Safe products are also healthy products – Focus on food safety
Our most important promise to consumers is that our food products are safe and good to eat. Product quality and food safety are top of the list of priorities within Scandi Standard. We work continually to improve processes and food lifecycle management.
Working methods and equipment at our plants meet the requirements for Good Manufacturing Practices (GMP) and we are uncompromising in our efforts to uphold specific requirements from various customers. The challenges that we address include the risks of unwanted bacteria and food fraud when purchasing ingredients.
In recent years work on food safety operations has intensified under the leadership of our Group Head of Quality and Product Safety. Numerous indicators are continually monitored to check product quality and identify any deviations. These include temperature monitoring and cleanliness at the plants, the incidence of bacteria, quality checking finished products and managing complaints.
|Results of the employee survey ScandiPuls (index where max = 100)||Goal||2018||2016||2015|
|Satisfaction and motivation||71||69 (731)||72||70|
Our Irish company Manor Farm participated for the first time, so the comparison figures are 73 and 78 respectively, excluding Ireland
The employee survey measures a number of parameters, including engagement and leadership. An index score of 66-72 is average, while 75 is a good result, In the 2018 survey, 2,882 employees participated, which corresponds to 95 percent of those who had been employed at Scandi Standard for at least 6 months.
|Attendance rates and work-related injuries in 2019 (2018) for each country||Sweden||Denmark||Norway||Irland||Finland|
|Attendance rate (percent of ordinary working time)||94 (94)||95 (95)||97 (97)||96 (95)||94 (93)|
|LTA (number of work-related accidents leading to sick leave/number of worked hours X 1000 000)||56 (58)||10 (18)||16 (12)||49 (37)||(64) 51|
Attendance rate and work-related injuries are followed-up locally. There were no serious accidents leading to long-term injuries during 2019. Scandi Standard have a zero vision for accidents, targets for workplace safety are set locally.
Minimizing the risk of bacteria
An area of particular focus to us is the checking for the presence of any pathogenic bacteria like Salmonella and Campylobacter. Our chicken must always be completely free of Salmonella, and the incidences of Campylobacter must be kept to the absolute minimum possible.
Salmonella – rare in Northern Europe
The bacteria are generally transmitted through food and water but can also be transmitted from person to person and between animals.
There is very little Salmonella in food and the domestic animals in Northern Europe. Most people who become sick from Salmonella are infected while travelling abroad. Happily, the number of cases has gradually declined in recent years, which may be due to the fact that there is far less Salmonella in poultry and eggs in many European countries today.
Scandi Standard has a continuous registration program for Salmonella in chicken delivered to slaughterhouses to ensure that they are tested and free from Salmonella before slaughter.
Food safety requirement demand that salmonella is not present in slaughtered chicken or any products for human consumption. We adhere strictly to this requirement by regularly taking Salmonella sampling from different types of chicken products, specially mince.
Campylobacter is a common intestinal bacteria found in domestic animals, pets, wildlife and birds but that causes sickness in humans should they come in contact with the bacteria either directly or indirectly, for e.g., from water contaminated by bird faeces.
The bacterium is particularly sensitive to dehydration and freezing and, unlike salmonella, cannot multiply in fresh food. However, it can survive for weeks in fresh food that is refrigerated at lower temperatures, such as in poultry products through their shelf life. Campylobacter occurs seasonally and is usually absent in chicken through the winters, to emerge through the summers and early autumns.
Scandi Standard has a rigorous on-going registration program for Campylobacter in chicken delivered to slaughterhouses. This means that every chicken delivered is examined for Campylobacter before or during slaughter. Neck flaps are also checked periodically for Campylobacter immediately after slaughtering.
Various control programs have been established for the detection and prevention of Campylobacter, for e.g., programs relating to biosecurity on farms, transport and slaughter. In this way we systematically work to limit the extent of Campylobacter as much as we possibly can.
Healthy and climate friendly products
We want to inspire people to eat chicken because of its taste, health benefits and lower climate impact. It is our intention to promote the transition from red to white meat consumption by developing innovative, palatable chicken products. We are proud to state that this is in line with the recommendations for a healthy diet from the World Health Organization (WHO) and the Nordic Nutrition Recommendations (NNR).
We are working continually on developing our products and product ranges, focusing more on nutrition and issues surrounding additives, sugar and salt content, etc. In order to establish the Group’s common position for healthy products and to set concrete frameworks for product developments that reflect this position, a Scandic Standard Clean Label policy has been developed.
Moreover, the fact is that production of chicken is much more climate-friendly than the production of beef and pork. This is an important advantage as the demand for animal protein increases and poses to be a major environmental challenge.
Correct labelling and marketing
Marketing to consumers is performed locally by each of the Group’s companies and brands. Our Code of Conduct states that Scandi Standard must provide accurate and non-misleading information in all labelling and marketing of our products. All marketing must comply with the relevant legislation and ethical practice. Claims and information on content and inherent properties of our products must be transparent and fact-based.