尊龙凯时人生就是搏

Seafood Selection & Management

A: By Origin of Seafood Source

China: Spanish Mackerel,Pacific Cod,Mackerel

Japan: Yellowtail,Saury,Chum Salmon,Mackerel,Dolphinfish

Northern Fish: Atlantic Mackerel,Norwegian Horse Mackerel,Dutch Horse Mackerel,Halibut,Flounder,Redfish,Northern Rockfish,Atka Mackerel,Dusky Rockfish,Pollock,Pacific Cod,Yellowfin Sole,Flathead Sole,Capelin

Southern Fish: Hairtail,Alfonsino,Cardinal,Hoki,Hake,Silver Warehou,White Warehou,New Zealand Jack Mackerel,Peruvian Giant Squid,Chilean Jack Mackerel

Processing quantity: 30000 tons(raw seafood)and 15000 tons(finished products)

 

B. Raw Seafood Management

• Upon Arrival at the Factory: Raw seafood can only be brought into the factory after obtaining the required safety certificate from the government inspection authorities of the country of origin,a certificate of origin,and an entry cargo inspection and quarantine certificate from Chinese Customs.The seafood is admitted only when the relevant documents are verified.

• Post-Arrival Inspection: Each batch of raw seafood undergoes thorough sensory,microbiological,and physicochemical testing.

- Sensory Inspection Items: These include weight,the condition of inner and outer packaging,freshness,color,shape,presence of foreign matter,and unusual odors.

- Microbiological Inspection Items: This includes testing for general bacteria count,coliforms,Escherichia coli,Staphylococcus aureus,Salmonella,Vibrio parahaemolyticus,Vibrio cholerae,and Listeria monocytogenes.

- Physicochemical Inspection Items: This involves testing for histamine in specific species such as spanish mackerel,horse mackerel,saury,atka mackerel,yellowtail and dolphinfish.

• Documentation: All relevant documents pertaining to the receipt of raw seafood is collected and maintained by the Quality Control Department,ensuring meticulous record-keeping and adherence to standards.

HAIHO
HAIHO

Manufacturing Process Management

Haihe's manufacturing process rigorously adheres to Good Manufacturing Practices (GMP) standards.
Haihe operates its manufacturing under the stringent guidelines of Sanitation Standard Operating Procedures (SSOP).
Haihe's commitment to manufacturing quality control is reflected in our adherence to ISO 9001 requirements.
After each manufacturing step, thorough inspections are conducted, with quality control managed according to Hazard Analysis and Critical Control Point (HACCP) standards.

Technology & Equipment

A: Research & Development, Technology

Haihe Enterprise boasts of a state-of-the-art R&D department, manned by a team of highly skilled researchers, and bolstered by the technological prowess of the Chinese Academy of Sciences. With cutting-edge inspection and testing facilities, Haihe maintains a leading position in the global food industry. Further driving innovation, Haihe has formed strategic research alliances with prestigious marine institutions such as Ocean University of China, Shanghai Ocean University, and Zhejiang University, ensuring robust support for the development of new products.)

B: Equipment

Name Number Name Number
Tunnel Quick-Freezers 13 Spiral Quick-Freezer 1
Deep Fryer 3 Oven/Grill 2
X-Ray Machines 19 Cold Air Dryers 2
Vacuum Packaging Machines 23 Metal Detectors 21
Quick Freeze Rooms 10 Low-Temperature Rooms 18
Cold Storage Facilities Capacity of 20,000 tons Wastewater Treatment Plants 2
X-Ray Machine

X-Ray Machine

X-Ray Machine

X-Ray Machine

Oven/Gril

Oven/Gril

Metal Detector

Metal Detector

Vacuum Packaging Machines

Vacuum Packaging Machines

Employee Training

Training from Seafood Manufacturing Experts

Training from Seafood Manufacturing Experts

In-Factory Customer Collaboration

In-Factory Customer Collaboration

Regular Quality Control Meeting

Regular Quality Control Meeting

Team Building & Field Activities

Team Building & Field Activities

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