SNC-Lavalin Agro has many years of experience in the design and construction of slaughter and meat processing units:
Hog, cattle, calf, sheep, horse, ostrich and poultry slaughter houses Cutting and deboning units Tertiary processing units:refrigerated and frozen chopped meat, brochettes, fresh sausages,
cooked & dried products
cooked & dried products
Rendering and management of SRM (Specific Risk Material)
Its teams are at the cutting edge of food safety and product traceability technology, and apply the Hazard Analysis Critical Control Points (HACCP) criteria. It assist in simplifying work stations, optimizing productivity and automating operations.
