The Operating Subsidiaries have established raw material specifications emphasizing quality standards such as freshness, appearance, size, and required certifications. Supplier evaluations are conducted through audits, sampling, testing, and review of quality documentation. Storage guidelines include temperature control, limits on storage duration, segregation to prevent cross-contamination, and a first-expires, first-out (FEFO) system to maintain freshness. Standardized recipes and standard operating procedures (SOPs) are implemented to ensure consistency and food safety. Regular quality inspections are performed, and HACCP and ISO 22000:2018 standards are applied throughout food preparation in the central kitchen to maintain food safety and quality.
Masterbeef Group's Comment on Supply Chain
The Operating Subsidiaries have established raw material specifications emphasizing quality standards such as freshness, appearance, size, and required certifications. Supplier evaluations are conducted through audits, sampling, testing, and review of quality documentation. Storage guidelines include temperature control, limits on storage duration, segregation to prevent cross-contamination, and a first-expires, first-out (FEFO) system to maintain freshness. Standardized recipes and standard operating procedures (SOPs) are implemented to ensure consistency and food safety. Regular quality inspections are performed, and HACCP and ISO 22000:2018 standards are applied throughout food preparation in the central kitchen to maintain food safety and quality.
Sources:
Masterbeef Group's official press releases and regulatory filings; CSIMarket.com's supply-chain research; and the financial filings and press releases of other companies cited in this report.
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