FSSC 22000
FSSC 22000 scheme, via an accredited certification body
Food safety and quality management covering the production and packing of fish and seafood products at Fiskerstrand.
Food safety
Quality and food safety
A HACCP-based food safety plan and sanitation programme under establishment approval M343 from the Norwegian Food Safety Authority. Every certificate is published with its own scope and validity.
- Approved food safety plan HACCP-based, under a sanitation programme
- Establishment approval Mattilsynet — establishment approval M343
- Chain of custody MSC and ASC, scope published per certificate
- Full documentation Export health certificates per consignment
Our quality system
A controlled process from raw material to finished product
The plant at Fiskerstrand operates under approval from the Norwegian Food Safety Authority, number M343, with a HACCP-based food safety plan and a sanitation programme. That approval number is what identifies us on the export health certificates issued per consignment.
Key parameters
Temperature and shelf life
The limits we hold product to, and the shelf life we declare on articles we produce ourselves.
Temperature
Correct temperature through the whole chain is what keeps the product safe and saleable.
| Fresh and chilled | 0 °C to +2 °C |
|---|---|
| Frozen | −18 °C or colder |
| Ready-desalted klippfisk | −18 °C to −30 °C |
Shelf life on our own articles
Guideline shelf life on articles we produce ourselves, stored at the temperatures above.
| Smoked salmon and trout | Chilled 42 days; frozen 1 year |
|---|---|
| Cured (gravad) salmon | Chilled 32 days; frozen 1 year |
| Salmon and trout fillet | Chilled 14 days; frozen 1 year |
| Prawn in brine | Chilled 52 days |
| Ready-desalted klippfisk | 365 days total, minimum 215 days remaining at delivery |
Our production method
Traditional know-how and modern control
No injection and no artificial substances are used in the production of our smoked and cured lines. Time and handling do the work instead.
The same lines run under the HACCP-based plan and sanitation programme, at the temperatures set out above.
Certifications
Certified. Controlled. Traceable.
Our food safety management system is based on HACCP. Each certificate below is published with its issuer, certificate number, scope and validity.
MSC CoC
Marine Stewardship Council, via an accredited certification body
Processing, packing, storage and trade of MSC-certified fishery products.
ASC CoC
Aquaculture Stewardship Council, via an accredited certification body
Handling and processing of ASC-certified farmed seafood with segregation and traceability.
HACCP
Norwegian Food Safety Authority (Mattilsynet)
Approval of the Fiskerstrand establishment for fish and fishery products, operating under a HACCP-based food safety plan and sanitation programme.
Traceability
Full traceability from raw material to finished product
Traceability is a set of data points attached to a lot, each provable from a document: lot number, production date, catch or harvest date, establishment number, FAO area, and vessel or farm site.
Our facility
A modern and hygienic facility in Fiskerstrand
One site at Fiskerstrandvegen 168, half an hour from Ålesund, operating under establishment approval M343.
Procurement
Send us your specification
Tell us the species, form, size, packing, quantity and destination. The more detail you provide, the closer the first reply can be to a commercially usable quote.