UseCases

Process step

Slaughtering & Dissembling

Several quality-relevant aspects must be observed during the slaughtering and cutting stage of the process, including the necessary controls outlined in EC directives 2073, 852, 853 and 854. These impact the work methods, surfaces, objects, hands and carcasses. Among other things, the temperature of the meat is measured with a probe thermometer. The risk of fecal contamination must also be analyzed and reduced in this stage of the process.

Relevant aspects in regard to quality
  • Mandatory controls in compliance with EG VO 2073, 852, 853, 854
  • Work style, surfaces, tools, hands, carcasses
  • Temperature measurements

!! Risk of fecal contamination

Application of BFD-100
  • Determining TVC within seconds
  • Concluding state of hygiene during production
  • Supporting petri dish method already in place, Establishing an information basis for operational decisions
Process step

Delivery of goods

The controls outlined in EC directives 2073, 852, 853 and 854 must also be carried out in the shipping area to test the quality of the work methods, meat products and transport boxes, which includes checking for cleanliness, temperature, glass breakage and unusual odors. This ensures adherence to the specifications in line with IFS K.O. criteria number 4 and IFS supplier evaluation and enables a guarantee of quality when transferring the product to the customer.

Relevant aspects in regard to quality
  • Mandatory controls in compliance with EG VO 2073, 852, 853, 854
  • Work style, produce, boxes
  • Hygiene, temperature, cullet, odors
  • Compliance with specifications (IFS K.O. Point 4)
  • IFS supplier rating
Application of BFD-100
  • Determining TVC within seconds
  • Concluding the state of hygiene during the delivery process
  • Verifying supplier produce quality at the point of delivery
Process step

Inspection of incoming goods

Meat packers and retailers can utilize the freshdetect BFD-100 to analyze the quality of meat products in the receiving area. Poor quality products can be immediately identified and rejected while ensuring that the remaining products are optimally processed according to their quality.

Relevant aspects in regard to quality
  • Quality of incoming goods
  • Rejection of goods with insufficient quality
  • Choosing the optimal further processing steps according to quality
Application of BFD-100
  • Determining TVC within seconds
  • Immediately rejecting goods that do not meet quality standards
  • Measuring large amount of produce through minimal costs per measurement
  • Ideal allocation of delivered meat based on quality
Process step

Storage & cooling

Temperature variations must be monitored during storage and cooling. The BFD-100 can enhance the minimum controls stipulated in EC directives 2073, 852, 853 and 854 in this case as well. This relates to the work methods, objects, hands and products.

Relevant aspects in regard to quality
  • Temperature profile of meat
  • Mandatory controls in compliance with EG VO 2073, 852, 853, 854
  • Work style, surfaces, hands, goods
Application of BFD-100
  • Determining TVC within seconds
  • Concluding state of hygiene during storage & cooling
  • Concluding influence of temperature
Process step

Dissembling & processing

During the cutting and processing stage, the BFD-100 can once again enhance the controls stipulated in EC directives 2073, 852, 853 and 854, which relate to the work methods, objects, hands and products. This involves detecting the amount of bacteria present on cutting surfaces, machines, transport boxes or air filters. The device can also be used to determine the most suitable way to process the raw products.

Relevant aspects in regard to quality
  • Mandatory controls in compliance with EG VO 2073, 852, 853, 854
  • Work style, tools, hands, produce
  • Bacteria count on: surfaces, machines, boxes, air filters, etc.
  • Ideal allocation of produce
Application of BFD-100
  • Determining TVC within seconds
  • Concluding state of hygiene during production, Supporting petri dish method already in place
  • Establishing Information basis for processing decisions
  • Ideally allocating meat based on quality for further processing
  • Determining the ideal cleaning times
Process step

Packaging

Controls in line with EC directives 2073, 852, 853 and 854 are also required during packaging, the final stage in the process. In this case the controls stipulate analyzing the work methods, surfaces, hands and objects. The BFD-100 can also analyze process hygiene.

Relevant aspects in regard to quality
  • Mandatory controls in compliance with EG VO 2073, 852, 853, 854
  • Work style, surfaces, tools, hands
  • Process hygiene
  • Quality of packaging
  • Inclusions within packaging
  • Packaging curvatures
Application of BFD-100
  • Determining TVC within seconds
  • Concluding state of hygiene during production
  • Evaluating packaging errors

Health Department Inspections & Laboratories

Process step

Laboratories

Even laboratories can utilize the BFD-100, such as for selecting samples for analysis. The rapid tests allow laboratories to determine the most suitable dilution step for the microbiological analysis. This saves time and money.

Relevant aspects in regard to quality
  • Measurement depth has significant influence on costs
  • Anomalies can lead to false analyses
  • Microbiological burden fluctuations within individual sampels
Application of BFD-100
  • Detecting TVC within seconds
  • Testing without restrictions on measurement depth
  • Pretesting to supplement laboratory analyses
  • Containing the dilution range
  • Predefining suitable measurement points
Process step

Inspections / Food inspections

With the BFD-100, food inspections are fast and simple, allowing many more samples to be taken compared to conventional microbiological analyses. In a survey carried out by the University of Leipzig, food inspectors had a predominately positive stance toward the BFD-100 rapid tests, emphasizing its usefulness as a line of reasoning and for making on-site decisions at companies undergoing inspection.

Relevant aspects in regard to quality
  • Risk of false analyses through anamolies
  • Production issues go undetected
  • Costs restrict the measurement depth
Application of BFD-100
  • Detecting TVC within seconds
  • Measurements with no restrictions on density
  • Supplementing laboratory testing
  • Analyzing hygiene conditions along the process chains in realtime
  • Predetermining suitable measurement points