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13.10.2004IMPROVING QUALITY AND SAFETY IN PORK CHAINS - ADRESSING THE CHALLENGE OF CHAIN WIDE INFORMATION MANAGEMENTTo maintain and improve consumer trust in the quality and safety of food, legislative actors have induced new framework conditions on food production: The EU General Food Law (EU 178/2002) demands traceability, transparency and a “stable to table“-approach throughout agricultural production while governmental food safety inspection is currently under reorganisation towards a „control of control“-principle. EU has consolidated its Food hygiene legislation into a consistent set of four new regulations, often referred to as the Hygiene package (EU 852, 853, 854 and 882/2004). They include specific rules for the documentation of products and processes and information sharing between chain actors. This new legal environment provides a unique chance to boost innovation and to improve chain wide cooperation in pork production.It has been widely agreed that information and communication systems linking different parts of food chains can aid to meet individual information needs of chain actors. The potential for pork chains mainly lies in the fields of animal breeding, animal health management, improved cooperation between abattoir and meat processing and risk based meat inspection. Effectively implemented and supported by innovative information technology it can assist to improve productivity, raise consumer confidence and finally result in higher profits (1, 4). Despite this broad consensus successful applications are missing in practice. Main reasons are a high demand for coordination and negotiation including the question of cost sharing as well as a lack of organisational support and technical tools. Schulze Althoff, G., Petersen, B. (2004): Improving Quality and Safety in pork chains - Adressing the challenge of chain wide information management 
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