We are proud to receive recognitions both globally and domestically, notably the EU certified( EU No.93). Friends of the Sea, BRC, HACCP, ISO 9001:2008, Halal Malaysia and SPLAM Certification.
Under these standards, our features product of retail and food service line, the fish fillets are trimmed and packaged either skinless or skin-on. And with a huge variety of fish to choose from, as well as size and quality grades, GST Group products are catered to fulfil the needs of various markets.
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Food Safety Policy
Goh Siong Tee Marine Product Sdn Bhd is committed to ensuring product safety, quality and legality of all cultured products processed at this facility by:
- Achieving certification to HALAL; MOH:HACCP; BRC-Food Safety Standard;
- Achieving compliance to relevant legislative, regulatory and statutory obligations;
- Achieving conformity to meeting customer requirements, needs and expectations;
- Providing appropriate infrastructures and resources for effective management and continual improvement of the organization’s food safety and quality management system;
- Communicating the food safety and quality management system across the entire organization and the relevant food chain including establishing a forum for resolving conflicts.
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Food Safety Objectives (For Shrimp)
- Shrimp raw materials received not detected treated by drugs, free from shrimp disease and shall meet the allowable microbiological level, heavy metal and chemical residue within these set tolerances:
- To ensure the products manufactured or produced meeting the importing country requirements/customer requirements.
- No customer complaint on food poisoning issue by end of the year.
- No metal contamination detected and complaint by customer by end of year.
- To achieve zero case of product recall due to food safety issue.
Food Safety Objectives (For Fish)
- To respond to customer complaints within 6 hours
- To reduce the number of customer complaints by 2% on previous year.
- To maintain a minimum ‘A-rating’ for our third party certification audit.
- To complete all verification activities within 5 days of the scheduled date.
- To complete food safety induction training for new employees before job commencement.
- To ensure that there is no pathogen detected in any of finished product.
- To maintain a minimum of 97% for all internal GMP audits.
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