Perfection harvested to ensure you receive only the best possible oysters.

During the harvesting process there are requirements for regular monitoring of the water and shellfish flesh to verify environmental conditions. 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. These water testing and environmental monitoring programmes exceed the requirements of the Japanese Ministry of Health and Welfare, USFDA and European Union growing area requirements, allowing New Zealand Pacific Oysters to be consumed raw (from live, fresh chilled or frozen product forms).

All New Zealand Pacific Oyster processing factories are operated and verified under Hazard Analysis Critical Control Point Programmes (HACCP).