P18 - Dan Salmon
- Last Updated: 05 April 2016
Dan Salmon is established since 2005. Dan Salmon is a fish processing plant that produces cold and hot smoked fish product, primarily salmon and halibut. The products are sliced and packed into vacuum or modified atmosphere. Halibut and cod are not slaughtered at Dan Salmon, but salmon is slaughtered. There is an area for: intake, slaughtering, filleting / trimming, salting, drying, marinade, and smoking (done in the old fashioned way with wood). There is also an area for slicing, freezing, packaging and dispatch. Dan Salmon A/S aims at delivering high quality seafood products, applying the highest food safety standards to all aspects of the business from catch, processing, packaging, distribution and product development.
Key personnel involved
Lars Rønde is Food Engineer from The Technical University of Denmark and Quality Manager of Royal Grønland, responsible for the Danish factories (including Dan Salmon). He has deep expertise in food quality since 1998, with extensive background in HACCP (Hazard Analysis Critical Control Points), SSOP (Sanitation Standard Operating Procedures), food microbiology, hygiene and project management. Previous occupation includes a position as project and quality manager at a major Danish meat industry Tulip Food Company.