Hygiene
The standards of hygiene and cleanliness at O'Sullivans surpass all  Government and EU guidelines and regulations. O'Sullivans was one of the first fresh food retailers in the EU to introduce its own customised Hazard Analysis and Critical Control Points System. All staff have been thoroughly trained and have achieved their certificates in Food Hygiene. Hygiene Standards are monitored regularly on an ongoing and consistent basis.
We have lots of feedback on our products:
Re: Complementary Sample.
Dear Mr. O'Sullivan,
Thank you for the complimentary sample of your products code numbers 201, 313, 429, 425 and 501. I acknowledge receipt of the same in perfect condition. On receipt of your parcel I unpacked and took the temperature of the chicken and sausages, which had readings of 1.2 and 1.8 degrees.
I have now cooked all samples supplied and congratulate you on the quality of your products which I found to be succulent, tender and free from waste. |
Temperature verification of samples sent by courier.
Date samples sent; 15/06/06
Date samples received: 16/6/06 (00.11)
- The temperature of the products was taken using a calibrated temperature probe immediately upon opening the box.
- The samples arrived in excellent condition - Sealed polystyrene box with sufficient ice packs and bubble wrap.
- All samples were adequately packed - individual, vacuum packed and foil wrapped.
Sample Type and Temperature:
Code |
Description |
Temperature |
425 |
5oz Marinated Pork Chops |
1.5°C |
501 |
6oz Chicken Fillets |
1.4°C |
429 |
Traditional Sausages 2lbs |
2.7 °C |
Temperature checks were carried out by Sunnibha Corcoran BSc. (Hons), approved trainer with the Environmental Health Officers Association in Primary Food Hygiene, approved trainer and registered training centre with the Chartered Institute of Environmental Health (ref: 56531), listed as HACCP Trainer with NEHB. |
A delivery of fresh meats from Sulmeat.com was received at the above address at
10:00 AM Friday 16/06/06. Two sample temperatures were taken immediately upon
opening the cool box using a calibrated probe thermometer. The following readings
were recorded:
Marinated pork loin chops 5 pack use by 19 June - 1,3°C
5 Centre lamb loin med use by 19 June -1.3°C
Tom A Harty
Diploma Dairy Science Bachelor of Science Degree Food Business |
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