Certified Quality Standards

Fresh Water Standards (Hatcheries)

Key Technical Aspects with which Cooke Aquaculture must comply are:

• Environmental Management and Monitoring
  Waste and Environmental Management, Fish Health Plans, Site Management and Responsibilities, Bio-Security
• Rearing Practices
  Brood Stock Selection, Feeding Assessment and Practices, Hygiene and Disinfection Procedures, Stock Transfer
• Management, Stockmanship and Welfare
  Fish Welfare, Grading
• Traceability
  The need to demonstrate that systems and procedures are in place to allow the complete tracking and tracing of product through the supply chain, as required by governing laws.

Salt Water Standard (Marine Sites)

Key Technical Aspects with which Cooke Aquaculture must comply are:

• Environmental Management and Monitoring
  Health Management Planning, Environmental Monitoring and Fallowing practices, Bay Management Strategies and Biosecurity
• Rearing
  Health management, Hygiene and Disinfection Practices, Stock Sourcing, Handling, Feeding Practices
• Pre-Harvest
  Quality Assessment and Grading
• Harvest
  Hygiene Management, Proper Use of Equipment, Fish Capture and Handling
• Traceability
  The need to demonstrate that systems and procedures are in place to allow the complete tracking and tracing of product through the supply chain, as required by law.

Salmon Packaging and Processing Standard

Key Technical Aspects with which Cooke Aquaculture must comply are:

• Personnel Management
  Staff recruitment & management including medical screening, personal hygiene, staff training requirements and protective clothing 
• Factory Management
  Premises design and layout, product flow and plant refrigeration 
• Product Management
  Product reception, grading of salmon, gutting of salmon, packaging, product labeling and product transport
• Traceability
  The need to demonstrate that systems and procedures are in place to allow the complete tracking and tracing of product through the supply chain, as required by law.
• Complaints & Recall
  Complaint investigation and management, corrective action procedures. Product recall system with the ability to demonstrate an effective recall system
• HACCP
  Principles of HACCP including risk assessment, establishing critical limits, and establishing corrective actions
• Product Criteria
  Product specification for salmon products including Freshness, Visual, Microbial, Fat Content, Nutritional