A Singapore, home-grown local meat processing plant, obsessed with keeping its frozen meats at -18℃. That is the temperature that most effectively minimise the natural meat deterioration process, slowing down most biological processes and enzyme activities. It is also a terrific temperature that is not too cold to damage the meat tissues.
They import their meats from Australia, Brazil and New Zealand and served clients who operate high-end restaurants, luxury hotels and local food establishments.
The Singapore Accreditation Council awarded them with the HACCP (Hazard Analysis Critical Control Points) certificate (200905482N). The HACCP is a management system for assessing food safety requirements. The assessment covers areas from the control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
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