Certificates

Environmental Certificate

The internationally recognized ISO 14001 standard was first published in 1996 and specifies detailed requirements for establishing an environmental management system. Core-element of the standard is the continuous improvement process, which is achieved through the plan-do-check-act cycle. The certification of the environmental management system is carried out by an independent certification body. The environmental certification according to ISO 14001 guarantees that ALPENRIND continuously engages in the active environmental protection.

IFS guarantees the highest standards

The IFS standard is currently the most widely-adopted standard in European businesses. The International Food Standard was developed by the Central Association of German Retail Trade (HDE) in 2003. The standard is supported by French retailers and certifications are currently being carried out in Asia. It serves as a policy for assessing the quality and risk management systems of private label suppliers. The IFS standard describes specific quality and hygiene criteria, the individual components of which are incorporated into ALPENRIND`s processes to ensure the necessary level of quality. The IFS is currently the most widely-applied GFSI-based QA system. It requires a company to have comprehensive quality management system in place and also monitors the implementation of such a system within the company. Risk analysis, preventative measures and corrective action must not only be laid down in writing - they must also be performed. IFS certification is carried out by the independent EFSIS certification body. Specially trained personnel, a high technical standard and a lean corporate structure are prerequisites for receiving (and retaining) the standard.

HACCP serves to protect each and every consumer

HACCP is a risk management system for anyone that produces, handles, processes, stores, transports or sells food. The aim is to eliminate any outside influences that could cause illness to human beings as a result of food consumption.

The HACCP system originates from a collaboration between the WHO and FAO, aimed at improving health care and food safety. The commission of experts that was founded is called the "Codex Almentarius Commission". It has its permanent European headquarters in Rome.

The HACCP system is based on seven principles:

  • Performance of risk analysis.
  • Determination of critical control points.
  • Determination of critical limit values.
  • Determination of a monitoring system for each critical control point.
  • Determination of corrective measures for the critical control points that the monitoring system finds to be no longer manageable.
  • Introduction of a procedure to check the effectiveness of the HACCP system (verification).
  • Creation of documents and maintenance of records.

ALPENRIND`s own quality control system has been designed according to the principles of the relevant Codex Alimentarius provisions and is based on the latest scientific and specialist knowledge about food safety.

High quality is ensured by applying appropriate animal transportation method and the latest technology

Something that is very important to us at ALPENRIND. In addition, the quality of our beef is ensured by means of a variety of quality assurance methods, which include tranporting animals in an appropriate way  and subjecting cattle to regular tests by vets and animal welfare bodies.

Without breaking the cold chain, the beef is stored, processed, packed and matured in state-of-the-art cold rooms, before being delivered to the customer.

Seamless traceability of origin and production method

Every piece of meat that we produce can be traced back seamlessly. This is done by means of the uniform labeling system "bos", which guarantees full traceability. "bos" was developed by Agrarmarkt Austria (Ama), in conjunction with the Chamber of Commerce. It requires the flow of goods to be fully recorded and documented. Any market participants wishing to provide more specific details about the beef and veal can now do so by means of this approved system, which provides the consumer with a guarantee that the goods are from a controlled source.

AMA organic label

In Austria, there are around 20,000 farmers who rely on biodynamic production methods. This represents around 10 percent of all Austrian farmers - a figure that confirms Austria`s leading role on the international stage. A large proportion of all organic beef produced in Austria is brought to market by ALPENRIND-salzburg, which speaks volumes for the initiative and leading position of the brand.

Organic meat originates from recognized and controlled organic farms. The majority of organic farms are located in the mountain regions. The production of organic beef (e.g. beef from dam-raised young cattle) plays an important role in these areas, which are almost exclusively dedicated to cattle farming. Monitoring consists of performing unannounced spot tests and requesting necessary proof from the companies. The keeping of the animals, the food and the medical provision must fulfill organic meat guidelines. Due to its superior quality, organic meat is more expensive to buy and the producer profits from the higher selling price. The criteria for being allowed to display the AMA organic label is very strict.

AMA Quality Seal

Meat that bears the AMA Quality Seal is certain to originate from Austria. And to ensure the highest quality, it will have been sujected to the most stringent independent tests at all stages of the supply chain - from the farm, right through to the point of sale.

All AMA meat that is processed at ALPENRIND is monitored and inspected by SGS!

The guidelines for the AMA Quality Seal program even surpass the legal provisions relating to meat production in Austria - provisions that already set a shining internatnionl example!