Focus on food safety
Our most important promise to consumers is that our food products are safe and good to eat. Product quality and food safety are top of the list of priorities within Scandi Standard.
We work continually to improve processes and management. Working methods and equipment at our plants meet the requirements for Good Manufacturing Practices (GMP) and we also observe specific requirements from various customers. The challenges that we need to address include the risks of unwanted bacteria and food fraud when purchasing ingredients.
The challenges that we need to address include the risks of unwanted bacteria and food fraud when purchasing ingredients. In recent years work on food safety has intensified under the leadership of our Head of Quality and Product Safety for the Group.
Minimizing the risk of bacteria
A number of measurable indicators are continually monitored to check product quality and identify any deviations. These include temperature and cleanliness at the plants, the incidence of bacteria, checking the finished products and complaints. We are placing particular focus on checking for the presence of any pathogenic bacteria. Our chicken should be completely free of Salmonella. The incidence of Campylobacter must be kept to the absolutely lowest level possible.
Salmonella – rare in Northern Europe
The bacteria are generally transmitted through food and water, but can also be transmitted from person to person and between animals. There is very little salmonella in food and domestic animals in Northern Europe. Our chicken must be completely free from salmonella.
Most people who become sick from salmonella are infected while travelling abroad. The number of cases has gradually declined in recent years, which may be due to the fact that there is now less salmonella in poultry and eggs in many European countries.
Scandi Standard has a continuous registration program for salmonella in chicken flocks delivered to slaughterhouses to ensure that all flocks are tested to be free from salmonella before slaughter.
Food safety requirement demand that salmonella does not exist in slaughtered chicken flocks or in products for sale for human consumption. We follow this up by taking salmonella sampling from different types of chicken products, specially minced meat.
Many actions for limiting campylobacter
Campylobacter is a common intestinal bacteria in domestic animals, pets, wildlife and birds, but only humans get sick when infected. The bacterium infects directly or indirectly through faeces, for example by contaminated water.
The bacterium is particularly sensitive to dehydration and freezing and, unlike salmonella, cannot multiply in food, but survives for weeks in food at lower temperatures, such as in poultry products throughout their shelf life. Campylobacter appears seasonally, and the bacteria are usually absent in chicken flocks in winter but occur more often in summer and early autumn.
Scandi Standard has a continuous registration program for campylobacter in chicken flocks delivered to the slaughterhouses. This means that all chicken flocks are examined for campylobacter before or during slaughter and neck flaps are also checked periodically for campylobacter immediately after slaughtering.
Various control programs have been established for campylobacter, for example programs relating to biosecurity on farms, transport and slaughter. This is the way we systematically work to limit the extent of campylobacter as much as possible.