Quality Systems


The Dutch pork industry is always seeking to supply safe meat. That can only happen if all parties in the chain collaborate effectively with each other and with the buyers. The sector has various systems to bring this about. In addition, international standards apply, as do the laws and regulations of the national government and international bodies (EU, WHO).

By way of its systems and checks, the pork sector is doing everything in order to be able to offer maximum guarantees for safe and good quality pork. As an extra precaution, they have samples taken of pork products for laboratory analysis.  

Consumers should naturally be able to rely on the safety of foodstuffs, so it is important (via tracking and tracing, link) to be able to know where a product comes from today and which company made it.


Various systems are in place to ensure the quality of Dutch pork:


GHP stands for Good Hygiene Practices. A GHP code contains guidelines for keeping the hygiene in companies in processes at the highest level. A GHP code has many requirements concerning the work activities, personal hygiene and training of employees, for water quality, for the cleaning and disinfection of machines, equipment and production areas, for vermin control and for packaging, transport and storage.

Global Gap

Global Good Agricultural Practice (GlobalGAP) makes demands on the producers regarding food safety, sustainability and quality. GlobalGAP was set up in 1997 by 26 European supermarket organisations to coordinate their demands on suppliers of fresh products. GlobalGAP aims to promote food safety while also meeting consumer demands such as sustainable agriculture. 


Good Manufacturing Practice (GMP) is a quality system for the foodstuffs industry. A GMP company sets out how and under which circumstances products are made. Registration is also made of which raw materials are used, the structure of the production process and how quality control checks are performed. This is how suppliers in the Dutch pig sector work with GMP Feed. IKB-certified pig farmers are required to use only GMP-certified feed.


Hazard Analysis Critical Control Points (HACCP) is a quality control system by which companies have entered all the critical points in their production process. Via HACCP, all results of checks, analyses and measurements are recorded. When norms are violated, it is quickly clear which measures must or can be taken. 

Hygiene code

A hygiene code is a code for Good Manufacturing Practice (GMP) and monitoring system for the hygiene in foodstuffs companies. Hygiene codes are based on HACCP and have been compulsory for foodstuffs companies in the EU since 2007. The Dutch pork sector uses custom codes. For example, a hygiene code for pigs has been included in the IKB and the authorities (NVWA) check up on companies for compliance with this.


IKB is Integrated Chain Management (Integrale Keten Beheersing). This is a quality management programme for all links in the pork production chain. Professional collaboration between the links in the chain helps ensure a reliable end product. IKB guarantees product safety, traceability and openness to monitoring. The requirements also cover animal welfare and environmental issues. 

IN the mid-1980s, the Dutch pig sector was the first to begin the development of the chain quality system. The IKB system began operation in September 1992 and practically all Dutch pigs are now covered by the IKB regime.

The Netherlands has two IKB systems – IKB Pig and IKB Dutch Pigs. The regulations are administered by various organisations. The requirements and demands are comparable.


VKI is Food Chain Information (Voedselketeninformatie). Its introduction into the Dutch pork sector began in 2006. With this - compulsory - system, information is entered concerning animal diseases and pathogens. Using the VKI, the pig farmer sends information to the abattoir before the animals are slaughtered. The abattoir then uses this information in the first inspection of the animals.