The VIPs at Monterey

Just what does it take a meat plant to achieve an ISO-certified status?

Hard, dedicated, consistent and persevering work and commitment to bring only the best products to the consumer. These were Monterey’s answers and over three decades of experience has proven the company right.

At Monterey, rigid quality and safety control measures are in place from the raising of the animals to the slaughtering, meat transporting, and even the waste disposal processes. In fact, Monterey meats go through a process that has passed the Hazard Analysis Critical Control Point system (HACCP), an international, preventive quality management system designed to identify and prevent any potential hazards in the food. 

To earn the right to implement the HACCP system, a food company has to first consistently pass the internationally accepted measures of Good Manufacturing Practices and Standard Sanitation Operating procedures. 

This, Monterey Foods Corp. has accomplished. Monterey has consistently received the Best AAA Slaughterhouse Award, the Cleanest AAA Slaughterhouse Award, was elevated to the Hall of Fame in 2003, and was given the Best Meat Establishment award by NMIS from 2004 to 2006 with the coveted Seal of Excellence.

Monterey hogs and cattle, whether grown by contract growers or by one of Monterey’s own farms, are supplied by Monterey Foods Corpo. and raised according to strict standards and practices and using only feeds, supplements, and vaccines supplied by the company. This assures MFC of having Grade-A imported animals bred to produce leaner, higher quality meats.

Hogs and cattle are VIPs (Very Important Products, that is!) at Monterey. And they are accorded much care. They are rested just before processing, thus eliminating toughness of the meat due to animal stress. This process also results in more tender meats.

The meats at the Cavite slaughter plant undergo a rigid daily inspection by the National Meat Inspection Services to ensure safe, disease-free meats. Right after slaughter, the meats are chilled using Monterey’s one-of-a-kind, superior blast-chilling process to stop the growth of bacteria and to guarantee that freshness and nutrients are locked in. 

Monterey’s Cold-Chain Management System ensures that these fresh, bacteria-free, disease-free, and nutritious meats are preserved and maintained in 4 degrees Celsius or less through different stages of fabrication, preparation, and even delivery by refrigerated Monterey delivery trucks to its countrywide distribution network. This “farm-to-market” concept is crucial in Monterey’s commitment to total quality, and it guarantees that every Filipino has fresh, safe, high-grade and high-quality meats available for every meal.

Finally, Monterey Foods Corporation’s commitment to total quality has not gone unrecognized.