Many consumers eat our meat and processed meat products every day. Our goal is to provide them with food that is as safe as possible.
As a manufacturer of meat and meat products, we are responsible for producing food that is as safe as possible. Close cooperation with our suppliers and customers is necessary for this. We also make every effort to clarify to the consumer the ingredients and the rules for the preparation of our products.
Well-trained and qualified employees
Anyone who works with food has a particular responsibility. For this, we need expert employees. With the Tönnies Academy platform for online training, varied personal education and training measures, we make sure that everyone knows what has to be done.
Consistent systems for tracking
The specific batch is noted on every article label. The number shows us in our databases which raw materials have been used and where they are from. The production time is also saved. If it is determined that a product possibly contains a risk, the system enables us to promptly block the affected batches.
A multi-stage checking system
Our next goals
We constantly strive to improve the safety of our products. For example, we work with innovation projects to further improve the freshness and shelf life of our products.
Nevertheless, it is still possible that foreign bodies may enter our products within the various stages of production. Modern detection systems can find many foreign bodies at any given point, however, not all. For this reason, we are working with partners and suppliers on solutions to further reduce the occurrence of foreign bodies in our products. At the same time, it is important for us to further standardise the risk assessment of foreign bodies for food safety.
Raw meat products in particular demonstrate certain microbial risks. These risks are minimised through the application of hurdle technology. In addition, we are working with systems for active approval. This means that particular articles are only approved for sale after a successful laboratory examination. We also work with our partners and scientific institutions on further opportunities for reducing microbial risks in the end product.
To this end, in 2018 we achieved accreditation with our in-house Labor Health Analytics Lab GmbH in Rheda-Wiedenbrück. We carry out systematic inspections for salmonella and, since 2018, also for toxoplasma antibodies. For 2019 we intend to further expand the range of inspections.
Questions on food safety to Dr Gereon Schulze Althoff, Director of Quality Management and Veterinary Services at Tönnies
Meat is a special food. On the one hand, it is particularly high in nutrients. On the other hand, it is highly sensitive to spoilage. Bacteria find almost perfect conditions on non-chilled meat. It is moist and provides a variety of nutrients. Therefore, it is essential that meat be chilled or processed using suitable methods to preserve meat products.
We are aware of our responsibility to supply products that are as safe as possible. From agriculture to packaging, everything must be correct so that risks are minimised. To this end, we have installed extensive preventative and monitoring systems.
In the kitchen, you can do a lot right and some things wrong. In the case of an infection, it is often not the products themselves that are the cause, rather it is cross-contamination in the kitchen. Even a dishcloth can frequently be the trigger for an infection. For details on protection from food infections, we recommend the consumer tips published by the German Federal Institute for Risk Assessment.
If errors only occur after delivery, we first assess the risks to the end consumer. Depending on the result, we decide, in collaboration with our customers and the responsible authorities, whether to withdraw the products or to initiate a public recall via the media. In 2018, we initiated four public recalls in the Tönnies Group. All recalls within the German food industry can be found at www.produktrueckrufe.de.