SUSTAINABILITY REPORT 2015

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Caring for our Customers through Quality Assurance Our most quietly achieving team, our Quality Assurance (QA) department has a philosophy to drive cultural change to support the objective of Zero Harm for the consumer and our brand. This is achieved through partnering with operational areas of our business to ensure the effective implementation of food safety and quality standards, with a focus on maintaining a proactive approach and driving continuous improvement throughout our supply chain. Tassal's Supply Chain Suppliers (feed inputs) • Chicken meal & oil • Grain & protein meal • Fish meal & oil Value Added Products Raw materials are converted by Tassal manufacturing and contractors into product • Warehouse • Transport Distribution & Logistics Customer Aquaculture Production • Retailers • Restaurants • Markets • Wholesale • Hatchery • Ongrowing tank • Pens • Harvest Tassal’s Quality and Food Safety Policy is supported by our third party certified quality systems. Our objective is to have a level of food safety, quality, consistency and reliability of supply that will equal or surpass the expectations of our most critical customer and consumer. Measurable food safety and quality objectives are set and reviewed regularly. We aim to continually achieve a standard of product which will comply with all specifications, standards and contractual obligations. 92 Tassal Sustainability Report <strong>2015</strong>
Our Team Each of our processing facilities has a QA production partner, who works with the central QA team to develop and maintain HACCP (food safety) plans across our operations. HACCP plans encompass our freshwater and marine operations, and processing facilities. Tassal has an in house quality assurance laboratory, with two qualified laboratory technicians who perform routine and ad hoc product testing, Certificates of Analysis, product and ingredient sampling, water and ice sampling and shelf life validation/ verification testing and reporting. The quality assurance team is also responsible for: • Internal and external audits • The implementation and maintenance of customer and third party food safety standards • Supplier risk assessment and audits • Import and export requirements • Allergen risk assessment • Quality incident investigations • Coordination of mock recall & traceability exercises • Health Department (DHHS) notifications, and • Liaising with external customers and third party processors. Within the QA team, our Integrated Management System Manager is responsible for document management across the business including development, maintenance and system administration, extending to all certificates, registrations, licences and permits. QA works closely with our New Product Development (NPD) team, conducting NPD trials and developing product specifications, and with our marketing team on the approval and review of label, artwork and marketing materials and to ensure the accuracy of nutritional information panels. The team also works closely with our Environment and Sustainability Department as both teams work together to implement best practice management strategies in different areas. Tassal Sustainability Report <strong>2015</strong> 93
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SUSTAINABILITY REPORT 2015
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Contents Message from our Chairman
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“We achieved ASC certification fo
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At the same time we successfully im
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Message from Ian Miles Head of Safe
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Our Salmon Our Biological Assets Ta
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Our Network - Sites MELBOURNE, VICT
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from Tasmania, increased by 194% ($
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Key Enablers The key enablers for t
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Case Study: Good Governance - Senat
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certification to Best Aquaculture P
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Goal Description FISH HEALTH & WELF
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Description PEOPLE Impact on sustai
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Our Community Engagement Officer wo
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Description ENGAGEMENT ACTIVITIES I
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Our Material Issues We have streaml
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Linking Material Impacts to the GRI
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consumer label, the ASC promotes ce
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WWF is very proud to walk side by s
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At each meal, the following factors
Page 41 and 42: Tassal’s Fish-In / Fish-Out Ratio
Page 43 and 44: Description Breeding and genetics I
Page 45 and 46: Salmon Farming in Tasmania’s Mari
Page 47 and 48: Marine Reserves The D’Entrecastea
Page 49 and 50: Changing Ocean Conditions As a prim
Page 51 and 52: 1995. Freshwater hatchery facilitie
Page 53 and 54: Water Quality in Macquarie Harbour
Page 55 and 56: Wildlife Management Tassal is commi
Page 57 and 58: Bird Gate Innovation Bird gates wer
Page 59 and 60: across all sites. This program is i
Page 61 and 62: Anaesthetics are used in Tassal’s
Page 63 and 64: Energy used, and associated CO 2e a
Page 65 and 66: GHG by source (t CO 2 e) 0.48 0.47
Page 67 and 68: Recovery Description of nutrients f
Page 69 and 70: packaging - pouches 1,219,355 units
Page 71 and 72: “Our longer term vision for the f
Page 73 and 74: ▪ 71% feel comfortable in discuss
Page 75 and 76: are provided under the wellness ban
Page 77 and 78: “We place a strong emphasis on em
Page 79 and 80: periodically reviewing compliance a
Page 81 and 82: Gender Demographics Total number of
Page 83 and 84: Percentage of employees who live an
Page 85 and 86: Sport was an important part of my y
Page 87 and 88: Phases of worker dependence A depen
Page 89 and 90: Tassal's total recordable injury fr
Page 91: WHS Innovations Standardisation In
Page 95 and 96: Number of positive reports 42 40 35
Page 97 and 98: Promoting Healthy Lifestyles In add
Page 99 and 100: Description Tassal certifications I
Page 101 and 102: Memberships and Committees Tassal i
Page 103 and 104: Biosecurity Procedures or measures
Page 105 and 106: unsustainable fishing and safeguard
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Page 109 and 110: GRI Content Index Page General Stan
Page 111 and 112: Energy External Assurance Page G4-D
Page 113 and 114: Category: Social (Sub-Category Labo
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SUSTAINABILITY REPORT 2015

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