En­sur­ing the meat cold chain is in­tact

The Witness - Wheels - - TRANSPORT - DAVE SCOTT

GE­ORGIE’S Pork is one of only five trans­porters who can cer­tify the health of the pork they trans­port in South Africa.

The KZN fam­ily busi­ness has been putting Sala (South African Live­stock Auc­tion­eers) pork on KZN ta­bles since 1989, but only launched the brand in 2015, with the prom­ise of “Real Pork. Real Flavour”.

This dis­tinc­tive new brand­ing is also very prom­i­nent on the sides of a new fleet of Isuzu trucks sup­plied by Key Pi­eter­mar­itzburg — a mov­ing, eye­catch­ing bill board on our free­ways and at KZN chain stores.

Ge­orgie’s is also a clever strate­gic mar­ket­ing ex­er­cise by Sala busi­ness part­ners Sean Scott and Ryan Bruwer.

They ex­plain: “Mod­ern con­sumers re­quire brand recog­ni­tion which Sala pork did not have.”

And with this comes brand con­fi­dence, where Sala is one of very few South African com­pa­nies that have FSSC qual­i­fi­ca­tions — Food Safety Sys­tem Cer­ti­fi­ca­tion. FSSC 22000 is fully recog­nised by the Global Food Safety Ini­tia­tive (GFSI) and is based on ex­ist­ing ISO Stan­dards.

“It demon­strates that Sala has a ro­bust food safety man­age­ment sys­tem in place that meets the re­quire­ments of cus­tomers and con­sumers.”

Match­ing ISO stan­dards is a mas­sive achieve­ment in terms of di­verse in­te­grated op­er­a­tions at Sala. It means full trace­abil­ity of Ge­orgie’s prod­uct lineup where Sala farms and trans­ports pigs, operates an abat­toir, pro­cesses pork prod­ucts and fi­nally en­sures in­tegrity of the cold chain into KZN chain stores and fur­ther afield.

With 230 em­ploy­ees, Sala pro­cesses 2 000 pigs ev­ery week into 600 tons of pork per month, with de­liv­ery through its re­frig­er­ated truck fleet.

It’s a heavy busi­ness. Each Isuzu truck has a driver plus two as­sis­tants who must rapidly move pork, from 75 kg whole car­casses to shrinkwrapped in­di­vid­ual items, from a truck into cold stor­age.

There can be no health or qual­ity com­pro­mise through­out the en­tire lo­gis­ti­cal chain from trans­port­ing farm live­stock to get­ting the end prod­uct onto the end of the con­sumer’s meal-time fork. This cov­ers 12 trucks each do­ing up to 10 stop-and-drop sit­u­a­tions in a sin­gle day. The trucks have au­to­matic trans­mis­sions, which pre­vent wear and tear and in­crease pro­duc­tiv­ity.

PHOTO: SUP­PLIED

Part­ners Ryan Bouwer and Sean Scott.

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