Scandi Standard conducts extensive internal work on food safety standards with the aim of delivering the best possible products that contribute to the health and well-being of consumers every day.
Scandi Standard is certified for food safety in accordance with BRCGS, one of the world’s leading certification systems in the field. This is reflected in every step of the supply chain, and compliance is monitored through annual thirdparty verifications of each unit. In 2022, Scandi Standard’s larger units were graded AA and A in accordance with BRCGS. The success factors are our extensive experience and in-depth knowledge, and continuous development within each unit.
“This is an indicator that we have a strong culture characterised by a great understanding and commitment to preventive efforts to ensure food safety,” explains Allan Christensen, Head of Group Quality at Scandi Standard. He continues: “Our efforts with safety are of the highest priority – our employees are to be healthy and feel good at work. This is a prerequisite, to enable them to work for the highest quality and for food safety. Committed employees are the basis of everything we do,” Allan Christensen explains.
Scandi Standard’s food safety certifications
Certified in accordance with the British Retail Consortium Global Standard (BRCGS). A BRCGS certification reflects food safety efforts throughout the supply chain and reviews all areas that may impact food safety.
BRCGS is in turn recognised by the Global Food Safety Initiative (GFSI), a global system of food safety standards.
Daily self-checks performed
To guarantee food safety, daily self-checks are performed based on Hazard Analysis and Critical Control Points (HACCP), a standardised method for identifying, assessing and controlling risks in order to ensure food safety for the consumer. The risks pertain to, for example, microbiological, chemical, allergenic and physical risks. HACCP covers the entire process, from the receipt of live birds to the delivery of finished products. Production equipment is cleaned daily and followed up with an ocular inspection visual inspections and by taking surface samples. Raw materials and finished products are continuously sampled and the production process is carefully monitored with for example, pathogen sampling, water and air sampling and temperature checks. In addition to applying the HACCP method, internal collaboration is absolutely crucial.
“It’s about involving senior management, quality teams, production managers, supervisors and employees working in production, and it concerns everything from cleaning and maintenance to production and development,” says Markus Virtanen, Quality Manager at Naapurin Maalaiskana, one of Scandi Standard’s subsidiaries.
All employees receive regular training
At Naapurin Maalaiskana, all employees receive training in food safety on a regular basis, with a stringent focus on continuous learning and knowledge exchange. Lean meetings are held daily to discuss any deviations, causes and measures. As a result, the work is characterised by learning and continuous improvement – within each unit and between the units.
“We must constantly develop, share knowledge and build strong quality teams that benefit the entire group. Together, we can make Scandi Standard better. “We work as a single entity, for everyone, with everyone – even if we are in different geographical locations,” Allan Christensen explains.
“The important thing is to have control of the operations and to always do our utmost. Our certifications are confirmation that we are doing the right things, but it is the work we do between audit and certification processes that matters. Food safety is about doing the right thing every day, even when no one is looking. An audit process takes a few days, but it is the work on all other days that is important for food safety,” Allan Christensen concludes.
Read more about our goals for product quality and food safety.Providing local, healthy, safe and cost-efficient protein