We purchase our beef from strictly selected slaughterhouses in South Germany and Austria. Like us, these slaughterhouses work with a certified quality system. We visit these slaughterhouses regularly to see first-hand their approach to work and hygiene situation. 

Upon receiving the beef at our company, we assign a batch number to
each party of beef for quickly tracing the origins of the meat in case of calamities. The following data are linked to this batch number: 
  • Country of birth 
  • Country of fattening
  • Country of slaughter + Identification Number of the slaughterhouse 
  • Country of cutting + Identification Number of the cutting hall           (For us this is always Holland EG 75) 
  • Slaughter date
Quality system
End-2010 we took our certified BRC / IFS  quality system in use. This quality system ensures that our production takes place in a food-safe and 
hygienic setting. Periodic inspection of this system is carried out by DNV. Plus, our company is subject to daily supervision by the RVV & VWA (National Inspection Service for Livestock and Meat & Food and 
Consumer Product Safety Authority).
To ascertain proper monitoring of our product quality and state of hygiene within our company, the following inspections take place. 
Incoming goods inspection
The incoming beef is visually checked for quality, where any blemishes 
are cut out (a report is made on this). Further, the core temperature of 
the beef sorts is measured, this needs to be <7 C°.  
Daily inspection: 
Daily, a regular employee carries out various inspections. These inspections include, among other things: 
  • Random temperature checks. Temperature of products in different departments are measured and registered. 
  • Cleanliness checks. Before setting to work, the different departments are subject to visual inspections for cleanliness. If approved, one can start production. If not approved, measures are taken first. 
Bacteriological inspection: 
Periodically, we carry out so-called Agar inspections using Agar plates to check whether after cleaning activities any bacteria may have remained on such things as carving boards, knives, trays and the like. 
Our products (incoming and outgoing) are subject to periodic bacteriological inspections. Small round slabs of meat are cut off from a product and sent to the KBBL Laboratory in Wijhe. There, the meat is checked as to the following points: Aerobe bacterial count, E.coli, Enteros, etc. The results of these inspections can be sent to you upon request. Should you wish to receive these, send an e-mail to kwaliteit@hogeslagolst.nl.

Hogeslag-Olst B.V. is per November 2010 BRC en IFS gecertificeerd. 
Hogeslag-Olst b.v.
Groothandel in vlees

Industrieweg 16
8121 BZ Olst (NL)
T. +31 (0)570-563971
E. info@hogeslagolst.nl