Located in Winterton, on Trinity Bay in southeastern Newfoundland, the facility attained BAP certification on 31 March. The facility is a primary and secondary mussel processing plant, producing a wide range of value-added ready-to-eat blue mussel products. It is the first mussel processing plant that does both primary and secondary processing to earn BAP certification.
The company’s cooked frozen mussels are marketed to retail and foodservice customers worldwide under the Green Seafoods Ltd., High Liner Foods Inc., Ocean Jewel and other brands.
In addition to BAP certification, Green Seafoods has also received Canadian Organic Certification for its mussel products.
“We are proud to have our company’s commitment to processing quality seafood recognized by receiving these BAP and organic certifications. And we are delighted to be the very first secondary mussel processing plant to receive BAP certification worldwide,” said Jennifer Green-Sheppard, VP of marketing of Greens Seafoods.
“When producing retail ready-to-eat secondary products, customers need to see your ongoing commitment to food safety and environmental responsibility, which these certifications provide. The support of Newfoundland Aquaculture Industry Association and the provincial government was greatly appreciated in achieving certification.”
Green Seafoods has been owned and operated by the Green family for more than 100 years. Four generations of the family have been dedicated to producing high quality seafood, beginning with Edgar J. Green in 1905.
