There is no denying fact that AJL’s processor become brand image of the ‘best dressed fish’ in the world and nearly 60 percent of the product is meant for the global market. United Kingdom remains the biggest market for AJL product. At this fish processing facility the standards are high and inspection and hazard control procedures first class. Farm Manager Lawrence Alexander explained that the facility maintains all the necessary safety and security norms require for a world class fish processing unit.
Alexander informed that the facility observed the meticulous processes in achieving quality. Plant Manager Gary Walker said that the process of food preparation is also done with much care and attention. He added first the blood remove from the fish and then the fish was put in a bleeding tank, for ten minutes. After that the dressing process begins.
Stephen Levy, general manager of Aquaculture Jamaica Limited, explained that every aspect of food preparation must be done with great care. He told that every single detail has to be noted down, from how you feed the fish down to packaging, how your knives are sharpened to how they are stored, who stores them, what kind of chemical is used to clean them. A whole range of hazard analysis is done to take care of anything that can compromise the quality of the item for consumption.
According to Levy the facility was recognised by the International Organisation of
Standardisation. At the same time the veterinary services division of the Ministry of Agriculture also exerts a great deal of pressure. He states that every six months certification is required and hazard analysis and critical control point standard must be maintained.
