Business

Eurostock Foods recognised for best practice in manufacturing

Eurostock's managing director Gary White and technical manager Arlene McEvoy with the company's certificate of conformity. Photo: Edward Byrne Photography
Eurostock's managing director Gary White and technical manager Arlene McEvoy with the company's certificate of conformity. Photo: Edward Byrne Photography Eurostock's managing director Gary White and technical manager Arlene McEvoy with the company's certificate of conformity. Photo: Edward Byrne Photography

LURGAN-based added-value meat supplier Eurostock Foods has been awarded the highest possible recognition for its food manufacturing practices by the British Retail Consortium’s (BRC) Global Standard for Food Safety.

The company - one of the leading primal and value added meat processors in the UK and Ireland, employing around 250 people at two sites - achieved Grade A++ and was rated with zero non-conformances, one of the few companies to be 100 per cent compliant with the BRC’s stringent standards.

The assessment included an unannounced audit of Eurostock’s premises in Lurgan and Wigan, its operational systems and procedures.

BRC accreditation ensures the implementation of best practice within the production process, ultimately safeguarding the food chain and protecting the retailer’s brand as well as the consumer.

Arlene McEvoy, technical manager for Eurostock, said: “As a partner supplier to some of the UK and Europe’s leading retailers we have invested in leading-edge systems and processes to ensure we employ the highest possible standards across our production sites.

“This recognition by the BRC is further evidence of how Eurostock continues to raise the bar when it comes to best practice. Ultimately this offers great reassurance to both our retail customers and the end consumer.”

Eurostock Foods offers a full multi-species food offering to retail and food service customers, including value added chilled and frozen products; cooked component ingredients such as mince beef, lamb and pork; and convenient, added value sous-vide ranges.