At MS for Meat Trading, food safety is not a department — it is how every carton is bought, stored, cut and delivered. This policy sets out the commitments we make to every customer, from hotel kitchens to family tables.
Our commitment
We supply meat that is safe, wholesome, halal and exactly as described. Management is responsible for this policy, provides the resources to carry it out and reviews it at least once a year, or sooner when regulations, suppliers or our operations change.
Approved suppliers
- We buy only from export-licensed plants approved by the authorities of their country and accepted for import into Egypt.
- Every shipment arrives with a veterinary health certificate, certificate of origin and halal slaughter certificate.
- Suppliers are reviewed on documentation, product temperature on arrival, labelling and complaint history; those that fall short are suspended.
Halal assurance
All meat we sell is slaughtered according to Islamic rites under the supervision of recognised halal certification bodies. Halal certificates are checked against each shipment before it is released for sale, and halal and non-compliant goods are never stored or handled together.
Cold-chain control
| Product | Storage | Delivery |
|---|---|---|
| Chilled meat | 0 to 4 °C | 0 to 4 °C, refrigerated vehicle |
| Frozen meat | −18 °C or below | −18 °C or below, refrigerated vehicle |
| Ready products | 0 to 4 °C | Prepared and dispatched the same day |
Cold rooms and vehicles are temperature-logged continuously. Any product found outside these limits is held, assessed and, if in doubt, destroyed — never sold.
Hygiene and HACCP
Our receiving, storage, cutting and packing operations follow a HACCP-based food safety plan that identifies hazards and controls them at critical points: receiving temperature, storage temperature, cutting-room hygiene, metal and foreign-body checks, packaging integrity and dispatch temperature. Cleaning schedules, pest control and water quality are documented and verified.
Traceability and recall
Every carton keeps its origin, plant number, production date and lot number from arrival to delivery, and every order records which lots it contains. If a product ever needs to be withdrawn, we can identify affected customers within hours, contact them directly and arrange collection and replacement.
Our people
Everyone who handles food is trained in hygiene and safe handling before starting work and refreshed every year, holds a valid health certificate and follows clear rules on protective clothing, hand washing and illness reporting.
Delivery and your role
- Check the temperature and packaging when your order arrives, and tell the driver at once if anything is wrong.
- Store chilled meat at 0–4 °C and use it within three days, or freeze it on the day of delivery.
- Thaw frozen meat slowly in the refrigerator, never at room temperature, and do not refreeze it once thawed.
Compliance and review
We comply with Egyptian food law and the requirements of the National Food Safety Authority (NFSA), and we welcome inspections and customer audits. Complaints about quality or safety are logged, investigated and answered within two working days.