Production at Mare a Tavola S.r.l.

Once landed, the tuna fish are transported to our factory, where they are sorted according to species and size, marked with identification and refrigerated. The processing begins when the fish are defrosted, with bottled or rainwater, and then the fish are cut into large slices and cooked in water or steam. After the cooking, the pieces are cut by hand and the meat is separated from any bones, skin and dark meat. The fillets are selected, according to colour and other organoleptic characteristics and then cut with a sharp blade into chunks of the desired size. The tuna is then arranged in the glass jars and the appropriate liquid – either water or oil depending on whether it is for tuna in brine or in oil – is added, along with salt.

The jars are sealed and then sterilised at a temperature of 110˚ – 120˚ in massive autoclaves. This whole process guarantees the healthiness and the best conservation of the product. The tuna in jars is then labelled and packaged. It is then ready to be sent off to the consumer. All production of fish and seafood, and therefore tuna, adheres to European Legislation on food hygiene and safety production of animal products.

Marea brings to the market a quality product, made by hand in Italy by specialist personnel: tuna in extra virgin olive oil.

Food safety and hygiene sanitary standards

1).Regulation (EC) 178/2002 of the European Parliament and of the Council, which established the general principles and requirements of food law, established the European Food Safety Authority and set procedures in the field of food safety. The Regulation ensures the quality of food intended for human consumption and feed and ensures the free movement of healthy and safe food on the European market, in particular by preventing the marketing of food that is harmful to health and / or unfit for consumption. In accordance with the Regulation, food business operators must ensure the traceability of food products and their ingredients;

2) Regulation (EC) 852/2004 of the European Parliament and of the Council on the hygiene of foodstuffs;

3) Regulation (EC) 853/2004 of the European Parliament and of the Council laying down specific rules on the hygiene of food of animal origin.

These two regulations are aimed at ensuring the hygiene of food products at all stages of production, processing and distribution of food. Operators of canned fish must respect both, following the general hygiene rules applicable to all foods and those specific to products of animal origin. It follows that tuna and other fish preserves must be produced in establishments recognized by the health authorities that can not operate without such authorization and which are registered in the lists of the Ministry of Health. The operators of the sector must also guarantee the application of the HACCP system (risk analysis and control of critical points), internationally recognized to guarantee the safety of food products, respecting the specific rules on microbiological criteria and on the possible presence of substances. unwanted. Even fish preserves imported into the European Union must comply with the relevant provisions of European food law, or recognized equivalent standards, or contained in specific agreements established with the exporting country. Compliance with legislation is guaranteed by official controls carried out by Italian and EU public authorities.

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