Slaughterhouse’s cutting services
As part of the modernization efforts of Casablanca Abattoirs, a new cutting room was inaugurated on April 2021, offering professionals quality equipment in line with the highest standards of hygiene.
Spread over an exploitable surface of 343 m², this equipment includes:
• Two cutting lines
• An area dedicated to the preparation of minced meat
• Two vacuum packing machines
• A room for the preparation of raw sausages (Merguez) of 31m².
• A packaging line (a link of the cutting room with the packaging and labelling room)
• A positive cold room with a surface area of 163 m².
• A cold room of 34 m² (reception of meats and weighing)
• A dry storage room for ingredients and packaging of 63 m².
• A labelling and packaging room of 112 m².
• A shipping hall for finished products 72 m² with 2 shipping docks.
Casablanca Meat Processing Plants have been approved by ONSSA (National Food Safety Agency) since 2016 and ISO 22000 certified for the 5th consecutive year since 2017 and ISO 9001 certified for the 2nd consecutive year since 2020.