The Group’s strategy is to meet the market’s ever increasing demands for food safety, quality, product range, cost efficiency and continuity of supply. This is achieved by coordinating the various elements in the value chain: the production units, the Group’s sales network, and established strategic alliances with sea farms, fishing vessels and fish-processing plants, primarily along the coast of Norway.  

The Group is actively involved in all parts of the value chain in order to ensure supply of safe products to the consumer. Based on experience gained over many years, we have developed a quality system comprising routines and procedures to ensure supply of safe products.  

As a part of the Group`s quality assurance routines, we carry out control and monitoring of our manufacturers and partners. This involves specifying requirements for their quality systems and routines, and carrying out analyses and monitoring operations.

Moreover, the products are controlled by Lerøy Seafood Group at different stages throughout the entire production process; from roe, boat and purchasing station to the finished and boxed product and, in certain cases, up to delivery to the customer.

For many years, the Group has followed a definitive strategy for quality assurance. Our strategy is that larger facilities and all facilities producing RTE, Ready to eat, products must obtain a GFSI food safety standard.  

In the last year the Group has invested in a live microbiological reporting system. The system receives microbiological result directly form the laboratory. This system is beneficial in that we receive the results of microbiological test more quickly, and can implement more efficient actions if nonconformances should occur. 

In 2020 Lerøy initiated a new way to measure food safety culture across the companies in the group. Food safety culture are defined as the food safety attitudes, beliefs, behaviour and values shared by all the employees in the company. The  food safety robustness is essential in a company that produce safe and sustainable  quality seafood.

Measurement of Food safety culture is combined with the yearly employee survey GPTW that Lerøy assess every year.  The result of the survey will identify improvement areas for the food safety culture in each company and give the possibility to measure it against a bench mark for the Food safety culture in the group or within a specific segment in 2021. Each company must then put down an action plan how to improve or maintain a high food safety culture.

Link

Policy:  Food safety

KPI:  Certification

The Group invested in a new food safety surveillance programme in 2019 and have further developed this program in 2020.

The programme imports microbiological results from product samples, cleaning samples and environmental samples directly from the laboratory as soon as the results are ready. The processing facility receives the results immediately and the results are then visualized in the system automatically.

The microbiological results on equipment, direct & indirect surfaces and products are imported and visualised in a chart, making it easy to analyse trends and see where and when detections occur and take preventive action. To date, 15 processing facilities have implemented the system, and an additional facilities will be added in 2021

The system has enable us to take action on non-conformities early ensuring food safety on end products. One example is to block a fillet machine if Listeria monocytogenes is detected on the environmental surfaces before Listeria contaminate products.

The system also enable the Quality Department at the sales division to have live overview of microbiological status on all processing facilities and products