Feel completely confident knowing you are part of the strictest quality assurance programme for shellfish in the world.

Food safety is a significant focal point from the planning stages of an Oyster farm through to consumption.

Before any area can be used to farm New Zealand Pacific Oysters, public health officials survey the water catchment area to identify any potential pollution or other environmental effects. This assessment is accompanied by microbiological sampling of water and shellfish over a 12-month period so all seasonal influences are explored.

New Zealand operates the strictest quality assurance programme for shellfish in the world. Most countries follow one of the two world strategies for managing the risk in regard to food safety, the European Union programme, which tests shellfish samples or the United States system that tests samples taken of the seawater in which the shellfish is grown. To ensure that New Zealand Pacific Oysters are consistently of the highest quality standard, New Zealand mandates commercial shellfish authorities, sample both water and shellfish, allowing New Zealand Pacific Oysters to be enjoyed in their natural, raw state. 

New Zealand also operates a weekly marine biotoxin surveillance programme around the whole coastline to monitor for the presence and effects of toxic phytoplankton.

Under this stringent monitoring programme, no product can be harvested from farms without confirmation that the water and shellfish testing during the growing cycle and environmental monitoring have declared it safe.