ESTABLISHING A RED MEAT PLANT

Any red meat project - whether it is creation of a full slaughter facility on a green field site, or adaptation of an existing operation - is a multi-disciplinary task.

Even if there is a clear-cut case for a project; if a site is available, and the funding has been identified, the construction and commissioning of any red meat operation is extremely complex.  In addition to the whole plant design process, a vast number of specialist areas are inevitably going to be involved, such as:

• water treatment
• waste management
• power supply
• livestock handling
• primary and secondary steelwork
  • civil building works (including plumbing and electrics)
  • refrigeration
  • insulation
  • equipment and tools

Arching over all these issues, is the over-riding need for regulatory approval from the Food Standards Agency / Meat Hygiene Service for the entire operation.

Developing your plan follows a number of steps from initial idea through to final operation.  The process can be long and tedious, and failure at one stage - for example, lack of planning permission - may make it necessary to drop back to earlier stages.

Following the process logically and patiently is vital if you wish to get safely, and cost-effectively, to the final goal.

The role of J Shewring Ltd is to ensure that each step receives the proper attention, the appropriate skills and resources, and provides a firm foundation for proceeding to the next stage.

J Shewring Ltd will advise on the expertise needed at each stage, and can source suitable skills where needed.  (There may often be very sound reasons for using local skills or working with professionals who are already linked to the client.)