The importance of food safety

Our most important promise to consumers is that our food products are safe and good to eat. Consumers must also feel confident that the chickens are healthy, feel good and are well treated. We want to inspire people to eat healthy and more climate-smart meals as well.

Product quality and food safety are top of the list of priorities within Scandi Standard. We work continually to improve processes and management. Working methods and equipment at our plants meet the requirements for Good Manufacturing Practices (GMP) and we also observe specific requirements from various customers. The challenges that we need to address include the risks of unwanted bacteria and food fraud when purchasing ingredients.

The work on food safety requires expertise, accuracy, self-checks and clear management. Since 2017 we have strengthened this work further, with a new role being set up to lead this work: the Group Manager for Biosafety. 10 KPIs are continually measured to check the product quality and identify any deviations. These include temperature and cleanliness at the plants, the incidence of bacteria, checking the finished products and complaints.

Focus on minimising the risk of bacteria
The incidence of pathogenic bacteria is monitored and tested continually. Our chicken must be completely free from salmonella, and there must be the absolute minimum levels of campylobacter. During the year we saw the results of a greater focus on washing and cleanliness control of the equipment and freight boxes at our plant in Valla.

We are working with experts and researchers to continue to develop our work on food safety. Kronfågel has been working with the Swedish University of Agricultural Sciences to start a study to investigate the potential of reducing pathogenic bacteria at specific stages of the slaughtering process.

Our contribution to a healthy, sustainable lifestyle
We want to inspire people to eat good chicken because of its taste, health and the climate. By developing innovative, attractive products, such as chicken bacon and ready-to-eat products, we want to promote a transition from red to white meat, which is in line with the recommendations for a healthy diet from the World Health Organization (WHO) and the Nordic Nutrition Recommendations (NNR). The production of chicken is also much more climate-smart than the production of beef and pork. This is an important advantage as the demand for animal protein increases and poses a major environmental challenge.

During the year we worked with nutritional experts to develop ”Scandi Plate”; healthy chicken recipes that have a low climate impact. We are also working continually on developing our products and ranges, focusing more on nutrition and issues surrounding additives, sugar content, salt content, etc. A project manager has been appointed to further develop work in this area.

Product quality and Food safety



Results 2018

Complaints, number per 1,000 tonnes of product

< 5


Product recalls, number



Salmonella, incidence, number of flocks



Campylobacter, incidence, percentage of flocks (%)



In September 2018 a recall of our Ready-to-eat products was made, after an indication of listeria was found in laboratory tests. However, subsequent analyses did not find any listeria in either the product or at the plant.