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Food Safety
Food Safety is always the top priority at High Liner. Our food safety quality control measures are comprehensive and continuous through every step of processing and distribution. Through a sophisticated inventory system, and carefully controlled and monitored processing, shipping and storage, we do everything within our power to ensure that our products arrive at your operation in perfect condition.
High Liner products are produced in our state-of-the-art facilities in North America, or by one of our overseas suppliers. Regardless of where the product originates, you can be assured that every step of its journey, from the plant to your tables, is carefully monitored and controlled following the principles of HACCP.
- Ingredients and raw materials are inspected upon arrival at our facilities by our Quality team to ensure their suitability before use.
- Ingredients and raw materials are stored to maintain the highest quality, and monitored by continuous recording devices.
- Food processing areas are organized to minimize the risk of cross contamination between raw products and finished products.
- Finished products are tested by Quality Control before being released to market.
- Products are loaded into containers at the manufacturing plant and a tamper-evident seal is affixed to the container.
- Containers are temperature-controlled, maintaining products in their frozen condition
- Storage conditions are recorded while products are in transit, via temperature recorders.
- Once product arrives in Canada, the tamper seals are removed by High Liner personnel or the cold storage staff and recorded. Both customs and CFIA (Canadian Food Inspection Agency) have the right to inspect all shipments.
- A final product inspection or review is conducted in Canada by a member of the High Liner Quality Team before being released to production or market.
- Testing includes: Validation that products meet Canadian Fish Products Standards and High Liner specifications, and verification for compliance to laboratory testing.