Coop - Quality assurance - Self-monitoring


Self-monitoring is indispensable

Self-monitoring is one the most important principles to which producers and retailers, wherever they are located, are subject. It applies to all steps in the chain, from the fields and livestock sheds and the raw materials through to the production, storage and distribution of the products and their sale in a Coop store. To prevent defective products from reaching the market, each step is analysed for possible risks and the necessary control points and corrective measures are defined in accordance with the internationally recognized HACCP (Hazard Analysis and Critical Control Points) principle.

		Quality depends on the starting materials Good end-products can be produced only if the raw materials are of impeccable quality. Partners at the beginning of the value chain therefore already have to satisfy requirements relating to, for instance, the feeding and rearing of livestock or to production conditions in the fruit & vegetable sector. These requirements now also include social and ecological standards that are implemented gradually. Compliance is monitored in cooperation with external auditing organizations.

		Auditing producers Every manufacturing company and production operation performs its own quality controls. If problems occur, Coop Quality Centre staff and the responsible Coop buyer visit the site and, depending on the problem – a manufacturing process, for instance - subject it to an audit. The objective is to swiftly identify and eliminate the source of the problem.

		Transport and storage Transport and storage conditions can have a significant effect on product quality and safety. A comprehensive quality assurance manual has therefore been compiled for the guidance of all Coop distribution centres. Systematic maintenance of the cold chain for perishable products is particularly important. Clear specifications apply to temperature levels; these are constantly monitored by fitted temperature-recording devices and random checks.

		Quality manual for Coop sales outlets Every Coop point of sale is obliged to monitor its processes itself. This includes not only daily checks of the refrigerated cabinets and checks of the product label data, but also the daily cleaning processes and personal hygiene. Regular store checks by the regional quality officers ensure that Coop's sales outlets and restaurants comply with the specifications in full.

		Traceability of product flows Coop ensures the traceability of products by systematically labelling the batches and comprehensively documenting recipes and product flows. Traceability is particularly important in ensuring reliable declarations of origin or of production conditions. If a product – despite all the checks performed – proves to be defective, Coop has clearly defined procedures for recalling the item from the sales outlets.