Dunleavy Meats have a comprehensive Food Safety Management System under our Hazard Analysis Critical Control Point (HACCP) System, where training is given that it operates from the top down to secure maximum food hygiene and safety levels at each stage of the production process.

Dunleavy Meats employs this good Manufacturing Practice approach where product integrity begins on the farm with our suppliers and with this partnership it ensures we maintain consistently high standards in what is a controlled, hygienic and safe environment.

Through our DEM IT system we can provide complete and instantaneous traceability. We also have the flexibility through this system to control and monitor product specifications in a real time environment.

This system effectively underpins our Total Quality Management System.

At Dunleavy’s it is our policy to produce beef and lamb products which meet and exceed customer safety and quality requirements. We have technical team who executes quality control checks to ensure the product is fit to customer requirements. This demonstrates our compliance with relevant legislation, customer codes of practice and third party standards.

Accreditations: 

BRC 

HACCP 

Halal Authority of Ireland