ValioFinlandiaCheeseDairyProductsQualityControlpresentation05182010final

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Valio dairy products

Quality controlPresentation 05/17/2010Mr Paavo Salminen / QA Manager Valio USA


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Finland1. Haapavesi

2. Helsinki3. Joensuu4. Jyvskyl5. Kaitsor6. Lapinlahti7. Oulu8. Riihimki

9. Seinjoki10. Tampere11. Toholampi12. Turenki13. Vantaa14. nekoski15. Suonenjoki

Abroad16. Laeva dairy, Estonia17. Vru Juust, Estonia18. Valio-Vache Bleue, Belgium

cheese packing plant

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7

11

5

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3

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9 15

101213

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CheeseFresh dairy products

Butter and spreadsPowdered ingredients

Jams

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Valios production plants


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Valios certified systems

All Valio sites in Finland have been certified in accordancewith the requirements ofISO 9001 and ISO 14001 systemstandards

Valio develops food safety in accordance with the ISO 22000

standard, based on independent reporting On the basis of customer requirements, a BRC certificate

granted to four sites and a GMP B2 certificate to three sites

The most important methods used by Valios key laboratorieshave been accredited in accordance with ISO 17025

Valio Ltd, R&D, Chemistry and Microbiology

Valio Ltd, regional laboratories, Lapinlahti and Seinjoki

Valio Ltd 05/17/2010
http://xn--koulutuspiv20090525-owbc/7.%20Sertifikaatit/ISO9001_sertifikaatti_suomi5.pdfhttp://xn--koulutuspiv20090525-owbc/7.%20Sertifikaatit/ISO_14001_2004_2006_sertifikaatti3.pdfhttp://www.mikes.fi/Scopes/T022_M11_2008.htmhttp://www.mikes.fi/Scopes/T169_M10_2008.htmhttp://www.mikes.fi/Scopes/T169_M10_2008.htmhttp://www.mikes.fi/Scopes/T022_M11_2008.htmhttp://xn--koulutuspiv20090525-owbc/7.%20Sertifikaatit/ISO_14001_2004_2006_sertifikaatti3.pdfhttp://xn--koulutuspiv20090525-owbc/7.%20Sertifikaatit/ISO9001_sertifikaatti_suomi5.pdf


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Quality chain from farms to customers

Farm milk Collection Reception/processing

Production Warehouse Transport Distribution



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Valio Ltd 05/17/2010 5




1) Farm milk


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Quality guidancefor milk producers

Quality requirements for raw milk

Quality-based raw milk pricing

Milk Quality Manual Advisory services for milk producers

Dairy farm evaluations



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Quality requirements for raw milkQualities Quality

requirementFollow-up Rejection

limitfarms loadsInhibitor residues(= antibiotics)

negative ( - ) Twice/year andas needed

Each batch +

Aroma/appearance 4 5 points Each batch Each batch 1 2 points

Temperature 0 6 C (target < 4 oC)32 43 F (target < 39F)

Each batch Each batch > 6 C> 43 F

Somatic cells 400 000 cells/ml(target < 250 000)

Twice/month Twice/week Repeatedexceedance

Number ofbacterial colonies

100 000 CFU/ml(target < 50 000)


Clostridium spores(= VHBI)

< 3 500 mpn/l(target < 1000) As needed Twice/month Repeatedexceedance

Freezing pointdepression

-0.512 -0.560 C(target -0,520 C)


Fat content 3.7% Twice/month Twice/week

Protein content 2.8% Twice/month Twice/week



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1. Naturalness(nothing must be added or taken out) Protein 3.43%, fat 4.21%,Freezing point depression 99.74% < - 0.512 C

2. Temperature < +6 C / < 43 F. Milk must notfreeze.

(target 1 4 C)

99.71% < +6 C / < 43 F

3. Taste and other sensory qualities Checked by the driver before taking the milk in, FFA analysis(2 samples/month)

4. Total number of bacteria < 100 000 CFU/ml .2 month geom. average, min. 2 samples/month.(target under 50 000/ml)

Valio average: 5 280 CFU/ml

5. Somatic cells < 400 000 cells/ml.3 month geom. average, min. 1 sample/month.(target under 250 000 cells/ml)

Valio average: 127 830 cells/ml

6. No drug residues or residues from detergents ordisinfectants.

All loads are tested. Farm milk is analysed regularly,a sample is taken from each batch for possible analysis.

7. Butyric acid bacterium spores < 3 500 mpn/l.

(target under 1000).All loads are examined in the winter season monthly(OctoberApril). Milk delivered to cheese plants is examinedweekly. Farm samples as necessary.

