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 or i gi ns goes back t o 1 899 • The w or l ds second l ar gest pr oducer of f ar m ed at l ant i c sal m on • O ne of t he w or l ds l ar gest seaf ood com pani es • Nor w ays bi ggest f i sh t r aw l i ng com pany • O ne of Eur opes bi ggest w hi t e f i sh pr ocessi ng com pani es • Ler øy pr oduces appr ox. 5 m i l l i oner m eal s ever y day, t he w hol e year ar ound

Vi si on and Val ues VI SI ON W e shal lbe t he l eadi ng and m ost pr of i t abl e gl obal suppl i erof sust ai nabl e hi gh- qual i t y seaf ood ENVI RONM ENTAL VI SI ON T ake act i on t oday–f or a di f f er ence t om or r ow QUALI TY VI SI ON W e shal lbe t he cust om er ` spr ef er r ed suppl i erof seaf ood by f ocusi ng on pr event i ve act i on, qual i t y, t he envi r onm ent and pr of essi onalcom 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

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 •Pro c ess desc riptio n •Pro c ess desc riptio n •Be st Prac tic e L iste ria •Be st Prac tic e L iste ria •Quality Syste ms •Quality Syste ms Har vest/ F isher y / F ar ming pr ocessing Mar ked VAP •Pro c ess desc ription • Pro c ess desc riptio n •Best Prac tic e L isteria • Be st Prac tic e L iste ria •Quality Systems • Quality Syste ms

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 ons - 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 oups - I nt er naland ext er nalt r ai ni ng - Cooper at i on 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 of i ns - et c

Q ual i t y Pr oj ect s i n Ler øy - Ver dad - Vi negarbased i nhi bi t i on 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 on of qual i t ycont r ol 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 out i nes, pr ocedur esand i nst r uct i ons - Acr osscom pani es - O cean For est - J oi nt vent ur e w i t h Bel l ona pr oduci ng M i cr oal geaes

T h a n ky o u !