Maier Wild... synonimous for quality

Control Level l: Slaying the game

• The hunter slays the game
• The hunter has to confirm that the following standards were observed:

1. The animal did not behave abnormally before it was slain. The animal was in good health
2. The meat is not environmentally contaminated
3. There are no doubts as to the quality of the meat
4. The animals are wild and not farmed

• The offal and carcass have to be checked by specially trained hunter* who decides whether the meat is fit for human consumption.

*certified professional German hunter who has been specially trained to inspect the meat for human consumption

Control Level ll: Collecting the game

• Proper storage at registered collection points that are regularly inspected by official veterinaries
• Monitoring of the cooling: -1 to +1 °C (compulsory temperature 7 °C)
• Examining the hygiene conditions at the collection points
• The game is collected by our own truck fleet
• The drivers have undergone a special training or they are butchers

Control lll: incoming good at the company Maier

• sensory examination of the carcasses
• checking of traceability with the help of the certificate of origin in connection with the badge on each animal
• the certificate of origin includes:

1. supplier number
2. wild badge number
3. species of animal
4. date/time of shooting
5. temperature
6. any abnormalities
7. identifications of the knowledgeable person

Control Level lV: Examination by a veterinary/laboratory and self testing

• Inspection of each skinned animal by an official veterinary
• Wild boar meat has to be examined for trichinae by an official veterinary at the company
• Tests for bacteria in the preparation rooms and on the employees
• Constant hygiene training
• Examination of the expiry dates of the products

Control V: production plant/packaging

• the cutting of the animals is carried by qualified and special trained butchers
• during the production until the goods are leaving our house we are performing temperature controls, weight controls and quality controls
• permanent checking of the hygiene during production

Control Level VI: Labeling

Each label indicates:

• Approval number
• Product description
• Detailed instruction on storage and preparation
• 100% traceability by bar code
• EAN13 weight bar code

Control Level Vll: Storage/outgoing goods

The frozen goods are stored at - 24 °C. Before dispatch the goods undergo final inspection in a computer controlled cold store.