The fact that the Swiss farming industry concentrates on the production of high-quality natural products has led to the establishment of an exemplary quality assurance system. It is based on several different levels:
QM Swiss Meat
Although participation in the QM Swiss Meat quality management programme is voluntary, the majority of agribusinesses applies for and is awarded QM certification. The programme guarantees that the animals are kept under conditions conforming to environmental and animal protection requirements. Animal owners are aware of all the regulations and the pertinent amendments. Each farming operation is subjected to regular audits performed by independent organisations.
Swiss Veterinary Service
Quality assurance for Swiss meat covers the entire production chain from field to fork. The responsible authorities at federal and cantonal level as well as the officially appointed veterinarians work together under the umbrella organisation of the Swiss Veterinary Service as the supervisory body for animal welfare.
Neutral quality classification
Neutral evaluation both of live animals and carcasses creates transparency in quality classification and pricing. This task is undertaken by Proviande using the CH-TAX assessment and quality system specifically developed by the association for this purpose. The result of neutral classification not only serves product purchasers but also the suppliers as a basis for setting the prices.
Animal transport screening and traceability
An important measure of quality is the traceability of Swiss meat from the butcher’s counter back to the abattoir – and from there even further still, back to the farm in which the animal was born. An unbroken line of identification records and precise tracking documents make this possible. The animal transport screening system also offers the possibility of combatting potential epizootics systematically and as early as possible.
Labelling programmes
The significance of labelled production is substantial in Switzerland and it continues to grow. Depending on the type of animal, it comprises 30–50% of production, for the area of suckling cow and extensive meadow fattening farming it even comprises almost 100%. The percentage of organic farming meat is 2–5%. Important requirements laid down by the labelling programmes are: permanent access to outdoor runs, animals kept in groups and multi-bay shelters.
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