Our business is to supply customers with right quality products at competitive prices through professional services that entail expertise in the products, on time market information, strict down to earth quality control and consistent follow-up are the keys.

We evaluate quality in terms of nutrition, freshness, appearance, and taste. Our search for quality is a never-ending process involving the careful judgment of buyers throughout the target market. Nowadays seafood market is an ever-changing market so we aim to be proactive. With such efforts, today our exclusive customers and we play a leading role in the international seafood business.

To eliminate/minimize potential hazards, Critical Control Points (CCPs) are determined and criteria for tolerances and target levels are established to ensure that CCP’s are under control. A strict Monitoring and Implementation System is established to ensure highest Quality Standards as per Pakistan Fish Inspection and Quality Controls Rules 1998 and other International directives.

Monitoring of temperature conditions during handling and processing is done by visual inspection of icing and chilling conditions of boxes and containers. A sensory assessment (appearance, odour) of the raw material is carried out on reception at factory or immediately before processing to ensure that until this point the material has been under control, that spoiled fish or shrimp do not enter the processing area, and that potential toxic species can be discarded. Our Processing Unit is staffed by experienced and committed employees at the point of processing, ensuring that our strict product specifications are followed.

Factory hygiene and sanitation are our priority concern. It is the policy of Al-Noor International to maintain a high standard of hygiene. Procedures and instructions are maintained to ensure that the high standard is in accordance with the requirements specified. Cleaning and disinfection is carried out at the end of each working day. The QC-Manager selects and organizes the use of cleaning agents and disinfectants in order to eliminate microbes, to prevent the buildup of scales or other residues as well as resistant microbial populations and other Health Hazards after cleaning and disinfection.