I want to know what is the safety issue in purchasing fresh cut chicken meat. I m currently working in a catering industry, and we have a small-scale kitchen. For us, purchasing fresh cut meat is the best option. I am from India. In India, we have plenty of small-scale slaughterhouses, who sells fresh cut meat on a regular basis. Slaughterhouse from which we purchased our meat is FSSAI Licensed (Indian regulatory body). All this slaughtering process is done at the time of purchasing and in front of our purchasing team.
In our kitchen, if we have to cook chicken three times a day, then we purchase chicken three times a day just before the cooking process. Before purchasing we check the physical quality of the meat and then only we accept the meat. We don't store meat in our premises, as it is a risky task for us. slaughterhouse is near to our restaurant, hardly 10 min distance.
we want to save our energy and time in freezing and thawing process that's why we prefer fresh cut meat.
Apart from the safety issue related to this process I also want to know what are the documents that I have to prepare for ISO Audit.