Quality Assurance System
Our quality assurance system has been developed on the basis of the HACCP principles. All risks are identified and analysed and strict controls are implemented with regard to the critical points. Lloyd’s Register tests the quality assurance system annually against the IFS standard. Inspections are carried out regularly by the Dutch Food and Consumer Product Safety Authority.
The inspection process begins with the reception of the raw materials, ingredients and packaging materials. All raw materials are examined the organoleptically (taste and smell), microbiologically and chemically in the company laboratory, as we check our products for undesirable microorganisms and chemical substances. To conduct these types of analysis, we work together with prominent laboratories, such as Silliker.
Continuous investment in advanced equipment and our premises enables us to work in accordance with the strictest hygiene standards. Moreover, good personal hygiene is a must. Our staff wear industrial clothing clean on every day and hands and footwear are always disinfected at the entrance.
During the production process:
- the products are processed one after another and separately
- all equipment is thoroughly cleaned and disinfected
- a strict allergen policy prevents undesired contamination with allergens
- we use food-grade quality lubricants
- all glass and hard plastic are recorded in a register
- temperature and visual checks are carried out regularly
The correct cooling of products is crucial, during not only processing but also packaging and distribution. This inhibits the growth of microorganisms. These can be harmless bacteria, such as the lactic acid bacteria that cause food to spoil, but also pathogenic bacteria.
We eliminate microorganisms by blanching, cooking, cooling, smoking and preserving our products. Our prawn products are generally lightly preserved with food acids alone. For just a few products, it is necessary to add preservatives to guarantee their shelf life.
The prawns are packaged under modified atmosphere. The packaging is filled with a low-oxygen gas mixture, including carbon dioxide, prior to sealing. As a result, prawns can be kept in a refrigerator (preferably at 4°C) until the stated best-before date, of long as the packaging remains sealed.