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Quality and food safety

Quality checks start at the source and end when the container is sealed.

A written specification, supplier photographs and inspection records give the buying decision a clear basis.

Seafood preparation at a supplier processing facility

01 What we check

What we check, batch by batch.

  1. 01

    Freshness

    Condition, appearance and signs of damage recorded in the inspection brief.

  2. 02

    Texture

    Sample condition reviewed alongside the required preparation.

  3. 03

    Uniformity

    Consistency across all product categories.

  4. 04

    Sizing

    Grading checked against your specification.

  5. 05

    Temperature

    Temperature and handling control from processing to packaging.

  6. 06

    Documentation

    Health certificates, origin documents and export licences, verified before shipment.

A product sample photographed during a supplier visit

02 Standards

Standards across our supply chain.

Certification belongs to a defined producer, facility or product scope. Request current documents with your enquiry; a reference to a scheme is not a blanket certification of every product.

03 Traceability

Documented from origin to destination.

  1. 01

    Origin

    Producer origin, species and catch-area information requested for the proposed product.

  2. 02

    Plant

    Preparation and freezing specified with the producer.

  3. 03

    Inspection

    Grade, packing and product condition reviewed against the agreed brief.

  4. 04

    Container

    Held at −18 °C or below, with loading and documents coordinated by our team.

  5. 05

    Your port

    You know where your product came from and how it travelled.