The quality control at the abattoir is primarily a matter of ensuring that the specifications for the various pork products are maintained. Buyers of Danish pork must be able to count on getting exactly the product they want. Therefore, many of the processes at the abattoir are monitored, for example cutting up, on an ongoing basis and spot checks also contribute to a high quality.
At the slaughter line, the control of the quality often coincides with the control of the food safety. Therefore, a part of the quality control is included in the manufacturing facility's approved self-control.
In addition, the Classification Control (under the Danish Ministry of Environment and Food) performs spot checks of processes of importance to the classification and payment (e.g. rind treatment and removal of tonsils).
Control of the cutting up guarantees a high quality
In connection with cutting up, it is constantly monitored that the meat pieces comply with the applicable specifications. If deviations from the specifications are found, the operator cutting up the deviating product will be corrected directly. Moreover, a new inspection of rejected pieces of meat will be made according to the established rules.
Control of the output is performed on the basis of weighing in different parts of the process. Based on the slaughter weight, the manufacturing facility may evaluate the weight of pieces of meat and the first cutting up. Any difference in the actual and expected weight may be a result of erroneous cutting up which is then immediately corrected.
Spot checks and threshold values
The quality control is verified in the form of spot checks during the processes and by the finished products. At each control point, possible deviations are defined and threshold values are determined in order to take further corrective measures.
The result is evaluated on an ongoing basis and any corrective measures are taken immediately. Spot checks are also used to indicate long-term trends where potential problems can be established and solved before becoming critical.
Read more about the Danish quality control in the Quality Handbook.