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7th of June = World Food Safety Day
Food safety is of crucial importance during each stage of the supply chain; from the quality of the post larvae until the packing phase where each inner packaging passes the metal detector.  
Post larvae are accurately selected and do not come from wild sources. In fact, Specific Pathogen Free post larvae are released in the ponds. The shrimps are being raised based on the extensive farming principle which is equivalent to a density of 1-2 shrimps per m2. Due to the low number of animals in the pond, the shrimps obtain their food directly from the ecosystem, meaning that no additional food is being added. Other examples of how food safety is being assured on farm level are:

• No use of medication, fertilizers, chemicals or pesticides
• Temperature, salinity and Ph levels are regularly checked and recorded
• As a low Dissolved Oxygen level could lead to shrimp diseases and possibly death, the DO level is constantly being controlled

The short distance from farm to central distribution station (5 km) and from central distribution station to the factory (75km), contribute to the freshness of the product and thus food safety.

Food safety on factory level is secured in various ways, most of it originating from the BRC and HACCP standard of which the latter include 4 critical control points; receiving, packing and labelling, metal detection and cooking. Besides the factory being BRC and HACCP certified, which include numerous hygiene procedures and instructions, certain rules for labelling and storage, as well as prevention of cross contamination and pest control, biosecurity is involved throughout the entire supply chain. All parameters are monitored according to a specific schedule.