food safety and freshness preserve
1.IKEJIME method and animal welfare
The Buri is slaughtered immediately on the vessel once they are brought to shore in order to reduce the pain. The setup of IKEJIME machine on the vessel enables quick slaughter so that the pain of being taken out from the ocean is minimized.The method is simple: The less trauma a fish sufferer before, during and after slaughter, the better quality of meat is produced.
2.Acquiring the national certificate
Our facility has acquired certificates of FSSC22000, EU-HACCP. We have it cleared for hygiene standard requested by importing countries. We maintain the highest level of hygiene standard in the facility along with mechanical, cooling control, food defense, parasite monitor, and knowledge of workers.
3.Parasite monitoring system
We have placed a department specialized for monitoring parasite in products and facility. It has visualized the parasite and chemical issues by a special technic and keeps the potential problem away. Supervisors must pass an exam and be required to improve on their current knowledge and experience. These supervisors also educate the staffs in the facility.
