The abattoirs perform ongoing quality control in order to ensure that the pork obtains the best taste and appearance and other quality properties.
All abattoirs have different types of quality control in accordance with the industry's wish to prevent and control instead of inspecting.
Common to manufacturing facilities is that their quality assurance systems are e.g. based on the HACCP principles (Hazard Analysis and Critical Control Points). The targets of the quality control apply to the taste and the appearance of the meat as well as other quality properties and the meat's suitability for consumption.
What is the Global Red Meat Standard?
The manufacturing facilities have implemented the Global Red Meat Standard, GRMS. The GRMS is a standard for slaughtering, cutting up and sale of meat and meat products. The GRMS is therefore customised to the specific quality requirements applicable to pork production. The standard makes demands on the HACCP and quality control systems and it is also ensured that the manufacturing facilities maintain a high and uniform product quality.
When planning the production in Denmark, focus is attached to ensuring the best possible quality and new equipment is developed with narrow focus on developing a simple production process with minimal risk of defective products.
The manufacturing facilities have prepared detailed working procedures for every step in the slaughter and cutting up process. These procedures are included in the operators’ task descriptions and are always followed very strictly. As a result of this, the individual operator does not perform any actual self-control of the previous link in the process. Only pieces of meat with clearly visible defects are sorted out.
Read more about quality assurance in the Quality Handbook. The book provides a complete overview of and insight into the production of pork in Denmark.