Kaweka’s Food Safety & Hygiene regime

Technically speaking, Kaweka specialises in an area known as the thermal processing of low acid foods. This field of expertise is extremely small and technically demanding, both in New Zealand and globally. Because of this, Kaweka operates to the highest standards of food safety prevailing in any realm of industrial food processing.

To achieve high safety outcomes, we apply simple physical principles involving pressure and steam to “sterilise” the food, but in an innovative and highly technical manner.

Our systems are advanced enough to tell us the temperature inside a particular particle of meat, in the middle of a pouch, in the middle of a sealed vessel. We validate all our work with extensive testing, records, highly trained and expert supervisory staff and various types of regular and systematic laboratory work.

Kaweka’s premises have been purpose-built and constructed to the highest possible food hygiene standards necessary for meat export to EU member countries.

In line with accepted best practice, Kaweka is operating HACCP (Hazard Analysis & Critical Control Point) based Food Safety Programme (FSP).