IFS Food
Santa Cruz de Tenerife plant certified at higher level; Las Palmas audited to the same internal protocol.
Quality & sustainability
Traceable to the vessel, every box
A lot code on the carton returns the vessel, the landing date, the freezing tunnel chart and the laboratory results for that batch. If we cannot show you that, we do not sell it.
Standards and approvals
BRCGS aligned
Processes documented against BRCGS Food Safety Issue 9 for retail customers who require it.
EU health approval
Both establishments hold EU approval numbers and are listed for third-country imports.
IUU catch certificates
Every consignment travels with a validated catch certificate under EU Regulation 1005/2008.
The cold chain we hold
−40 °C blast freezing at origin, core reached in under four hours.
−21 °C reefer transit with a data logger in every container.
−24 °C storage in our own chambers, temperature logged every fifteen minutes.
−18 °C or colder on delivery, confirmed on the CMR at the point of unloading.
Laboratory programme
An accredited external laboratory tests each origin monthly for histamine, heavy metals, Listeria monocytogenes, Salmonella and total viable count. Results are held for five years and released to customers on request.
Responsible sourcing
Quota-managed fisheries
Namibian hake and Moroccan cephalopods are bought only against national quota allocations and closed-season rules.
Minimum sizes enforced
Our buyers reject undersized octopus and juvenile hake at the quay, even when the price is good.
Value kept at origin
Cleaning and first freezing happen in Africa, which keeps processing employment in the landing communities.
Packaging reduction
Master cartons moved to recycled board in 2023; polybag thickness cut by 18 % without loss of barrier.
Let's talk about your next container
Send us your species, formats and volumes. Our sales desk in Santa Cruz de Tenerife answers within one working day.