Food safety and quality

Product quality and food safety are at the top of Scandi Standard’s priorities. We work continuously to improve processes and governance, based on certified management systems. All our production plants hold third-party certification in accordance with BRC or IFS, two international quality management standards for food safety. This includes requirements on quality-assured working methods, buildings and equipment, risk analysis in accordance with Hazard Analysis and Critical Control Points (HACCP), product traceability, staff competence and hygiene procedures, as well as the verification of products and processes.

To strengthen the food safety culture, a yearly survey is conducted amongst all production employees, where participation rates and results are followed up. The risks of unwanted bacteria and quality deficiencies or food fraud when purchasing ingredients are challenges that are addressed on an ongoing basis. Work related to food safety is strengthened further with the leadership of a Head of Group Quality with responsibility for quality and product safety.

• Temperature and cleanliness at the plants
• Presence of bacteria
• Controls of finished products and complaints

We pay particular attention to checking for the presence of any pathogenic bacteria, i.e., bacteria that can cause illness. Regular controls for salmonella and campylobacter are conducted in the chicken houses and upon the arrival of chickens at the slaughterhouse.

• Campylobacter is a common bacteria found worldwide both in humans and in animals.
• Salmonella is very rare in the Nordic countries but common in other parts of the world.
• Hand hygiene and cooking chicken properly are important for avoiding infection.