8. Special instructions in case of animal diseases(e.g. salmonella).

Salmonella (8 farms in 2008), no Salmonella Dublin, BSE 0

Quality of raw milk taken in by Valio,realised in 2008



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Pricing to support raw milk quality

1. Milk quality classification and pricing in 2009

2. Quality agreement + 0.5 cents/milk litre

E < 50 000/ml < 250 000/ml + 2 cents/litre

I 50 000100 000/ml 250 000400 000/ml Basic price

II > 100 000/ml > 400 000/ml 30 cents/litre

Bacteria Cells Price

US comparison - Grade A milk:

Bacteria < 100 000 and Cells < 750 000



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55.6

64.9

74.5

82.084.5

88.490.5 89.5

91.9 91.9 92.0 92.7 93.2 92.9 93.194.1 94.7 94.6 95.3

2.0 1.4 0.94.4 3.5

1.4 0.8 0.9 0.5 0.6 0.56 0.41 0.31 0.25 0.19 0.13 0.11 0.10 0.080

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50

60

70

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90

100

1990 1991 1992 1993 1994 1995 1996 1997 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008

% of milk

Development of raw milk quality 19902008,

Valio Group dairies

E class (E1 cl. 1990-1992) 2 class (2.+3 cl. 1990-1994)

Quality results for raw milk



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Valio together with authoritiessupporting quality production

Advisory services to milk producers and farm evaluations

Regular training of milk producers regarding milk quality andgood production practices

In-house control plan on dairy farms

Supervision of dairy farms by the authorities; the frequencyof visits is determined on the basis of the risk assessment,e.g. reports on second class milk or milk containingantibiotics

Consistent evaluation criteria and evaluation forms


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2) Milk collection and reception





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Milk collection

The truck drivers are the gate keepers of quality supply fromthe farms

conducts a sensory evaluation of the raw milk

checks the temperature of the raw milk Farm specific antibiotics test samples

The driver takes pricing and other control samplesfrom the raw milk

Non-marketable milk is forwarded for use as liquid animalfeed or is disposed of. Milk containing antibiotics isforwarded to a bio-energy plant or hazardous waste plant.



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In-house control and supportprogrammes in collection

Approval of collection vehicles as food premises,includes approval of in-house control plan

Cleaning programme and records of collection vehicles

Truck drivers quality manual - driver training incl. hygienepass



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3) Production



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In-house control at Valio sites

We meet and exceed the regulatory requirements set for food industryoperators

Food safety risk management approach is based on the HACCPprinciple

The in-house control plan includes

A) Support systems for hygienic operations

B) HACCP system

C) Staff training on hygiene and in-house control

Key areas:

Timely validated risk assessments Prevent problems by proactively addressing issues

Training, training, training



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Salmonella and listeria tests onproducts in 2008: all negative

Valio plantlocations inFinland

Salmonella Listeria monocytogenes

In-housecontrol

Control byauthorities

In-housecontrol

Control byauthorities

Haapavesi 1051 9 131 3

Joensuu 88 0 122 0

Jyvskyl 0 7 41 37

Kaitsor 23 11 23 15

Lapinlahti 1912 15 49 15

Oulu 28 5 28 31

Riihimki 0 27 37 30

Seinjoki 499 15 111 3

Tampere 14 0 42 10

Turenki 1 0 85 8

Vantaa 17 12 43 2

nekoski 97 2 140 28



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Staff training programme

Hygiene expertise (hygiene pass) is required for all who handleunpacked foods

Hygiene training programme (Valios own training package distributed

electronically) Familiarisation for both new employees and those returning to work

Also concerns maintenance, transport and cleaning staff

HACCP training

Training and testing of sensory evaluation for those who approve

products for sale



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4) Warehouse, transport and distribution



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Good warehousing and transportpractises

All product dispatches are directly controlled by Valio

All warehouses are approved to be used as food productionpremises and have in house control systems in place

All vehicles approved for food transportation Constant monitoring the condition, temperature control and

cleanliness of vehicles

Truck drivers servicing Valio in Finland are required a

documented hygiene training



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Supervision of exportsby the authorities

Granting veterinary certificates for exports

Verifying the correctness of export documents (customs)

Agreement on the international carriage of perishablefoodstuffs (ATP) is applied

Customs supervise:

Loading of batches exported to third countries (export subsidies)

Importation of ingredients of non-animal origin



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Thank you !

Documents

ValioFinlandiaCheeseDairyProductsQualityControlpresentation05182010final