SUSTAINABILITY REPORT 2015

Number of positive reports
42
40
35
30
25
20
15
10
8
5
1
2
1
2
0
Availability Convenience Miscellaneous Sustainably
Farmed
Taste
Zip Lock
segregation procedures and labelling of
the relevant products.
All (100%) processing sites audited
in FY2015 obtained Chain of Custody
certification.
We have commenced working with
major customers to promote sustainable
Seafood which can be traced back to
source.
Supplier Risk Assessment
Our key supplier groups cover feed,
ingredients, packaging, logistics,
warehousing and third party processing.
Tassal’s QA department works closely
with all existing and new suppliers
to assure that all (100%) have
management systems in place and
policies on quality and food safety, the
environment, sustainability, workplace
health and safety, ethical sourcing and/
or social responsibility, discrimination
and harassment and compliance with
labour laws. Our supplier program is
risk based, and supplier risk ratings
are reviewed annually. Records of third
party certifications held by suppliers are
maintained on an ongoing basis and
supplier questionnaires are re-sent at
maximum three year intervals.
Harvest Project
A major project carried out by the QA
team in FY2015 was to reduce the
number of bloodspots in cold smoke
salmon. Although bloodspots do not
have an adverse effect on the taste
of the product, they can be seen as
unsightly and do not fit the specification
for our Premium range of products,
particularly our Superior Gold range.
The launch of the Superior Gold
range was the catalyst for initiating the
project. The project team included a
cross functional group of people across
the marine, processing and quality
departments.
The key areas of focus for the group
included:
• Reducing stress during harvest
• Effective bleeding of fish at harvest,
and
• Improving communication between
Harvest and Processing, if it was
expected that a harvest had not been
optimal.
As a result of the work of the project
group, new harvesting equipment was
purchased and installed on the Tassal
1 harvest vessel, which significantly
increased the effectiveness of the
bleed and reduced the likelihood of
Bones: 118
Burst bags: 24
Colour/ discolourisation: 86
Cooking instructions: 6
Dry / tough / chewy: 102
Foreign objects: 41
Gaping / soft /oily: 22
Misleading description: 8
Other: 227
Number of negative reports
bloodspots as well as other benefits
to the harvest crew and fish quality.
These other benefits include a reduction
in stress leading to improved flesh
quality, reduction in gaping of fillets
and firmer flesh. The installation of the
equipment also enabled the practice of
manual stunning to cease, eliminating
a potentially unsafe task and also
improved efficiency on the harvest boat.
Customer Feedback
The QA team are our customer’s point
of contact for requests for information,
and are responsible for consumer
and customer feedback management,
addressing complaints and tracking
resolutions.
Packaging issues: 34
Poor presentation: 35
Salt: 58
Size / shape / appearance: 17
Slicing / size / thickness: 17
Smell: 32
Taste: 169
Use-by-date issues: 34
Weight issues: 30
Tassal Sustainability Report 2015 95