Integrated production


Integrated production

Integrierte Produktion

The highest safety during the production of chicken meat is achieved if a comprehensive safety and quality management system exists from the outset, i.e. from the egg to the chick, from the feed through to the meat processing.

First of all, we must fulfil the German and European statutory conditions. Food and consumer protection laws, feedstuff laws and animal welfare laws with their respective regulations, to name just the few most important ones, set strict guidelines.
In addition, we fulfil the requirements of a large number of external quality assurance systems such as Q+S (QA), IFS, BRC and HACCP.

Together, these basic conditions set high requirements for our processes, products and employees regarding risk analysis and quality control. The cooperation of all those involved in the product ensures maximum food safety within the system at Landgeflügel.

How is a hatching egg handled?


How is a hatching egg handled?

Visual incoming inspection

On arrival in the hatchery the egg shell is disinfected, in order to prevent infection risks caused by dirt. Each delivery is then visually inspected and unhatchable eggs are removed.

Pre-incubation storage

Optimum development conditions are achieved through automated control and monitoring systems: Temperature, humidity and air change rates are the determining factors.

Hygiene sluices for employees

Extremely strict hygiene guidelines for employees, spatial separation of different work areas, and daily cleaning and disinfection of the production facilities are mandatory.

Sampling chick dust

The effectiveness of our hygiene measures is supported and monitored by regular microbiological tests and analyses. The personnel, process, eggs and chicks are continuously under the microscope. This involves contact spotting (taking samples on adhesive film) of the employees’ hands and parts of the equipment as well as examining dust, waste and chick droppings samples.

Being aware of the signals


Being aware of the signals

Checking the breathing noises

Good animal care begins with attentive observation by the farmers.
Feed and water consumption, the distribution of the animals in the housing and the condition of the litter provide important indications of whether or not everything is ok.
A hygiene plan with rules for visitors, external vehicles and pest control, as well as hygiene sluices with a change of clothing and disinfection facilities are required under the regulations.

The “all in/all out” principle in chicken farming with care by people who have no contact with other animals kept for farming purposes is a much tried and tested method of epidemic prevention.

Cleaning the housing

After every single farming phase an empty phase of several days is necessary, during which the housings are mucked out, cleaned and disinfected. The cleanliness of the housing is checked by regular microbiological tests.

Eating better safely


Eating better safely

Control stations of the veterinary inspection office

No flock is slaughtered without a health certificate issued by the competent veterinary inspection office of the respective local authority. The official meat inspection is also carried out at several stations by employees of the veterinary inspection office. Each flock is also tested for residues by various external test laboratories.

The test reports used since our start-up in 2003 look like this:


Multi-stage container washing facility

After the chickens have been unloaded, the transport containers are cleaned and disinfected in several steps, and are then ready for the next transport.

Truck cleaning

No truck leaves the slaughterhouse without being cleaned and disinfected between trips.

Cleaning employees lathering the equipment

All parts of the plant are cleaned and disinfected daily. The quality of the cleaning is checked by regular microbiological tests.

Room temperature monitoring overview

The product and room temperature are continuously monitored, to ensure continuous maintenance of the cold chain.

Employees in the hygiene sluice

Strict regulations for all employees and regular training ensure the best possible hygienic conditions.

A chicken is what it eats


A chicken is what it eats

In-house laboratory analysis

The entire mixed feed production process is subjected to strict controls and inspections regarding hygiene, unwanted substances, microbiological quality and transport. All process steps are analysed, evaluated and preventatively controlled in the HACCP system.

When it comes to hygiene, above all, regularly cleaning of all parts of the facilities is important; from the raw materials storage units to the production line through to the delivery silo vehicles.

Raw materials sampling system

Regular raw materials, product and process controls in the form of technical, chemical and microbiological analyses are required by in-house and external laboratories to prevent unwanted substances. This also includes supplier assessments, the supply of certificates and cooperation with recognised carriers.

German Feedstuffs Law – “Futtermittelgesetz”

In-process controls

HACCP means preventive risk management. Control points are defined, at which appropriate measures are taken to eliminate risks or to reduce them to an acceptable minimum.

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