HACCP - HAZARD ANALYSIS CRITICAL CONTROL POINT

HACCP is the methodical preventive approach to food safety that addresses physical, chemical and biological hazards as a means of prevention rather than finished product inspection. This approach has major benefits to organizations operating within the food supply chain as it enables them to decide key controls over processes and focus resources on activities that are dangerous to ensuring safe food. Retailers,food industry and Government in particular are concerned about ensuring that food is produced safely and that the consumer has confidence in the product. This has led to an increase in legislation over time that has focused upon ensuring safe systems of food production.

HACCP has great importance which it comes to food safety. First of all, it improves food safety. It also increases business awareness of food risks. As Seawork is the best worldwide hake products manufacturer, having the HACCP certificate increases our buyer and consumer's confidence regarding our hake products (frozen hake fillet, hake fillets,hake fillet skin-on, etc...) and also reduces the risk of negative publicity.

The HACCP certificate is built upon other programs such as Good Manufacturing Practices (GMPs) which are built into our food safety system. Our HACCP system undergoes a bi-annual audit from SABS (South African Bureau of Standardization, Cape Town) to ensure that the company conforms to the necessary criteria. A certificate on compliance, valid for the next six months is issued.

Our HACCP system assists us to comply with legislation and to fulfill customer requirements as well as supporting due diligence.

We focus mainly on quality which starts on board our vessels and is monitored right up to the end of a finished product. Since all of our processing is done by hand we ensure the best possible results on our products.

Furthermore our quality department has been audited and certified by an EU-sent commission to prove its conformity with EU-Standards regarding importing regulations and legislature.

We do our best in order to always be ahead and up to date with international quality standards, legislation and regulations.

http://www.seawork.com.na/sustainability.html

Seawork - HACCP awarded

HACCP is a system which identifies hazards and implements measures for their control. It was first developed in 1960 by NASA to ensure food safety for the manned space program. The main objectives of NASA were to prevent food safety problems and control food borne diseases. HACCP has been widely used by food industry since the late 1970 and now it is internationally recognized as the best system for ensuring food safety.

HACCP is endorsed by the:

• FAO (Food and Agriculture Organization)

• Codex Alimentarius (a commission of the United Nations),

• FDA (US Food and Drug Administration),

• European Union

• WHO (World Health Organization)

There are seven basic principles that must be followed which are:

Principle 1

Conduct a hazard analysis.

Principle 2

After assessing all the processing steps, the Critical control point (CCP) is controlled. CCP are points in a food production and processing at which significant hazards can be controlled or even determined.

Principle 3

Establish critical limit for each CCP.

Principle 4

Set up a system to monitor each CCP.

Principle 5

Establish corrective actions.

Principle 6

Establish verification procedures. The verification process is required to confirm if the system is working properly and that procedures outlined in the HACCP documents are properly being followed.

Principle 7

Record-keeping and documentation.

Seawork Fish Processor is a fishing company based in Walvis Bay Namibia and it is a HACCP certified member.It has been accredited with the HACCP certificate as it is an international seafood supplier. This has ensured that the company has a well managed seafood safety system and their products are of superior quality.

http://www.seawork.com.na/quality.html

Hake fillet skin-on

Hake fish comes from the same family as Cod andHaddock but it is tastier as compared to other whitefish. It is a small fish of averaging 1 to 8 lb in weight, but which has been known to grow up to 60 lbs. There are different species of Hake found over the world but Seawork offers the best Hake fish found in South Africa which is known as Merluccius Capensis.

Calories present in Hake fish: 75; carbohydrates: 0.5 g; fat: 0.9 g; protein: 18 g. it is also rich in calcium, phosphorus and potassium.

Seawork offers a wide variety of Hake products. There are around 15 types of Hake products that are processed at our plant including Hake skin on. All our Hake fish products are filleted by hand which guarantee our clients that top quality hake products are being offered to them.

