We employ up to 150 full and part-time skilled operatives. All product, whether it be Queen Scallops or King Scallops is carefully hand cut retaining the roe by our trained staff on the day of landing. The product is then packed to our customer requirements, i.e. IQF (Individually Quick Frozen) or exported as fresh chilled on the same day.
All new operators are inducted into hygiene and quality issues. Our staff have all been trained in food hygiene awareness to an accredited level and undergo regular refresher training.
We are proud of the quality of products and are committed to maintaining our International Food Standards at Higher Level (IFS Food) accreditation. To help us to ensure this, we have developed a Quality System to meet the requirements of IFS Food that is centred on our Quality Manual. Process control procedures ensure that processing is carried out in a consistent manner to agreed standards. We inspect, record and review key parameters throughout the process and carry out routine quality, hygiene, procedures and glass/brittle plastics audits.
We strive to ensure that customers can have confidence in the safety of our products. Our HACCP (Hazard Analysis Critical Control Point) system drives this commitment to product safety. HACCP identifies the points in our process that are critical to ensure a safe product and controls are implemented at these points. Significant capital investment over the last few years helps us to comply with the latest standards. Our factory fully complies with EU regulations (EC Approved Establishment No: SB002) and is inspected regularly by government appointed Environmental Health Officers.
We back up our commitment to quality and safety by our on-site laboratory and by additional specialist testing carried out in selected, UKAS and Cofrac accredited, laboratories. Product is tested regularly for a range of bacterial contaminants including Coliforms, E. Coli and Salmonella. To comply with EU legislation we have on-site facilities to screen products for shellfish toxins. We use the Reveal 2.0 technique to test for Paralytic Shellfish Poisoning (PSP), Amnesic Shellfish Poisoning (ASP) and Diarrhetic Shellfish Poisoning (DSP). This allows us to ensure that products are safe before they are dispatched to our customers. We also check the effectiveness of cleaning through swabbing and detergent strength checks.