NEWSLETTER

NEWSLETTER
Chairman’s pen
Dear colleagues
It is with sadness that we heard of the passing away of Dr Tembile Songabe, National
Director: Veterinary Public Health. We extend our deepest sympathy to his family and
colleagues. I knew Tembile for many years;
since he was the very capable and knowledgeable state veterinarian at Swartland Ostriches export abattoir. His contributions
will be missed. May he rest in peace.
Vision
You may or may not know that IMQAS has
a vision. The vision of a company is usually
a one-sentence inspirational statement . It
describes the objectives and aspirations of
the business. In our case it is: “to be the provider of choice for meat safety and quality
assurance services..” As with most things in
life, the easiest part is writing it down.
Achieving and living the words that have
been written down, is the big challenge.
The question is then: How do we do it? The
answer lies in the daily actions of each and
everyone of us.
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It is essential that the abattoir owners
and managers do not experience
IMQAS as a cost to their business, but
as an integral part that adds value. How
well you perform your duties every day
is vitally important.
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We are responsible for the safety and
description of the abattoir product. It is
a huge responsibility. Doing this cor-
JUNE 2016
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rectly and accurately on a daily basis
is the objective that we all have to
strive to achieve.
The cornerstone of achieving our vision is taking immense pride in the
work that we do. The people around
you can see and sense that you are
proud of your profession. Being
proud of your output is contagious. It
will serve as motivation to those that
work with you.
Your attitude while performing your
duties will influence the perception
that people have of us. A friendly and
positive manner, no matter how difficult, will go a long way in improving
our image even further.
Remember that the sole reason for
the existence of IMQAS is the support of our customers. Without them
we do not have a business.
Meat Inspection Scheme
Everyone in the abattoir industry wants to
know if there is any progress with the meat
inspection scheme. I am often asked this
question. Unfortunately there is no further
news. We will inform you as soon as new
information becomes available.
Best wishes for a Blessed month of May.
GERRIE OBERHOLZER
HR/PAYROLL
PLEASE TAKE NOTE

As from 1 December 2015 your pay slip will be mailed directly out of IMQAS
pay system. Please ensure that your email address at Head office is correct. To
view your pay slip on email please use your ID number.

All correspondence to HR/Payroll department, your surname and employee number must be used in order to assist each query

It is the responsibility of an employee with a IOD (Injury on duty) to take an IOD
form with to the Dr/hospital/clinic etc. to be completed by the relevant person.
The form must then be given to your regional director to be processed at Head office. No IOD leave can be granted without a report from Dr. Should the injury
worsen, no fees can be claimed from the compensation commissioner and the
medical cost will be for the employees cost.

