NON CHEMICAL AND RESPONSIBLY SOURCED SEAFOOD

  • For 3 generations we have supplied quality seafood to retailers and restaurant chains globally.

  • We offer a supply chains fully certified and professionally audited. If it is not ethical, it is not LP Foods !
  • Take a close look to our product: we have developed a strong expertise In Octopus and Fish with our clients.

  • Are you a responsibly sourced seafood importer ? Get an evaluation of your SE Asia supply chain for FREE !

OUR COMPANY SPECIALIZE IN

Vannamei Shrimp

Organic Black Tiger

Premium Octopus

Mahi Mahi

Sauté 'n Serve
Ready to Cook
Chef-made Sauces

Microwave 'n Serve
Ready Meals
Chef-made Meals

Flavors of Italy
Pasta Meals
Chef-made Sauces

Gourmet Shrimp & Fish
Trendy Flavors
Chef Marinated

Great Breaded Fish
Top Quality

LP FOODS IS BRC GRADE AA CERTIFIED

BRC
  • Regularly perform internal food safety and quality management system reviews.
  • Awarded Grade AA for our robust traceability system.
  • An organization that is BRC certified is much more reliable and trustworthy than one that does not have the certification. This is to ensure that our products/materials are high quality, sustainably sourced, and that we have a supply chain that not only works but is well maintained.

Standards and systems operating within the factory have been evaluated against the requirements of The BRC Global Food Safety Standard (Issue 8) by a trained auditor sent by the appointed certification body (CB). The minimum grade is D (or D+ if the audit was unannounced) and eventual corrective action plans required must have been scrutinized and approved by the CB.

The factory needs to be able to name and demonstrate an understanding of them:

  • senior management commitment and continual improvement
  • the food safety plan – HACCP
  • internal audits
  • management of suppliers of raw materials and packaging
  • corrective and preventive actions
  • traceability
  • layout, product flow and segregation
  • housekeeping and hygiene
  • management of allergens
  • control of operations
  • labeling and pack control
  • training
    • Ask to see the Food safety and quality management (FS&QM) system:
      A comprehensive set of policies, procedures, work instructions to implement the BRC Standard
    • Pick some requirements at random and verify:
      A) what does the BRC Standard require the site to do?
      B) is there an equivalent policy / procedure / work instruction in the site’s FS&QM system?
      C) what is the site actually doing and is it complying with its own FS&QM?
    • Ask to see the factory’s food safety risk assessments:
      Any activity which could have an influence on food safety must be risk-assessed to ensure that there are controls in place;
    • Speak to the workers as you tour the site.
      If they have been well trained they should be able to clearly explain their responsibilities, particularly those that relate to food safety. Be wary of sites which only allow you to speak to members of the management team;
    • Ask to see a summary of the site’s latest key performance measures
      It is key that they demonstrate that there is a plan in place to address any problems such as customer complaints, product withdrawals, internal audits, finished product and environmental micro results;
    • Evaluate a factory using all of the senses:

      [EYES] does it look clean, tidy and well organized? Are records clear, complete and genuine?
      [NOSE] does it smell clean or temperature, cleaning, waste management could be an issue ?
      [EARS] ask questions to multiple managers and employees for truthfulness then verify them during your visit to factory!

    1. The BRC Standard is all about food safety.

    Standards and systems operating within the factory have been evaluated against the requirements of The BRC Global Food Safety Standard (Issue 8) by a trained auditor sent by the appointed certification body (CB). The minimum grade is D (or D+ if the audit was unannounced) and eventual corrective action plans required must have been scrutinized and approved by the CB.

    1. There are 12 fundamental clauses to the standard:

    The factory needs to be able to name and demonstrate an understanding of them:

    • senior management commitment and continual improvement
    • the food safety plan – HACCP
    • internal audits
    • management of suppliers of raw materials and packaging
    • corrective and preventive actions
    • traceability
    • layout, product flow and segregation
    • housekeeping and hygiene
    • management of allergens
    • control of operations
    • labeling and pack control
    • training
    1. Tips to evaluate the BRC ‘performance’ when visiting a factory:
    • Ask to see the Food safety and quality management (FS&QM) system: A comprehensive set of policies, procedures, work instructions to implement the BRC Standard
    • Pick some requirements at random and verify:        A) what does the BRC Standard require the site to do? B) is there an equivalent policy / procedure / work instruction in the site’s FS&QM system ? C) what is the site actually doing and is it complying with its own FS&QM ?
    • Ask to see the factory’s food safety risk assessments: Any activity which could have an influence on food safety must be risk-assessed to ensure that there are controls in place;
    • Speak to the workers as you tour the site. If they have been well trained they should be able to clearly explain their responsibilities, particularly those that relate to food safety. Be wary of sites which only allow you to speak to members of the management team;
    • Ask to see a summary of the site’s latest key performance measures It is key that they demonstrate that there is a plan in place to address any problems such as customer complaints, product withdrawals, internal audits, finished product and environmental micro results;
    •  Evaluate a factory using all of the senses: [EYES] does it look clean, tidy and well organized? Are records clear, complete and genuine? [NOSE] does it smell clean or temperature, cleaning, waste management could be an issue ? [EARS] ask questions to multiple managers and employees for truthfulness then verify them during your visit to factory!

    OUR STORY - ITALIAN LEGACY

    Milestone1

    Since 1920’s

    Since 1920s, LP Foods legacy dates back to the years Amati Vongole, a respected family businessman who pioneered processing and canning of clams in Europe and in the ‘80s actively exported them to the big players in USA and Japan.

    Pioneers in Frozen Seafood

    In the mid 1980s, Livio Petz (Amati’s Production Manager) embraced frozen seafood business and pioneered clam exports from Vietnam to Italy, as well as squid and other major items. He was considered among the first major contributors to the flourishing of the local seafood export market, and his suppliers grew to be today’s Vietnam giants. 

    RESPONSIBLE SOURCING PROGRAMS WE SUPPORT

    TESTIMONIAL

    Special Product in the way to engage the Consumer

    Modern consumer requires trendy products, global authentic flavours, attractive presentations.

    They require products to be Sustainable and Socially Responsible.

    They require to be intrigued by taste and engaged by ethics.

    LP Foods believes in the value of seafood, as a good food, to create

    ‘shared moments and experiences’

    Our test kitchen model is to create, develop and market kitchen solutions that are faster to prepare, healthier, more nutritious: in a word, better.

    We have 4 Corporate Chefs on site.

    Enquiry for details

    SUSTAINABILITY AT OUR CORE

    LP Foods team is professionally prepared to perform full Supply Chain Audits on the basis of ASC and BAP, as well as implement our customers’ RS standards thus protecting their brands.

    In our efforts to do the right thing and make a small contribution for a better world, we only deal with seafood items with a sustainable profile backed up by a recognised sustainability certification, as well as actively engage in FIP projects with NGO’s to seek improvements to fisheries who need it.

    We strongly desire to be Socially Responsible, and we monitor the Welfare of all workers across our supply chain parts, through recognized social certifications (Smeta, BCSI) as well as active cold checks and inspections.

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    Keep up to date on our latest products & offers!

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    PASSION FOOD COMING SOON​