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September 2003: introduction of incident and crisis management
QS sets up an incident and crisis management system in order to provide even more
effective protection for the chain of involved scheme participants and for the consumer. All
scheme participants are required to directly report to QS each operational occurrence that is
categorised as critical incident. This enables QS to react rapidly to any such occurrences, to
help the producer in question to solve the problem and to ensure the safety of our food – if
necessary also by blocking a scheme participant.
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April 2003: start of the salmonella programme
As of 2003, pig fattening farms in the QS scheme are
required to take part in the salmonella programme
in order to counter the threat of salmonella
contamination more effectively. Since the introduction
of the salmonella programme, a total of almost 10
million samples have been taken, tested and recorded
in the database of the QS scheme.
Animal welfare/Animal health
Emission of greenhouse gases
Land use
Employee qualification and management
Waste management/Reduction of losses
and waste
Use of energy/Renewable energy
Water management/quality
The goal is now to pinpoint the most effective „levers“
within these seven fields of action. The decisive
factor is that all involved parties play a role in
shaping the measures that need to be implemented
and that all participants make their own specific
contribution towards achieving the overall objective.
„In 2011, we determined the sustainability hot spots
for the food supply chain based on the example of
pork. The aim now is to identify the measures that
can be jointly taken by the entire chain. The core
objective is to avoid value losses in a high-value
production chain.“
(Dr. Alexander Hinrichs, coordinator of the Sustainability Working
Group in the QS scheme)
„The effects with regard to sustainability are complex:
such issues can only be successfully tackled through
cooperation and networks. Everyone in the chain
is called upon to make a contribution, everyone is
affected in specific areas and everyone needs to roll
up their sleeves in order to ensure that sustainability
is an integral part of all our operations.“
(Dr. Hermann-Josef Nienhoff, Managing Director of QS Qualität
und Sicherheit GmbH)
How can we organise the system of meat production
so that it caters to the demand of a growing global
population and is also in harmony with the interests
of humankind, animals and the environment? This
is the central question facing the participants in the
Sustainability Working Group. They are convinced
that only the joint action of all participants in the
supply chain can provide a satisfactory answer to
this question. A hot spot analysis of the pork supply
chain commissioned by QS identified the seven most
relevant sustainability elements that should be jointly
and most urgently addressed by the chain:
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Economic aspects
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Salary
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Employee participation
Workloads
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Safety
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Occupational
development options
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Protection
Rate of innovation
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Price
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Biodiversity
Habitats
Cultural
landscapes
Water
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Packaging
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Noise emission
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Transport
Odour emission
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Soil erosion
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Soil
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Customer
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Traceability
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Research
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Support of aid organisations
Feasibility of elements
very high
very high
average
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Declaration
Findings of the hot spot analysis for pork
(mean assessment of all polled experts)
Source: Prof. Dr. Rainer Doluschitz et al., University of Hohenheim
Relevance
of topics
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Vocational
education
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Vocational training
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Renewable energy
Animal welfare
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Waste management
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CO 2
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Water quality
Land use
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Energy
Sustainability in the supply chain meat
Tackling hot spots together
QS – Report on 2011 Outlook for 2012