How we produce
Production is the “beating heart” of all Vion slaughtering and processing companies. Our highly trained employees work together with government veterinarians, inspectors and livestock farmers to comply with production and hygiene regulations, day in day out.
Have you always wanted to know where your pork chop or steak comes from? On this page, we give a glimpse behind the scenes of our slaughtering and processing companies in the Netherlands, Germany and Belgium. It shows in words and images how, starting from breeding animals, good food is produced at Vion in a succession of controlled steps. We also show and explain everything we do to guarantee the hygienic conditions of this process to provide high-quality meat to consumers.
How we ensure quality
Every day, approximately 100 million consumers on the globe have a meal with ‘Vion inside’. It is our first and foremost duty to make sure that the food is safe and wholesome. This is only possible by continuous investment in modern facilities and intensive quality management. Our entire supply chain and production is focused on providing the highest quality standards.
Read moreHow we are inspected
Our work is continuously monitored by the responsible veterinary inspectorates. In the Netherlands, this is the Netherlands Food and Consumer Safety Authority (NVWA). At least two supervising veterinarians are present during production in our abattoirs. Moreover, independent, accredited certification agencies conduct inspections, and our customers often also send their own inspectors.
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How we clean
All production areas and equipment are thoroughly cleaned and disinfected every day after production. Dirt, bacteria and residues of cleaning products must be removed every day without leaving a trace. The cleaning team works in several steps. After the last step, everything has to be clean, before production can start again the next day. In about 5 hours, a cleaning team of 25 people thoroughly cleans the production areas in a 5-step process.
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