Quality assurance in the chain
Quality assurance is organised by means of a system of multiple internal inspections and is the same for all Vion companies. Quality assurance starts with the livestock farmers. The independent IKB system in the Netherlands and QS Qualität und Sicherheit GmbH in Germany check the hygiene in the barns and animal welfare in accordance with a specially developed programme of requirements. Vion contributes towards the further development of these systems. More far-reaching programmes with special criteria such as the Beter Leven quality mark of the Dutch Society for the Protection of Animals and organic build on this. We work along established lines and determine our focus based on scientific insights and the requirements of our customers. The DIN ISO 9001 standard provides a uniform framework.
Daily controls, using a multi-stage system
All processes are internally monitored day in day out, using a multi-stage system.
- Daily checks with standardised hygiene checklists before the start of production and during the work.
- More far-reaching inspections related to slaughtering hygiene, and during the transport of products.
- Animal welfare inspections by trained employees and the head of animal welfare during unloading, in the waiting stable and during slaughter.
Every internal inspection is based on a fixed cycle of checks in accordance with the four eyes principle. At regular intervals, a second employee looks over the shoulder of the person responsible for the checks. We call this “shadow checks”. These ensure that the checks are performed as planned.
Specially trained auditors from another Vion location visit twice a year to perform internal audits. They check whether the inspections are performed as intended. If any abnormalities are found, corrective measures are taken. At Vion locations where animals are slaughtered, an additional audit is carried out every year, focused on animal welfare.
Every year, over 100,000 blood samples from pig carcasses are taken at Vion, and over 150,000 microbiological tests are conducted.
The blood samples are taken immediately after slaughter. We use these blood samples to determine which companies run risks in relation to certain food safety criteria. Further on in the process, meat samples are taken, such as from the carcass, organs, a pork chop, etc. These meat samples are examined microbiologically. The microbiological tests enable us to monitor hygiene levels during the different steps of the production process. That way, we can continuously monitor whether the efforts during the first three stages of our quality systems are effective.
Only flawless products
As a meat producer, Vion is judged on its ability to reliably supply perfect products to customers. Based on a comprehensive quality system and our centrally coordinated HACCP concept, we have defined our own key aspects and standards, most of which are above the standards used internationally. Our competitors also closely monitor what we do in this area. Every year, over 150.000 laboratory tests are performed on Vion’s products. Dr. Bert Urlings, veterinarian and quality director of Vion, explains how Vion’s quality system works. You can read the interview below.
Interview with dr. Bert Urlings (group QA director)
“Based on a comprehensive quality system and our centrally coordinated HACCP concept, we have defined our own key aspects and standards, most of which are above the standards used internationally. Our competitors also closely monitor what we do in this area.“
“Very important. Our system with its many internal inspections and audits in our Dutch and German companies helps us meet the requirements of even the most demanding customers as well as the extremely high export standards in complex markets such as the United States, Japan and China. This is the result of years of extremely hard work.”
“Every year, over 150,000 laboratory tests are performed on our products. The American inspectors are considered the strictest in the world. They always spend several days in our companies. Dutch Vion companies are on the shortlist for the import of pork in the United States. We have also been able to convince Chinese inspectors of the quality on many of our locations. Finally, we also work well with the Japanese, who are true experts in detecting flaws in meat. Their consumers too, who only accept flawless products, are very satisfied with the quality Vion delivers.”
“Wherever people are at work, mistakes are made. And a meat-processing company employs a lot of people. First of all, we take every complaint seriously. The causes of mistakes are carefully analysed to prevent them in the future. We ensure that the truth comes out, and we are willing to make structural changes, if necessary. We want to learn from every mistake and become even better.”
“Our abattoirs have been completely modernised in terms of animal welfare in recent years. We have also invested a lot of time and money in the people who handle living animals, and we have tightened up our inspection system. For instance, we have gained positive experiences with CCTV camera surveillance. This enables us to check whether mistakes are made, even weeks after the fact.
Vion is also taking steps with regard to livestock farming. We are co-founder of the Beter Leven programme in the Netherlands, are involved in the Initiative Tierwohl in Germany, have marketed a label together with the German Society for the Protection of Animals, and we implement regional programmes.”