Quality control and the safety norms are applicable at every stage of the poultry meat production. This obligation comprises the basis for the preservation of high standards applied in all the European Union member states. The quality control process can be divided into various responsibilities that properly implemented guarantee that business partners and final consumers obtain a product of outstanding quality and flavor. Among the competences related to the quality control the most important are:
- Central unit of quality control – the EU unit responsible for the control of regulations and the inspections conducted on the territory of the European Union and outside the EU is Food & Veterinary Office, FVO, with its headquarters in Ireland. The main task of the FVO is the verification of particular EU governments in order to determine if the local producers comply with high standards of food safety. The FVO plays a key role in creating the EU policy concerning food safety, veterinary sector, and plant health. The Food & Veterinary Office Inspectors constantly control local authorities and guarantee that the EU regulations are obeyed on the territory of the European Union.
- Constant control of the Veterinary Inspection – proper authorities of the Veterinary Inspection act in line with the EU regulations. They are responsible for controlling poultry breeding from the breed selection, taking care of animal welfare during the breeding and slaughtering, respecting natural environment. The Veterinary Inspection takes care of the proper animal feeding process, including prevention of the additional of such substances as growth hormones, for example. A final product undergoes veterinary examination before being cut and packed; its color, structure, and aroma are assessed. At the same time, the production facilities are obliged to examine animal health at every stage of the production process in order to eliminate threats of potential illnesses. The results of particular controls are documented and analyzed which guarantees a constant quality and quantity monitoring.
- Systemic solutions concerning management of quality and safety aspects – all food processing plants on the territory of the EU are obliged to implement integrated management programs: Good Manufacture Practice (GMP), Good Hygienic Practice (GHP), Sanitary Performance Standards (SPS), Hazard Analysis and Critical Control Points (HACCP), International Organisation for Standardisation (ISO). Their use is also a basis for creation of local quality management systems which focus on development of production methods which guarantee high quality based on individually adjusted husbandry and production techniques. QAFP (Quality Control for Food Products) for instance, is an example of non-obligatory quality system that is implemented by producers who want to ensure high quality and full safety of their products in a special way. QAFP system, apart from conditions imposed by the systems regulated by law, covers additional measurements and techniques aimed at quality assurance – e.g. measurement of meat’s pH in a given moment of carcase cooling, which influences final quality parameters of a product.