VFK´s intentions are for workíng towards safe feed materials on a voluntarily basis. VFK´s feed safety work is based on the requirements stipulated in EC-regulations and national legislation and on the principles of precaution- and HACCP*. These interpretations have been done by VFK in consultation with the National Veterinary Institute (SVA). Companies that are certified according to ISO 22000 can be certified according to these four points below that describes VFK´s Feed Safety Standard. 

A production facility that will be certified according to VFK´s Feed Safety Standard must be able to demonstrate that:

1. A process description and a flow sheet exists for the production of feed materials. The process description should be in written form and contain a description of all the steps in the production with information about the raw materials, additives and processing aids as well as the temperatures and the holding times at different stages of the process. Together with the responsible person for feed safety routines/manager at the facility SVA is checking the process description and the flow sheet to see that all relevant information is included. During the tour in the production facility a basic comparison is also done to see that the flow chart corresponds to the actual production.

1. Risks like foreign chemical substances, presence of pathogenic organisms and physical objects have been identified according to HACCP-principles. SVA checks that the hazard analysis has been carried out and verifies the items that may have been assessed as a critical control points (CCP). SVA can participate as advisors in the preparation of the hazard analysis and CCP. Extensive work that can not be done during the visit is charged under the current hourly rate.

1. A regular screening is done to prevent risks, such as the presence of pathogenic microorganisms, foreign chemical substances and physical objects in raw materials, strategically selected products in the production and/or end products. The feed safety related analysis is based on the hazard analysis in the points above and of the requirements stipulated in EC-regulations and national legislation. SVA and the representatives from the facility going through and discuss the analysis plans and data from surveys of the microbiological, chemical and, if necessary, physical quality of raw materials, intermediate products and finished products.

1. Production premises are planned and laid out with special consideration to feed safety and that the facility will be easy to maintain, clean and disinfect if necessary. SVA will make an overall inspection of production facilities. All previous points, that is, flow sheet, hazard analysis and CCP, and analysis plans are evaluated based on the actual reality. 

* HACCP (Hazard Analysis Critical Control Points) is defined by Codex Alimentarius Commission, Joint FAO/WHO Food Standards Programme.