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.
Today
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.
With Gastrologic
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.
Questions & answers
Frequently asked questions
The record is created where the work happens – on the terminal, not at a desk. On the day of the inspection the evidence is ready at the push of a button.
With rolling counts within the month, not only at the year-end stocktake.
Yes. Every movement carries a timestamp and a responsible person.
See it against your own numbers.
We set up a proof of concept with your articles and your processes. After 7 days you will know whether it fits.