Seawork offers Hake skin on fillets in different grading. It is available as follows:

2 - 4 Oz, 4 - 6 Oz, 6 - 8 Oz, 8 - 10 Oz, 10 - 12 Oz, 12+ Oz / 70-90 g, 90-110 g,110-130 g, 130-150 g, 150-170 g,170-220 g.

The headed and gutted Hake is de-iced, de-scaled, graded and hand filleted. The fillets are trimmed for blood, bones, fins, black membrane, parasites, roe, guts, loose fish scales, absecces and sorted, packed and quick frozen in accordance with good commercial practice to attain a product temperature of -18ºC or below.

The Hake fillet is plate frozen to attain a product temperature of -18 C or below after thermal stabilization. No glazing is done when processing the Hake fillet. The fillets must be packed skin-down and lengthwise using blue LDPE for interleaving. The product must be packed in such a way that each layer of fillets is interleaved; the fillets are not touching and can be separated easily in a frozen state.

The storage and transport temperature is kept at a minimum of -18ºC and the product can be best used before 24 months from the date of production. The weight of the carton is 5kg net and sealing is 2*5kg cartons single strap clockwise.

We give our clients a wide range of facilities like, they can order as per the grading they need the Hake products to be processed. Also, we can do our own packaging with our labeling on the cartons such as Name of product, Latin name, EU approval number, Net weight, Best before and expiry date, Batch number, Address of manufacturer, EAN 128 bar code.FAO Area, Storage conditions and Product of Namibia.

http://www.seawork.com.na/hake-fillet-skinon.html

Marine Stewardship Council

Being in the fish industry for about 15 years, Seawork Fish processor ltd is one among the leading Namibian fishing companies and we applied the MSC policies to be able to use this icon for its customer peace of mind.

Nowadays seafood consumers are becoming more and more aware of the sustainable resources and based on this, the Namibian fishing companies has decided to be MSC awarded. Sustainability of seafood is a very big issue to Seawork. We have already qualified for the MSC certification but before being qualified for this, we had to respect every policies, requirements and assessments in order to have this blue MSC label in our all Hake fish products being exported worldwide. First of all, seafood environmental standard is our priority. Even the MSC certifies that environmental standard should be respected. This has been contributed by the law imposed by the Namibian government.

Because of all these precautions the biomass of the Hake population has increased by 34% which is a growth from 701,000 to 936,000tons in one year. The Government has even increased the Total Annual Catch (TAC) from 130,000tonnes in 2007 to 145,000tonnes in 2010. This shows that the Namibian authority has well monitored the Hake population and has carefully taken required precautions in order not to affect the marine environment. Also the Worldwide Fund has stated that there has not been overfishing in the zone 47.

Strict rules and regulations have been imposed by the Government in order to manage the fish stock and also prevent over-exploitation. Trawling for Hake is not permitted in less than 200 m depth, in order not to affect other species natural habitat and to minimize by-catch. Also, it helps from young fish species being caught.

The closed season lasts for at least one or two months, September and October, depending on research results of stock Levels in order to ensure natural regeneration and to allow regrowth of populations.

The Ministry of Fisheries and Marine Resources continues to conduct annual scientific research aimed at quantification of the resources and the state of the environment.

Resource Management exists in FAO region 47 to provide advice and take action needed to manage the sustainable utilization and conservation of living aquatic resources.

http://www.seawork.com.na/sustainability.html

Processing of Hake fillet skin-on

Seawork offers a wide range of hake products to its clients. One of them is married Hake fillet skin-on.Basically, it is processed according to customer's requirements.


Seawork offer different types of gradings such as:

85-120g; 90-110g; / 4-6 Oz.

The headed and gutted Hake is de-iced, de-scaled, graded and hand filleted. The skinless fillets are trimmed for blood, Pin Bone Out(V-Cut), fins, black membrane, parasites, roe, guts, loose fish scales, absecces and sorted. Two pieces are married with loin and belly together, packed and quick frozen in accordance with good commercial practice to attain a product temperature of -18ºC or below. After Freezing, the fillets are separated, glazed and bagged.

