Consumers wish to buy products that do not make them ill. There is therefore a need for a constant focus on the area. Customers and the authorities do not only require that the products are safe; they also require that the safety is documented.

This gives a requirement for traceability throughout the production line from the animals are delivered at the abattoir until the finished cuts or meat products are driven away.

Our work on food safety starts on the slaughterline and continues through cutting, boning and processing.

Target:

The consumers must be confident about eating Danish meat and meat products. It must be assured that all processes from the live animal to the finished product have such a high standard that pathogenic bacteria, foreign bodies, environmental poisons and drug residues do not occur.