Storage and export
Once the product has been mastered, it is stored in freezing chambers, which must have a temperature of -18 ° C to -30 ° C.
A qualitative assessment is carried out through the organoleptic sampling process and determining the quality of the product.
The product is shipped in containers, which are completely cleaned and sanitized before entering the product and installed with a thermoking. The shipping temperature should be between -18 ° C to -24 ° C.
With this, the product is ready for export.
Compliance highest standard in the industry
Aqualinter S.A. is committed to satisfying the current global demands in the constant change of quality and food safety. That means that we are constantly updating ourselves on the well-known Hazard Analysis and Critical Control Points (HACCP) program and its requirements, which we comply with 100%.
An important part of our processes is the annual review of each of our suppliers and the identification of areas of vulnerability or deficiencies to identify and seek an improvement of the process and seek its improvement. In the review we include the areas of raw material sourcing, processing, labeling, storage and handling.
Control processes carried out from our beginnings to the present.
We work hand in hand with our suppliers to improve the sustainability of production processes.