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| You are here: Home » Factory Tour » Processes |
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Processes:
Inspecting |
Skinning |
Packing |
Raw Materials:
The Nile Perch (Lates niloticus), which constitutes the main raw material for the factory's operations, is exclusively sourced from Lake Victoria, the second largest lake in the world. The fish passes through a chain of registered fish suppliers facilitated by the company, whose activities are monitored closely. In addition the suppliers act as a link to the fishermen who use gill nets and long lines to catch fish.
At the Company's Harbour
Fish in ice undergoes physical checks and sensory evaluation by a designated fish inspector and the company inspector to determine acceptable fish. Batch samples are selected following a documented sampling plan. Upon satisfactory inspection a local health certificate is issued which accompanies the fish to the factory.
At the Factory Reception
From the landing site, fish is transported in insulated trucks and off-loaded at the factory reception. It is then organoleptically inspected piece-by-piece to separate non-conforming from conforming fish. The fish is thoroughly washed under running potable water whose volume and pressure are closely monitored. This is followed by icing of fish in insulated tubs awaiting preparation.
Preparation of Products
The core activities involved in product preparation include hand filleting and skinning, which are carried out on the same production line. Thereafter trimming is conducted according to yield specifications. Other forms of preparation include skin-on scaled fillets, head and gutted (H&G), and steaks.
Final Activities
Products will either be chilled to optimal temperatures or frozen using blast or plate freezing techniques. Seven hundred cubic meters of cold storage (chill room and freezer rooms) are available for both frozen and chilled products.
All activities are carried out under stringent conditions and controls spelled out in Greenfields' quality management system.
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