Coop - Quality assurance


Systematic prevention of risks is a key task

The central tenet of Coop's approach to quality is systematic and forward-looking risk prevention. This involves analysis and assessment of possible risks and then appropriate action to reduce them. Known risks include pathogenic micro-organisms, residues of banned or undesirable substances, product labelling errors and defective manufacturing processes.

		Combating harmful micro-organisms All production and logistics processes undergo constant microbiological checks to ensure that food products do not contain any pathogenic bacteria or moulds. Susceptible products such as minced (ground) meat or pastries are monitored particularly closely.

		Tracking down undesirable residues A monitoring programme developed by Coop ensures that no banned antibiotics or pesticides are used in production and processing. On non-food articles such as toys and cosmetics, tests are for instance performed for heavy metals, plasticizers and banned preservatives, depending on the risks involved.

		No place for genetically modified food Methods from molecular biology are used to detect whether animal feed or maize and soya products contain genetically modified organisms (GMOs). Analytical checks are carried out prior to shipment of the raw materials and then before processing begins. The Quality Centre also carries out spot checks for GMOs, and so Coop customers can rest assured that no genetically modified products can reach the shelves unnoticed.

		Consumer goods must be safe Whether it's a microwave, hair dryer, bicycle or refrigerator – consumers rightly expect such articles to be absolutely safe. At Non-Food Quality Assurance in Wangen, products are assessed and approved on the basis of certificates and the department's own tests. Physical tests such as determination of the load-bearing capacity of a car jack are performed in the laboratory.

New risks

Besides the traditional "hazards", new risks are constantly cropping up. These have to be assessed in close cooperation with the authorities and the scientific community. The objective is always to take appropriate steps that will eliminate or minimize possible adverse consequences for consumers. For example:

		The acrylamide risk is relatively new, and it is not yet clear whether consumption of chips (French fries) or coffee is a health risk. Coop is therefore participating in the scientific research being conducted at the Federal Institute of Technology (ETH) in Zurich. Regardless of the outcome, however, production processes for potato products and baked goods have been modified in such a way as to reduce the occurrence of acrylamide. The preparation instructions on potato products have also been appropriately adapted.