Hazard Analysis Critical Control Point (HACCP) is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards through all stages of production. This includes raw material production, procurement and handling, manufacturing, distribution and finally, product consumption.
Our processing plant is HAACP approved and we follow a HAACP plan that is designed to assure that our customers receive the freshest and highest quality seafood available. We are regularly inspected by the Food and Drug Administration (FDA), the Florida Department of Agriculture and 3rd party audited by NSF. In addition to our regular inspections we perform random inspection of outgoing orders prior to loading onto our refrigerated delivery trucks in order to maintain the highest level of quality.