have metal detector so that all meat that is either brought in or dispatched will go through it for added protection, the metal detector is also checked and recorded 3 times per day.
All equipment that we use is to a very high standard right down to tool sterilisation.