A HACCP facility
for Pemba.

What HACCP means, for a buyer

Hazard Analysis and Critical Control Points is the food-safety system the EU and US markets require of any fish processing establishment that ships to them. It means every step from landing to dispatch has been analysed for what can go wrong, the points where it must be controlled are defined and measured, and the records exist to prove it — to an auditor, and to you.

Across this site we have marked the things we cannot yet claim: the blast freeze to a −40 °C core with a logged curve, the −45 °C hold, batch histamine testing, DNA confirmation on snapper, a full label on every carton. Each of those is a critical control point in the facility's design. When it runs, they move from planned to measured, and the claim ledger on the sustainability page gets shorter.

What it means on the beach

Ice at the landing site. A cold chain that starts when the fish comes aboard, not when it reaches town. A documented premium for fish that arrives from a licensed fisher, iced within the target, into a facility that can sell it into markets Pemba has never reached. Today the fish leaves Pemba for buyers on mainland Tanzania; the facility is the step that opens international markets. The point of the partnership is that the value created by handling fish properly stays on the island that caught it.

What we are not going to say yet

No dates, no capacities, no drawings, no site. The partnership documents are not public, and this site publishes what can be checked, not what can be hoped. We would rather show you a short page than a long promise. When there is something to verify, it will be here with its source.