1. Company presentation
Recapé SA cuts, processes and markets meat products through its twelve sites east of Toulouse, in the Lauragais region.
A 900 m 2 meat-cutting and processing plant (NAF code 151E), approved to European standards, processing the following species: large cattle, veal, sheep, pork, fatty palmipeds – to produce six product ranges: fresh meat cuts, fresh charcuterie, cooked charcuterie, cured meats, canned appertised meats.
A 400 m 2 catering workshop (NAF code 555D), preparing over 2,300 meals a day for local canteens.
Ten local food retail outlets: two traditional butchers, one greengrocer and seven mini-markets (from 100 to 550 m 2 ), the common denominator of all these sites being...
The Ultimate Scientific and Technical Reference
This article is included in
Food industry
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Company presentation
History of the implementation of the traceability system
Bibliography
References
Organizations
EAN: European Article Numbering
UCC: Uniform Code Council
GENCOD: Groupe d'étude et de normalisation codification (GS1 France)
DGAI: Direction générale de l'alimentation (French Ministry of Agriculture and Fisheries)
INTERBEV: livestock and meat trade association
CIV: Meat Information Center...
Manufacturers • Suppliers • Distributors
Technology Challenge
IER
INTERSCAN SYSTEM
GENCOD
Websites
http://www.recape.fr Recapé S.A. website.
http://www.qualiboo.fr Presentation of the Qualiboo traceability concept
http://www.ier.fr : automatic identification hardware and software...
Economic data
Standards
NF V46-007 3-1997 : Gros bovins – Traceability of identified meat – Abattoirs.
NF V46-010 9-1998 : Gros bovins – Traceability of identified meats – Cutting, boning, meat processing, packaging and sales workshops.
Theses
Regulations
Directive 2001/95 on general product safety.
Council Directive 93/43/EEC, 14/6/93, on the hygiene of foodstuffs.
Regulation EC 178/2002: laying down the general principles and requirements of food law, establishing the European Food Authority and laying down procedures in matters of food safety.
EC Regulation 1760/2000: system for the identification...
The Ultimate Scientific and Technical Reference
