How we work
What happens before meat reaches supermarket shelves or restaurant kitchens? Behind every product is a carefully managed production process involving skilled employees, strict controls and continuous quality monitoring. On this page, we take you through the key stages of that process and explain how we ensure safe, high-quality food every step of the way.
How we produce
Production is at the core of Vion’s slaughtering and processing operations. Every day, our highly trained employees work alongside government veterinarians, inspectors and livestock farmers to ensure compliance with strict production, food safety and hygiene standards.
Have you ever wondered where your pork chop or steak comes from? On this page, we take you behind the scenes of our slaughtering and processing facilities in the Netherlands, Germany and Belgium. Through words and images, we show how livestock is transformed into high-quality food in a carefully managed series of controlled steps. We also explain the measures we take throughout the process to maintain the highest standards of hygiene, food safety and quality.
How we ensure quality
Every day, approximately 100 million consumers on the globe have a meal with ‘Vion inside’. It is our first and foremost duty to make sure that the food is safe and wholesome. This is only possible by continuous investment in modern facilities and intensive quality management. Our entire supply chain and production is focused on providing the highest quality standards.
Read moreHow we are inspected
Our work is continuously monitored by the responsible veterinary inspectorates. In the Netherlands, this is the Netherlands Food and Consumer Safety Authority (NVWA). At least two supervising veterinarians are present during production in our abattoirs. Moreover, independent, accredited certification agencies conduct inspections, and our customers often also send their own inspectors.
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How we clean
All production areas and equipment are thoroughly cleaned and disinfected every day after production. Dirt, bacteria and residues of cleaning products must be removed every day without leaving a trace. The cleaning team works in several steps. After the last step, everything has to be clean, before production can start again the next day. In about 5 hours, a cleaning team of 25 people thoroughly cleans the production areas in a 5-step process.
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