MareNostro

QUALITY

Guarantee for taste and quality

Marenostro´s assets include advantageous processing cost, and proximity to European markets. Every single step during processing is carefully monitored for traceability and quality control. Marenostro quarantees high quality products through its total quality management practices.

The Processing facility and HACCP system

Marenostro’s Total Quality Management System is based on the HACCP principles for seafood. HACCP rules and regulations are followed meticulously during processing and micorbiological analyses. At the beginning of 2008, Marenostro obtained ISO 9001: 2000 and BRC (British Retail Consortium) certificates for seafood safety.

Careful documentation and labeling provide with a vast array of production data that enables Marenostro to issue full traceability for the products.

Maintenance of total hygenic conditions is top priority for Marenostro. In order to eliminate any possibility of contamination, the raw materials are processed by well-trained staff in a facility equipped with the latest technologies. A systematic flow of raw material is maintained under a continuous cold chain from harvest to end-user. The products are maintained at 2^oC during harvest, calibration, processing and packaging.

Environment

Marenostro takes extreme precautions and adheres to the most strict regulations for waste processing, setting an example for the seafood industry. Liquid and solid wastes are recycled in order to meet international targets for the environment.

Water is treated by passage through sand filters, u v tubes, reverse osmosis, membrane filters and finally through an ozonation system before being used.

Organic solid wastes are stored in freezing rooms until their disposal.

The laboratory

Marenostro´s laboratory team is staffed by expert biologists and aquatic products
engineers who routinely test samples for parasites. Each batch of fish
is tested in the laboratory for endoparasites, ectoparasites and visceral fat ratio.
Within the framework of R&D prpgrams, shelf-lives of new products are also investigated.

Condition factors and other morphological parameters are determined for each batch
and those that meet acceptation criteria are processed.

Traceability documents are obtained from juvenile stage to marekt size for every batch.

Microbiological tests are conducted for each step of packaging and processing.
The following criterias are checked thoroughly:

Total aerobic bacteria
Coliforms
Enterobacteriaceae
E.coli
Staphylococcus sp
Vibrio sp
Pseudomonas sp
Aeromonas sp
Listeria sp

Training

The entire personel in Marenostro are trained through internal and external seminars and courses in accordance with the demands of the sector and advances in seafood technology.