|To maintain high quality standard we have defined important factors in our product quality and processing factors, how these are measured and what to do when deviation occurs. For an example we measure the temperature of the product in various stages of the process, their utilization, trimming and more. Measurements are conducted steadily through the whole process. Supervision and checks are from the time the fish is caught untill it has reached the buyer. We run an education program for our staff to properly handle our products and we are constantly developing and improving our quality system.
To maintain secure and stable production we implement a Hazard Analysis and Critical Check Points (HACCP) system. We define important locations in our production process for regular inspections and appropriate measures for any deviation.