  One of the keys to being able to deliver a superior product is ensuring that safe and hygienic handling and processing systems are rigorously followed. Our West Auckland processing plant utilizes the latest processing equipment and systems and complies with and exceeds all New Zealand and International government and safety regulations.We are USFDA approved and adhere to strict Hazard Analysis Critical Control Plans and Risk management programmes. Our staff are an integral part of the quality control process and are trained to ensure our products comply with the highest food safety standards.Our Greenshell (Green Lipped) mussels are harvested at the peak of condition from selected marine farms. Pipi’s and cockles are hand picked from the mouth of the Whangarei Harbor, gateway to the beautiful and picturesque Northern district of New Zealand.Delivered to our processing factory in temperature controlled trucks and stored in a strictly monitored and chilled environment, they are then graded and sorted to customer requirements, which ensures a fresh, quality, premium product.For our premium processed product, steam is used to heat shock the mussels. Once opened, the top shell is removed for half shell and both shells removed for mussel meat. They are then either snap frozen or marinated in sweet brine. A rapid flow through the processing chain means minimal handling and maximum speed of process, vital to capturing our mussels’ natural succulence and flavor. Hazard Analysis Critical Control Points (HACCP) plans have been developed for every product and no product is harvested, packaged or dispatched without confirmation that product testing, including rainfall monitoring has declared it safe.Our New Zealand Greenshell (Green Lipped) mussels are traceable and any pack purchased can be readily identified, if necessary right back to when the product was first seeded in one of our farms. |
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