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Continuous Improvement a Key Priority |
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HALIEUTIS’ quality process extends from the fishing grounds to the consumer. Customer satisfaction is the driving force behind our quality organisation. HALIEUTIS has ISO 9001, IFS and BRC certification: the highest standards in terms of quality and food safety.
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Selected, carefully-controlled fishing
- Selection by stages, from product definition to tasting:
- Definition of characteristics
- Supplier’s commitment
- Trial order
- Validation by means of control and tasting
- Supplier audits:
- Food safety
- Product quality
- Environment
- Assessment of our suppliers' performances all year round
- Systematic controls of raw materials for each arrival
- Filleting quality (skin, bones, fins, size, etc.)
- Sensory qualities (taste)
- Food safety (bacteriological analyses, tests for contaminants, etc.)
Customer service
The quality department is in direct contact with customers, offering attentiveness, information and advice.
Controlled production
- HACCP food safety control
- Inspections throughout the processing chain:
- appearance
- weight
- cooking and freezing temperatures
- detection of metals
-Systematic tasting of products
Continuous improvement
- Structured measurement of performance:
- Process performance indicators
- Internal and external audits
- Attentiveness to customers
-Analysis and improvement of processes coordinated at the most appropriate level (executive committee, departments).
- Involvement of line staff
Traceability
- Identification of areas of origin
- Identification of the different stages of processing
- Identification of all test results
- Identification of quantities delivered and customers
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