Our Quality Controls

At Atlantic Dawn, quality is everyone’s responsibility, from first catch, to processing and shipping, and all the way to the final delivery at our customer’s premises. At each point in this chain, we seek to ensure the product’s quality is maintained at optimal levels. To achieve this we have created an environment in which both management and employees strive for perfection.

We have invested in the best fish handling and distribution systems. This is a vital element in the processing of fish. The quality of our fish is maintained through gentle transfers between operations and production lines. The handling of fish through our facilities is also designed to maintain the cold-chain throughout the process. Our goal is to preserve the fish in prime condition. A key element in achieving this is to reduce the time from catch to freezing. Our high volume freezing capacity allows us to adequately satisfy this time critical task. We have also maximised our production efficiency by investing in automated processes.

Our processing facilities operate a food safety system which utilises Hazard Analysis Critical Control Point (HACCP) to monitor and control food safety. HACCP is an approach to food safety that is systematic and preventative and universally recognised as the gold standard in hygiene. It helps to find, correct and prevent hazards throughout the production process.

We recognise that more and more customers around the world make purchasing decisions based on the provenance of products. We are proud of the origin and integrity of our seafood production. We therefore ensure that it is traceable and identifiable through clear and honest labelling.