FAQ

Questions :
I would like to know whether your Happy Chef products are Halal, especially the chicken products. If so, I am also curious to hear more about the process

Answers:
Our Thai chicken suppliers are certified for halal chicken production by the Central Islamic Committee in Thailand. This means that production is carried out in accordance with Islamic rules. The chickens receive an electric shock before their throats are cut. Our Happy Chef beef products are not halal.

Answers
Customer Service

Questions :
How can fresh meat from South America have such good keeping qualities - is it irradiated

Answers:
We label our consumer-packed products with a keeping life of 100-120 days from production and vacuum-packing, which many people consider to be a long time. There are three main reasons why we are able to achieve this: 1.Hygiene: The producers we engage to produce products for NATURKÕTT® are selected because they are leaders in quality assurance, attaching great importance, among other things, to ensuring that the hygienic conditions for slaughtering and cutting up the meat are extremely high. 2. Transport and storage temperature: The meat is transported from South America in cooltainers in environmentally efficient ships. During the 30-35 days' transportation time, the meat is stored at a temperature of -1 to -1.5 degrees C (meat freezes at -1.7 degrees C). Very little bacterial growth occurs at these low temperatures. On arrival the goods are received and checked by our own staff at our own warehouse. Usually when the meat reaches our customers, 50 days of the keeping life have elapsed, all under conditions termed 'deep-frozen storage'. Tests we have carried out show that storing meat at +4 degrees C for the remainder of the keeping life enables us to clear all the limit values with a very good margin. 3. Selection of ingredient: The meat's pH value is an important parameter in our criteria for selecting animals to be labelled as NATURKÕTT®. The pH value of the meat depends, among other things, on avoiding stress for the animals in connection with transport to and handling at the slaughterhouse. If the meat has a pH value higher than 5.8, it cannot become NATURKÕTT®, as values in excess of this have a negative effect on the keeping qualities, and are a sign that the animal has not enjoyed a stress-free environment - so our regular pH measurements serve more than one purpose. Our own staff in South America monitor compliance with our criteria. These are the only 'secrets' of our meat's keeping qualities (in combination with the vacuum technology of course); there are no other explanations. We carry out regular tests on our products, and problems with keeping qualities only arise in situations where the meat has not been stored in accordance with our instructions, either in shops or by the consumer

Answers
Customer Service