No glazing is done when processing the Hake fillet skin-on. The fillets must be packed skin-down and lengthwise using blue LDPE for interleaving. The product must be packed in such a way that each layer of fillets is interleaved; the fillets skin on are not touching and can be separated easily in a frozen state.

The storage and transport temperature is kept at a minimum of -18ºC and the product can be best used before 24 months from the date of production. The weight of the carton is 5kg net and sealing is 2*5kg cartons single strap clockwise.

For the packaging and labeling, if you want to put your own labeling, we are at your disposition or we can do our own packaging which include the name of product, Latin name, EU approval number, Best before and expiry date, address of manufacturer, EAN 128 bar code, FAO area, storage condition and product of Namibia.

For more information about Hake fillet skin-on or any other Hake products, please feel free to view our website on:
http://www.seawork.com.na/hake-fillets-married.html

Seawork’s objective is to offer the freshest hake fish products

Our management’s objective is to offer our customers the freshest Hake fish fillets with the best appearance available. To ensure highest quality, every single Hake fish processed at our plants is being hand filleted.

Seawork employs 900 Namibian employees to work in our plant. This shows that Seawork contributes to the world of employment and reduces unemployment in Namibia. Seawork also contributes some of its fund in some schools in Namibia which provide facilities to students in order to go ahead with their studies.

Employing all these workers ensure that the Hake fish products being filleted by hand are of best qualities. Customization at the highest quality levels: be it a specifically moulded shape, certain trimming or weight specifications you require we are the right partner!

Our range of Hake fish products such as Hake fillets, Hake H&G or frozen Hake fillets are available on all continents of the globe. This is done in collaboration with our European partners “All-Fish Handelsgesellschaft GmbH, situated in Kronshagen/Kiel, Germany and Inlet Seafish in Spain.

This company, based in Germany is a strategic partner. Established marketing agreements make them responsible for the distribution of Seawork’s finished products in Germany, Holland, Belgium, Austria and Switzerland, as well as in Scandinavia and eastern-Europe. Our second network partner is based in Spain and is responsible for distribution in Spain, Portugal, Italy and France.

As a group we can draw from many years of experience covering all aspects of the process: from fishing through production, product development, to marketing and final distribution.

By letting you benefit from our experience of customized Hake fish processing, you will achieve results you never thought were possible!

For more information, please feel free to visit our website:

http://www.seawork.com.na/about-us.html 

Or check out our online video on:

http://www.youtube.com/watch?v=tqwI4_e1u9o

Hake fillet recipe with preserve lemon

Seawork is pleased to present you the Hake fish recipe with preserved lemon. With all these recipe found in our blog, it clearly shows that Hake fish either frozen hake fillet or hake fillets leads to a healthy and happy lifestyle. Thus,why not choose Hake fish in our daily meal?

Here are the ingredients needed for cooking of Hake with conserved Lemon.

• 150g flour

• black pepper

• 500g Hake fillets

• 4 tbsp of Olive oil

• 200ml White wine

• Turmeric

• juice of Lemons

• A large capers

• 1 Lemon, segmented

• 1 Preserved lemons, cut into lean slices

• a bunch of tarragon, leaves picked, stems discarded

PROCEDURES:

• Flavor the flour generously with salt and freshly ground pepper. Then, cut the Hake fillet into 6 pieces.

• Coat the Hake fillets in the seasoned flour.

• Heat up 3 tablespoons of olive oil in a frying saucepan.

• Fry the Hake fillets for 5 minutes. Take away the Hake from the saucepan and keep warm.

• Then add the white wine, turmeric, lemon juice and capers. Take to the boil and cook rapidly for 2 minutes.

• Flavor with salt and freshly ground pepper. Add preserved lemon slices. Let it cook for around 2 minutes.

• Add the tarragon and left over olive oil.

• Then, you can serve the Hake fillet with Lemon Sauce

http://www.seawork.com.na/hake-fillet-skinless.html