Quality

CONTINUOUS EDUCATION/TRAINING

Our quality control and HACCP compliance department provides continuous training and education to both our fishing crew and seafood processors about HACCP regulations.

CATCHING

Our fishing crew are well train by our quality control and HACCP compliance department about compliance with HACCP regulation. Our crew are aware that treatment of raw material right after catch is the key factor regarding superior quality. All our fishing vessels are supplied daily with clean ice flake for immediate chilling process. Our fishing vessels are equipped with HACCP approved fishing equipments from our sister company Glossary Fishing Net Company. Seafood, once its caught from its natural harbor, is required to be immediately immense into slurred/liquid ice for about 15- 20 min unit it reaches temperature of about 2°C then its placed in layers of flake ice before landing to ensure superior quality. We have ice plant machine that produces 10 tons of clean flake ice daily.

While not all the seafood supplied to our processing plant are caught by our fishing vessels, only approved fishing vessels are allowed to supply us with seafood and their vessels are subjected to random inspections by our quality control department to ensure compliance with HACCP regulation.

COLD CHILLING

Cold chilling process at various temperatures begins from the moment the raw material is caught until it reaches our clients.

We pay close attention to the following time sensitive quality measure windows:

Catch to Door Window
From the time seafood is caught, preserved and reach the processing factory should be less than 96 hours.
Door to -21°C Window
From the time the raw materials arrives the plant, processed, blast freeze( -45°C), Packed and storage in cold rooms should be less than 8 hours.
-21°C to Export Window
From the time the packed seafood is stored in cold rooms till it is exported should be less than 15 days.

PROCESSING AND PACKAGE

Processing commences as soon as raw material arrives at the plant. To ensure that top superior quality is maintain, we operates 24 hours a day so that raw materials are processed and packed immediately to maintain top superior quality.

We can process up to 20 tons of raw materials a day. All of our seafood are processed, packed and label accurately by well motivated trained HACCP team members.

ON SITE MICROBIOLOGY LABORATORY

Operated by our quality control and HACCP compliance department, we operate 24 hours a day to make sure that raw material are tested for bacteria spoiling organism from the time they arrived to the processing plant to delivery to our clients. To trace sources and to take corrective implementation actions if needed, random samples are collected from each vessels drop to test for bacteria spoiling organism immediately the raw material arrives at the plant and in various stages of processing.

Bacteria are responsible for the majority of food borne spoilage. Our laboratory equipments meet the standard requirements of HACCP and FDA testing methods for:

Pathogen detection surfaces cleanliness (Rapid test)
Total Aerobic organisms on surfaces
Coliform and E. Coli Detection
E. Coli and Thermostable Coliform Detection
Coliform Detection
Staphylococcus Aureus Detection
Yeast and Mold Detection
Salmonella Detection
Listeria Detection
Listeria Monocytogenes Detection
Enterobacteriaceae Detection
Pseudomonas Aeruginosa Detection

We also have rapid laboratory test for Detection of bacteria in water:

1. Test for detection of Coliforms in water like E.Coli

2. Test for detection of pseudomonas Aeruginosa in water

STROAGE

After multiples stages of testing and meeting criteria for superior quality, the packed seafood is stored in cold rooms at -21°C pending export.

WASTE REMOVAL

Waste removal at our facility is done on an hourly basis. We remove all waste in a strategic way to prevent cross contamination.

CLEANING

Our processing plant is close daily from 6am – 8am and from 6pm – 8pm for terminal cleaning. In order to ensure safety and hygiene of our products to our clients, our cleaning agents and disinfectants are certified by the public health department of the Gambia. Our quality control department will then inspect and swap surfaces to obtain rapid test results to ensure that surfaces are free from residuals and seafood spoiling bacteria before production resumes each shift. We ensure that our products are free from chemicals. There are no room for pest at our facility. An external pest controlled company randomly inspect our facility.

CLOSE MONITORING

We closely monitor our staff in compliance with hand washing, infection prevention, cold-chain chilling process and the use of personal protective equipment (PPE) such as gloves, gowns, mask, hats, Etc are strictly monitored with CCTV cameras 24 hours a day by our quality control compliance department to make sure the production of our seafood entails no hazards to our clients.

Our success at Glossary Seafood and Fishing Company is that we provide continuous teaching and training to our employees about HACCP regulations and also continuous monitoring them to make sure that those regulations are well observed.