ALL PROVIDENT FUND QUERIES: to be mailed to Head office:[email protected]. After further more investigation between head office and
Momentum, you shall be advised via e-mail the outcome thereof. (Please be advised that the ADJUDICATOR does not deal with any administrative matters, and
all queries should be reported directly to Head office.
INJURIES ON DUTY:
There seems to be a high volume of injury on duty lately
If you happen to get injured, please advise your
DIRECTOR ASAP!!!!
Or contact HR (Natasha) – 012 348 5115 to report
your IOD on the Compsol system – AND TO
GUIDE YOU TO YOUR NEAREST MEDICAL
CENTRE who will assist you with medical care.
training
MICROBIOLOGY OF MEAT PRODUCTION
(Find the highlighted words of this article in the crossword puzzle on the next page)
The deep muscle tissues of healthy, slaughtered livestock contain few, if any, microorganisms. However, their exterior surfaces (hide, hair, skin, feathers,) are naturally contaminated with a variety of micro-organisms as are their gastro-intestinal tracts.
From the moment of slaughter, each processing step subjects the carcass to opportunities
for contamination with micro-organisms from the exterior surfaces, utensils and equipment
and, most importantly, from the gastro-intestinal tract.
Cutting of carcasses also involves the use of utensils and equipment and transfers microorganisms to the cut surfaces. Theoretically removal of the skin should expose the sterile
surface of the muscle but in practice the extra handling seems to contribute significantly to
the bacterial load on the surfaces. This happens with meat production where the skin is
removed early in the slaughtering process (e.g. beef, mutton, lamb,
ostrich, and goat) or where the skin is removed later on (e.g. some pork cuts, skinned
chicken portions).
There is ample opportunity to contaminate the exposed tissues of the carcass with microorganisms from:
• exterior surface of the animal
• contents of the gastro-intestinal tract
• equipment and utensils
• workers garments and hands
• the abattoir itself (e.g. air, floor drains, water drip from ceiling)
• water (and if used, ice)
• food additives (e.g. spices for value added products)
Therefore, we need to control this opportunity for contamination by:
Using properly cleaned equipment.
Ensuring that the abattoir is properly cleaned/sanitized.
Use hygienic methods of dressing that control contamination.
Clean utensils at appropriate intervals during the process.
Apply a high standard of personal hygiene.
ANSWERS ON PAGE 6
birthdays
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9
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MR
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A ZONKE
KB BOCIBO
MD MAKGALE
GT WILLIAMS
T ZAHELA
T KHASIBE
MS MANGENA
H PRINS
J DE LANGE
T OELOFSE
ESM LOUW
JAN BOERSMA
MD NDALA
A JAFTA
JD WATERBOER
EH KOOPMAN
SL BOOI
ML VAN BILJON
CP THOMPSON
NN MBANJWA
NT SONKOSI
JUNE 2016
M:L MEAT TRADERS
PRODIPIX T/A PETRUS STEYN
WATERBERG ABATTIOR
ROELCOR:GEORGE
KLEIN KAROO INTERNATIONAL
GWK DE AAR
RELIEF: NC
BREDASDORP ABATTOIR
VAN RENSBURG ABATTOIR
SPARTAFOODS
JACOBSDAL ABATTOIR
POTCHEFSTROOM ABATTOIR
YAMANI TRADING
HEILBRON ABATTOIR
ESKORT LTD
M:L KLEIN KAROO INTERNATIONAL
PAKALANI DE WETSDORP
GONDWANA MARKETING
TANTUS TRADING
VRYHEID MEAT MASTER
ROELCOR:MALMESBURY
EC
OFS
LIM
WC
WC
NC
NC
WC
WC
OFS
NC
NW
GAU
OFS
GAU
WC
OFS
GAU
OFS
KZN
WC
IMQAS HEAD OFFICE
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ANELDA POTGIETER (Admin Manager) - Abattoir contracts/all general abattoir
queries/correspondence/Accommodation
CHRISTA SCHEEPERS (Snr. {Payroll/HR administrator) - All salary queries
NATASHA BISSHOFF (Snr HR Officer) - All human resources queries/provident
fund/IOD/Leave/attendance registers
ELLA DE LANGE (Training Manager) - All training related queries
ELIZE WEBB /SUZETTE GROBLER (Finance) - All finance queries
All changes of personal details need to be given in writing.
Document can be mailed or faxed to:
[email protected] or 012 348 5117
ANSWERS ON THE CROSSWORD PUZZLE
IMQAS DETAILS
INTERNATIONAL MEAT QUALITY ASSURANCE SERVICES PTY (LTD)
POSTAL ADDRESS
PO BOX 35400
MENLO PARK
0102
PHYSICAL ADDRESS
318 THE HILLSIDE
THE HILLSIDE STREET
1ST FLOOR, LYNNWOOD, PRETORIA
CONTACT DETAILS
TEL: 012 348 5115/6
FAX: 012 348 5117
E-MAIL: [email protected] / [email protected]
WEBSITE: www.imqas.co.za
HEARTY BEEF SOUP
RECIPE
SERVES 12 | ACTIVE TIME 20 Min | TOTAL TIME 2 Hours
2 pounds beef chuck roast, trimmed and cut into 1 - 1 1/2 inch cubes
1/4 cup all-purpose flour
1 teaspoon paprika
1 teaspoon coarse ground black pepper
2 teaspoons kosher salt, divided (to taste)
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 shallot, diced
3 garlic cloves, minced
32 ounces (4 cups) beef stock
1 cup entwine Cabernet Sauvignon
2 teaspoons Worcestershire sauce
1 tablespoon dried Italian seasoning
4 cups chopped red potatoes, bite size pieces (about 1/2")
3 cups chopped baby carrots, bite size pieces
fresh parsley to garish, optional
(CONTINUE…………..
Trim hard fat (which does not melt during the cooking process) and silver skin (white and
silvery looking) from beef and cut into 1 - 1 1/2" cubes. It takes about 5 minutes, but don't
skip this step. It is sooo worth it.
Combine flour, paprika, pepper and 1 teaspoon salt in a large 1 gallon resealable bag. Seal
and shake to combine. Add beef and shake until well coated.
Warm olive oil in a large dutch oven (or heavy bottom pot), over medium high heat, once
you can feel warmth when holding your hand 6 inches from the pot, add butter. Once butter is melted, carefully add beef. Do not crowd the pot, only add about 1/2 of the beef at a
time.
Remove beef from flour and shake gently to remove loose flour. Place coated beef in pan,
one piece at a time, brown on all sides. Cook in two batches, about half each time. Turn
pieces until all sides are browned and remove them and place place in your upside down
pot lid. Once the first batch is cooked, add the second batch and repeat.
Meanwhile, prepare shallot and garlic. Shallot should be diced and garlic minced. Set
aside.
Once all beef is browned, add shallots and garlic. Cook until translucent. Add wine and
deglaze pan by scraping up the browned bits at the bottom of the pan. Add beef stock,
Worchestershire and Italian seasoning. Stir to combine. Return beef to the pot. Cover and
bring a boil. Once boiling, reduce to simmer. Allow soup to simmer 40 minutes.
Meanwhile, prepare potatoes and carrots. Cut vegetables into bite size pieces. Set aside.
Add potatoes and carrots. Stir to coat vegetables and cover. Cook 40-50 minutes or until
vegetables are fork tender. Taste broth. If necessary, add additional salt to taste (mine
needed 1 teaspoon).
Garnish with fresh parsley if desired. Serve and enjoy!
NOTE: I do not recommend using beef
stew meat. It is a combination of cuts of
meat that may not be right for this soup.
The best cuts of meat to use for this beef
soup are chuck roast, chuck shoulder,
chuck-eye roast or top chuck. These cuts
will result in meltingly tender beef that you
can cut with a spoon, perfect for this dish!
PERFECT SOUP FOR
THE COLD WINTER!!