By choosing certified products you contribute to make the seafood production and the life in the ocean more sustainable. Certified products will reward fisheries that fish in a responsible way, and motivate to an even more safe, open and sustainable production for the whole value chain.
The Global Good Aquaculture Practice (GlobalG.A.P.) standard is a well-known international standard for farm production. The standard indicate a responsible, safe production, and covers food safety, traceability, environment, HSC and animal welfare. The GlobalG.A.P. standard takes care of every step in the production of farmed fish. The main focus is for the consumer to get safe and traceable seafood throughout the whole production.
All Lerøy locations are GlobalG.A.P. certified
ASC – Aquaculture Stewardship Council
ASC is an international environmental standard for sustainable production and operation in every step of the aquaculture production. With ASC-certification it is required to be open and responsible, and have an active policy to reduce the potential impact of the environment.
ASC-certification covers responsibly farmed seafood in relation to biodiversity, feed, pollution, diseases and social practises.
The ASC-standard guarantee that our aquaculture operations are conducted in an environmental sound and sustainable manner.
Lerøy continuously aim to certify the aquaculture locations according to the ASC-standard. ASC-certified locations and certificates of Lerøy can be found in the following link: https://www.asc-aqua.org/find-a-farm/
ASC Chain of Custody (CoC) is the part of the certification that are applicable for the factories, and covers responsibly farmed seafood regarding traceability. Our ASC CoC-certificates can be given on request.
Over the years, we have made several responsible and sustainable choices regarding our selection of fish feed and farming operations. These choices differ from those made by others in the industry. To ensure credibility and to document these choices, we have, in collaboration with DNV GL, prepared a Product Certification -STP 86.
Lerøy Salmon™ is produced in accordance with requirements in STP 86. All operations, from feed to farming, harvesting and sales are audited on an annual basis by a third party to document that all requirements for STP 86 are met.
Debio is the certification body which audit and approve organic production, processing, export and import in Norway.
Organic production have the following targets: To produce food with high quality, in sufficient amount with fair distribution, take into account social impacts on the local community, develop a stable aquatic ecosystem, manage natural resources with minimal negative impact on the environment, secure genetic diversity, fulfil the species natural behaviour and needs, implement recycling of nutrients used and to base the system on renewable resources.
MSC – Marine Stewardship Council
The MSC recognises well-managed and sustainable fisheries trough a certification programme. The MSC lays down principles and criteria for sustainable fisheries, which are used in a third party and voluntary certification programme. By choosing MSC-certified fish you can make sure the seafood comes from a fishery that ensure it is enough fish left in the ocean, and that the fishery takes care of the ocean and the local areas.
BRC Global Standard for Food Safety
The BRC-standard is a stan
dard aimed for food manufactures and satisfies the requirement of the Global Food Safety Initiative (GFSI).
When the food manufacture is BRC-certified it meets the requirements within use of management system, it complies with the regulatory requirements and ensure that quality and safe food production is in focus. The BRC-standard is also one of the first standard that includes Food Fraud and mapping of food safety culture.
The FSSC 22000 is based on already existing ISO-standards and HACCP, and the standard is aimed for the food manufactures. The FSSC 22000 satisfy the requirements of the Global Food Safety Initiative (GFSI). The standard make sure it is an effective system in place that take care of food safety and quality in the production.
The focus of the standard is that the producers should map, identify and control risk in the production that could impact the food safety. When a producer is FSSC 22000 certified it is strict requirements in the production, and the producers work continuously to improve the management system and good manufacturing practices.
HACCP (Hazard Analysis and Critical Control Pont)
HACCP is an international system to ensure that food are produced, handled and reacted in a safe and healthy way. In HACCP the producers should perform risk evaluations to detect critical control points in the production, and specially with focus on contamination of microorganism, undesirables and foreign matter.