Belgian bovine meat

Flexibility of 4th generation

DIERICKX The company of the family DIERICKX NV is today on its fourth generation. The production of the company focuses on the cutting and packing of bovine meat as raw material for the creation of the final products.Different cuts are implemented as well as various possibilities of packaging as: fresh, vacuum, frozen in cartons or polyblock. Company Dierickx corresponds with flexibility to its customers’ different needs. Since 1997, system HACCP of quality control is applied, whereas since 2008 the system of autocontrol is completely functional. On August 2015 the company obtained the level A of Global Red Meat Standard, recognized by GFSI (Global Food Safety Initiative).

All of the above have been confirmed by the HACCP team of the company, which was enhanced by external consultants, and have passed through external controls from AFSCA as well as external organizations (AIB- Vinçotte).

Organigram:

NICOLE DIERICKX

NICOLE DIERICKX

Direction
Administration manager
Accounting director
HACCP-team
PETER DIERICKX

PETER DIERICKX

Direction
Director of raw material purchasing
Sales manager
Production manager
HACCP-team
SANDRA DIERICKX

SANDRA DIERICKX

Direction
Production manager
Storage manager
Director of logistics/Transport
Responsible for quality department
HACCP-team
CARINE BLOMME

CARINE BLOMME

Technical service manager
Director of logistics/Transport
Adjunt administration manager
HACCP-team

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