As part of the organization plan for its production and services, VIKI S.A. has implemented a Quality Management System based on ISO 9001, ISO22000 & FSSC22000 standards, as well as HACCP food safety system.
With the help of these systems the company’s goal is to constantly improve the quality of its products and the services it provides to its customers, in order to achieve total satisfaction. In order to accomplish these goals, the company has established individual targets, which are:
• The constant monitoring of customer satisfaction and the timely and correct handling of any complaints.
• The constant improvement of the company’s products and their production procedures.
• The assurance of hygienic products.
• The total compliance to applicable law.
In order to ensure that it will achieve these targets, the company carries out the following:
• It researches and clearly defines the customer’s needs.
• It takes preventive actions and controls in order to avoid any form of complaint from its customers.
• It provides constant training to its staff on issues of quality assurance and hygiene.
• It carries out constant checks and monitoring constantly striving to improve the company’s quality management procedures.
By implementing its quality policy, VI.K.I. S.A. is committed to responding consistently to its customer’s growing expectations.
TESTING OF RAW MATERIALS
VIKI S.A. gives particular emphasis to the quality of processed meat. The use of fresh pork is a powerful competitive advantage in relation to other meat industries, making VI.K.I. SA unrivaled in quality of its cold cuts and other meat products.
The main pork meat provider is our subsidiary pork meat producer, VIKI Farm. Additional, pork meat is taken from other local pork producers.
Our well trained scientists are responsible for the macroscopic testing of animals upon delivery from our suppliers, as well as just before slaughter and for laboratory testing of slaughtered animals.
Strict controls are also carried out for imported meat for processing, such as chicken and beef, as well as other raw materials, such as spices and packaging materials, in order to ensure quality, nutritional value and warehousing of the products. It is worth noting that wherever necessary, each lot of raw materials is accompanied by a certificate of origin certifying non-genetically modified organisms.
In addition, it is the responsibility of the Procurement Department in collaboration with the Quality Control Department to evaluate suppliers, who are judged on compliance to specifications set forth by the company for its raw materials, their available quality assurance systems, their cooperation and a number of other criteria.
Testing during production is undertaken on a daily basis in order to ensure the hygiene conditions of the factory as well as of the technical personnel, in order to meet the quality standards of the products.
These checks cover:
• pollution of the interior ambient space
• contamination of drinking water
• the chlorination of the water supply for cleaning
• the effectiveness of pest control in mobile and immobile equipment
• personal hygiene of technical personnel
• applying insecticide and rat extermination
Additional tests are carried out on intermediate production levels concerning ingredient quality for the production of the final products, in compliance to the heat processing program for each product and the proper functioning of the production equipment and maintenance of products.
LABORATORY TESTING OF THE FINAL PRODUCTS
It should be pointed out that there are fully equipped and staffed quality testing laboratories. Sample testing is carried out on a daily basis on the end products in compliance with what is set forth by the Quality Systems.
Specifically there are samples taken from each lot of product produced, which are then subjected to a series of laboratory tests in order to ascertain the compliance or not to each product’s quality specifications.
Laboratory testing is focused on various microbiological analyses (Total Mesophilic Flora, L. monocytogenes, Salmonella, Escherichia coli, Streptococci) and chemical analyses (fat, protein, moisture, starch).
During this time the product’s natural characteristics are also tested; colour, the «bonding» of raw materials after heat processing and the appearance of the cut surface after being sliced.
Furthermore, the packaged products are tested for effectiveness of the actual packaging: soundness of package vacuum, modified atmosphere quota, sealing of the film packaging and the moisture proofing of the can seams.