Arnarlax Tenet:
Sustainability in Everything We Do
Food Safety Policy
The food safety work is an integral part of Arnarlax's internal control, which is rooted in top management, and the responsibility lies with managers at all levels. The Quality Manager has the overall professional responsibility for food safety-related matters.
Arnarlax is always committed to ensuring that the highest standards for food safety is met, by working with enhancing the food safety culture in the organisation. This requires highly trained employees with a passion for salmon and a deep knowledge of correct safe food practices.
Food safety is ensured throughout the value chain by among other: regular internal and external audits, proper pre-screening of suppliers, regular employee training and strict standards and procedures both imposed internally and externally. The processing facility of Arnarlax is certified according to Global FoodSafety Initiative (GFSI) recognised standard, BRC. In addition, Arnarlax has its own sampling programme, based on HACCP risk analysis, EU legislations, standards and customer requirements, throughout the production process.
Arnarlax conducts food safety risk assessments, HACCP assessments, evaluates and implements mitigating or corrective actions where risks are identified. Risks or potential risks to food safety is treated with ultimate urgency and priority, as food safety never must be compromised. Procedures regarding food safety, including recall and withdrawal procedures, are well known to Arnarlax employees, and these procedures are tested with regular intervals. Any non-conformances relating to food safety are immediately investigated and corrective actions are implemented.
Arnarlax's production is subject to regulations for food production in Iceland and EU. Arnarlax's processing facility is regularly inspected by the Icelandic Food and Veterinary Authorities (MAST). The samplings conducted by MAST in recent years have found no samples exceeding threshold values of foreign substances in farmed fish.