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Our
products bear the following information on the
label:
- Name
of the company
- Seal
with R.S.I number
- Reference
number
-
R.S.I. number of place of sacrifice
- R.S.I.
number of cutting room
- Lot
number
- Packaging
date
- Expiry
date
Method:
Every
cattle carcass received in the cutting room
bears, under the rules, a label with the following
information:
- Carcass
number
- Date
of slaughter
- RSI
number of slaughterhouse
- Date
of birth
- Bar
code
The
following information is entered in a CarnsB
database:
- Carcass
number
- Date
of slaughter
- RSI
number of slaughterhouse
And
a lot number is assigned as indicated at the
top of the page.
During
cutting, this lot number is maintained and shown
on the label after packaging and labeling of
the pieces.
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