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We employ up to 150 full and part-time skilled operatives. All product,
whether it be Queen scallops or King scallops are carefully hand cut retaining
the roe by our trained staff on the day of landing. |
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The product is then packed
to our customer requirements. i.e. IQF (Individually Quick Frozen) or exported
as fresh chilled on the same day. |
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Operator
Training
All new operators are inducted into hygiene and quality issues and our staff
have all been trained in food hygiene
and undergo regular refresher training. |
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Product
Quality
We are proud of the quality of products and are committed to maintaining our Higher Level International Food Safety (IFS) accreditation. To help us to ensure this, we have developed a Quality System 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 and glass audits. |
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Product Safety
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 EEC regulations (EEC Agreement No: SB002).and is inspected regularly by government appointed Environmental Health Officers. |
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Our
Laboratory
We back up our commitment to quality and safety by our on-site laboratory and by additional specialist testing carried out in selected, accredited, laboratories. Product is tested regularly for a range of bacterial contaminants including Coliforms and E. coli.
We are one of very few processors that have on-site facilities to test products for shellfish toxins. We use the ELISA technique to test for Paralytic Shellfish Poisoning (PSP), Diarrhetic Shellfish Poisoning (DSP) and Amnesic Shellfish Poisoning (ASP). 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.
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