KNOW-HOW AND QUALITY
A craft family fish smokehouse since 1901
The salting company was founded in 1901 by Marie Blondel. In 1930, her two daughters, Germaine Fournier and Marguerite Radenne took on the running of the business. Germaine's son Emile Fournier has worked from the age 13 in the company, and took over the running of the business on June 27th 1963 along with his wife. At the time, there were only five employees. Since then, the company has grown and its production range has widened. In 1985, Stéphane and Christophe Fournier joined their parents. Today, they are the managers of the company, which has 20 employees.
Emile Fournier & Fils growth has been achieved through strict observance of the legislation, the quality procedures and the applicable standards. Emile Fournier et Fils has remained a family business, and retains its quality-oriented character for the preparation of its traditional beechwood sawdust-smoked products.
Emile Fournier & Fils quality commitment
company Emile Fournier & Sons, represented by its leaders, Christophe and Stéphane FOURNIER, are committed to implementing everything in order to ensure the quality of the products they market.
With that end in view, they are involved in a step of certification of the International Food Standard with guarantees the sanitary security of our products.
Consequently, investments are studied and planned in order to put at the company's disposal all the technical tools and men necessary to the good progress of the manufacturing process.
Our internal quality department, represented by Céline MACURA, has been created in order to meet our customers’ demands concerning the quality of our products.
Each month, our products are being analysed by an independant and accredited external laboratory.
Furthermore, we also carry out internal tests in order to insure the good progress of the process.
CONTROLS OF RAW MATERIALS :
Each batch of raw materials is first of all analyzed by the suppliers and the microbiological results are transmitted to our purchasing department before forwarding. When we receive the goods, we carry out an organoleptic examination following a beforehand-definite control sheet. Additional microbiologic controls are carried out selectively by the external laboratory.
MICROBIOLOGICAL CONTROLS OF THE ENVIRONMENT :
In a preventive way, samples are taken from the environment and analyzed in order to seek the possible presence of Listéria Monocytogenes at the various stages of the production.
MICROBIOLOGICAL CONTROLS OF THE FINISHED PRODUCTS :
A plan of self-checking is established on all the products processed in the company. The laboratory intervene each month and carry out takings away according to established annual estimated planning.
"Saveurs en Or", the stamp of quality for the north regions of France :
Our bloaters and herring fillets have been rewarded by the Nord-Pas-de-Calais Quality Organization.
These products are now stamped "Saveurs en'Or".
This quality stamp highlights the quality of the products manufactured in our region.
Once more, Emile Fournier & Fils products' are acknowledged for their quality.
OUR MAIN GOAL IS TO ENSURE THE SATISFACTION OF OUR CUSTOMERS AND THE SANITARY SAFETY OF OUR PRODUCTS.