HACCP  - Hazard Analysis Critical Control Point is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.





The MSC's fishery certification program and seafood ecolabel recognise and reward sustainable fishing. We are a global organisation working with fisheries, seafood companies, scientists, conservation groups and the public to promote the best environmental choice in seafood.





The SFPA works in conjunction with Food Business Operators and the industry to ensure that all seafood produced and marketed in Ireland is safe for public consumption throughout the EU.

Norfish Ltd, Killybegs, Co. Donegal, Ireland Email: info@norfishltd.com
Tel: +353 (0) 74 97 31146 +353(0) 74 97 31499 Fax: +353(0) 74 97 31844

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