Ler y Qual i t y LERY SEAFOOD GROUP THOM AS JOHNSEN Lery - - PowerPoint PPT Presentation

Ler øy Qual i t y

LERØY SEAFOOD GROUP THOM AS JOHNSEN

Lerøy Seafood Group

• Ler

øy’ s

• r

i gi ns goes back t

• 1

899

• The

w or l ds second l ar gest pr

• ducer
• f

f ar m ed at l ant i c sal m on

• O ne
• f

t he w or l ds l ar gest seaf

• od

com pani es

• Nor

w ays bi ggest f i sh t r aw l i ng com pany

• O ne
• f

Eur

• pes

bi ggest w hi t e f i sh pr

• cessi

ng com pani es

• Ler

øy pr

• duces

appr

• x.

5 m i l l i

• ner

m eal s ever y day, t he w hol e year ar

• und

Vi si

• n and

Val ues

VI SI ON W e shal lbe t he l eadi ng and m ost pr

• f

i t abl e gl

• bal

suppl i erof sust ai nabl e hi gh- qual i t y seaf

• od

ENVI RONM ENTAL VI SI ON T ake act i

• n

t

• day–f
• r

a di f f er ence t

• m or

r

• w

QUALI TY VI SI ON W e shal lbe t he cust

• m er

` spr ef er r ed suppl i erof seaf

• od

by f

• cusi

ng on pr event i ve act i

• n,

qual i t y, t he envi r

• nm ent

and pr

• f

essi

• nalcom pet

ence. OUR VALUES

• Cr

eat i ve

• Honest
• O pen
• Responsi

bl e

Lerøy Seafood Group

• 12% of norwegian seafood
• 14% of norwegian salmon and trout
• 18% of processed salmon and trout
• Exported 220,000 tonnes
• Production approx.180,000 tonnes of

salmon and trout – Total of 4,589 employees

Integrated value chain

• 143 salmo n farming lic e nse s
• 10 trawle rs (white fish)
• 19 pro c essing fac ilities in

No rway

• 15 Pro c essing fac ilities abro ad

• Pro c ess desc riptio n
• Be st Prac tic e L

iste ria

• Quality Syste ms
• Pro c ess desc ription
• Best Prac tic e L

isteria

• Quality Systems
• Pro c ess desc riptio n
• Be st Prac tic e L

iste ria

• Quality Syste ms
• Pro c ess desc riptio n
• Be st Prac tic e L

iste ria

• Quality Syste ms

F isher y / F ar ming Har vest/ pr

• cessing

VAP Mar ked

Quality vision: By focusing on preventive measures, quality, environment and competence, we will contribute to high customer loyalty and be the preferred supplier of seafood

HARVEST PLAN

• Select correct fish for correct customer

How do w e w or k w i t h Q ual i t y?

• Q ual

i t y t eam per uni t

• Q ual

i t y m anager and Q ual i t y Resour ces

• Cer

t i f i cat i

• ns
• Food

saf et y( BRC, FSSC 22000, HACCP)

• Sust

ai nabi l i t y( GGAP, ASC, M SC)

• Com pet

ence and t r ai ni ng

• Com pet

ance gr

• ups
• I

nt er naland ext er nalt r ai ni ng

• Cooper

at i

• n

and Resear ch

• NO FI

M A

• Nor

w egi an Food saf et yAut hor i t y

• O t

hercom pani es( M O W I , Sal m aret c)

• Bet

w een com pani esi nt er nal l y

• Eur
• f

i ns

• et

c

Q ual i t y Pr

• j

ect s i n Ler øy

• Ver

dad

• Vi

negarbased i nhi bi t i

• n of

Li st er i a M .

• Nut

ech

• Sal

t subst i t ut e

• Ler

øy Q ual i t y M anagm entsyst em ( LQ M S)

• Ri

sk m odul e

• O nl

i ne r egi st r at i

• n of

qual i t ycont r

• l

s

• Best

pr act i se

• Cont

i nousw or k w i t h devel pm entof best pr act i ces.

• St

andar di zi ng r

• ut

i nes, pr

• cedur

esand i nst r uct i

• ns
• Acr
• sscom pani

es

• O cean

For est

• J
• i

nt vent ur e w i t h Bel l

• na

pr

• duci

ng M i cr

• al

geaes

T h a n ky

• u

!