Quality Assurance

Raw Material Sourcing

  • Supplier Verification: Conduct a thorough evaluation of all suppliers to ensure they meet our quality and sustainability standards.
  • Inspection at Source: Check the freshness, size, and quality of fish at the point of sourcing using predefined parameters.
  • Traceability: Maintain detailed records of the origin and batch information for all incoming raw materials.

Handling and Storage

  • Temperature Control: Use temperature-controlled vehicles and facilities to maintain optimal conditions during transportation and storage (below -18°C for frozen fish).
  • Hygiene Standards: Implement strict hygiene protocols for staff, equipment, and storage areas to prevent contamination.
  • First-In, First-Out (FIFO): Use FIFO inventory management to ensure older stock is processed first.

Processing Procedures

  • Sanitation Protocols: Clean and sanitize all equipment and processing areas before and after each batch.
  • Quality Checks: Inspect fish during processing for size, texture, and appearance, removing any substandard items.
  • Standardized Procedures: Follow predefined processing methods for filleting, scaling, freezing, and packaging to ensure consistency.

Freezing and Packaging

  • Blast Freezing: Use blast freezing technology to lock in freshness and maintain quality.
  • Packaging Integrity: Use food-grade, vacuum-sealed packaging to prevent contamination and ensure product safety.
  • Labeling Standards: Clearly label all packages with product details, including batch numbers, expiry dates, and storage instructions.

Quality Testing

  • Microbiological Testing: Conduct regular tests of the products in a government owned and accredited  laboratory, to ensure food safety.
  • Sensory Evaluation: Perform inspection through metal detector, visual, smell, and taste tests to confirm product quality before dispatch.

Compliance and Certification

  • Regulatory Compliance: Adhere to local and international food safety standards, including HACCP, FDA, and EU regulations.
  • Certifications: Obtain and maintain certifications such as ISO 22000, ISO 9001, ISO 14001, Halal Certifications.
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Training and Development

  • Employee Training: Regularly train staff on hygiene practices, quality standards, and operational procedures.
  • Continuous Improvement: Encourage feedback from employees and stakeholders to improve QA processes.

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