Freshness is not a coincidence, it is the result of a disciplined system. Our hygiene, cold chain and traceability standards secure every step from source to table.
The four foundations of food safety
Temperature control, hygiene, traceability and control at intake; four complementary disciplines that make the same quality possible on every delivery.
Temperature Control
A cold chain monitored at 0–4°C from source to table; temperature tracked at intake, storage and dispatch.
Hygiene Standards
Hygienic processing area, clean equipment and regular cleaning protocols. Food safety is our priority.
Traceability
Source, intake and dispatch details are recorded. Retrospective tracking is possible.
Control at Intake
Every batch is checked for freshness, size and appearance; anything below standard never leaves.
Four monitored control points, from intake to dispatch
Product passes through four control points from intake to dispatch. The cold chain is never broken at any stage, and no batch goes unrecorded.
- 01
Intake
Every incoming batch is checked for freshness, size and appearance; the product's source and intake temperature are recorded. Anything below standard is not accepted.
- 02
Cold Storage
Product is held in cold rooms monitored at 0–4°C. Temperature is tracked continuously; the cold chain is never broken, not even for a moment.
- 03
Processing & Preparation
Filleting, portioning and cleaning are carried out in a hygienic processing area, with clean equipment and regular cleaning protocols. Prepared product goes back into cold storage immediately.
- 04
Dispatch Control
A final freshness check is carried out before dispatch, product is stacked into hygienic crates and leaves in refrigerated vehicles. Departure details are kept on record.
Processing and preparation take place in a temperature-controlled hygienic area; prepared product goes back into cold storage without delay.
The food safety approach we follow
Our working discipline is built on international food safety principles. Certificates will be published here as the certification processes are completed.
Food Safety Management
ISO 22000 principles
Critical Control Points
HACCP approach
Hygiene Certificate
Facility hygiene permit
Certificates will be added to this page as they are approved.
We can trace every product back to its source
The source, intake date and dispatch details of the product are kept on record. This makes it possible to trace the history of any batch when needed — there is a concrete record system behind our freshness claim.
We know where every product that reaches you came from; because trust only means something when it can be traced.
Source record
Every batch is recorded with the farm or market it came from.
Temperature history
Temperature tracking at intake and dispatch; the integrity of the cold chain is monitored.
Dispatch details
Which product left with which delivery is kept on record.
Work with a supplier that has secured freshness
Let's talk about how we apply our cold chain, hygiene and traceability standards for your business. Tell us what you need and we will come back the same day.
We reply the same day during business hours.