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 quality management and security – all of the food processing factories within the European Union are obliged to implement integrated management programs: Good Manufacture Practice (GMP), Good Hygienic Practice (GHP), Sanitary Performance Standards (SPS), Hazard Critical Control Points (HACCP), International Organization for Standardization (ISO). They also serve as a basis for creating local quality systems which focus on developing the production methods based on the individually adapted breeding techniques that guarantee high quality.