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G Gastrologic

Meat processing

Inspections arrive unannounced. The evidence should already be prepared.

In meat processing it is not only quality that counts, but provability — on the day of the inspection.

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What the day looks like today

  • Records live across several binders and several spreadsheets.
  • Shrinkage only becomes visible at the annual stocktake.
  • Who handled which batch and when cannot be proven afterwards.

What it looks like with Gastrologic

  • Evidence is ready at the push of a button, not after two days of searching.
  • Rolling counts show shrinkage within the month, not the year.
  • Every movement carries a timestamp and a responsible person.

The modules that matter most here

You do not have to introduce everything at once. These three pay off fastest in your industry.

Stocktaking

Rolling counts instead of a year-end shutdown.

Traceability

From batch to customer and back — in minutes instead of binders.

Goods-in

Every delivery recorded with batch and expiry date before it enters the warehouse.

What the law requires

Alongside EU 178/2002, HACCP plans require complete documentation of critical points. The record is created where the work happens — on the terminal, not at a desk.

See it against your own numbers.

We set up a proof of concept with your articles and your processes. After 14 days you will know whether it fits.

Request a proof of concept