Certifications

Certifications

       

 
In October 2005 we were the first company outside the US to receive HACCP certification from the US Department of Commerce. HACCP (Hazard Analysis and Critical Control Point) is a preventive system to ensure safety of food product. This international standard requires that all hazard that may occur in the food production chain, including hazards associated with processing and facilities, are identified and assessed. HACCP consists of seven basic components: hazard analysis, critical control points, critical limits, monitoring procedure, corrective action, record keeping and verification procedure. HACCP USDC was introduced in July 1992 by NOAA (National Oceanic and Atmospheric Administration) Fisheries an agency under the US Department of Commerce, this procedure focuses in seafood product inspection using HACCP protocol. The procedure is aimed at ensuring quality consistency of end products with safe and healthy distribution and appropriate food labeling.

GMP is a set of regulations set forth by the FDA to ensure that various products intended for human consumption and use are safe and provides production and technical guidance for companies to manufacture products to meet safety and quality standards by improving seafood processing facilities in seven areas, including selection of raw material, handling and processing, additives, chemicals, packaging, storage and distribution.

FileApproval Number
Description


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056.a/SM/HACCP/PB/11/12 BRC


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05.a/SM/HACCP/PB/11/12 Cephalopod A


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055.a/SM/HACCP/PB/11/12 Cephalopod B


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056.a/SM/HACCP/PB/11/12 Demersal A


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056.a/SM/HACCP/PB/11/12 Demersal B


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056.a/SM/HACCP/PB/11/12 Tuna A


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056.a/SM/HACCP/PB/11/12 Tuna B