Safe Food Handling


We do all that we can to make sure our products reach you in an efficient and safe manner – fresh and ready to be prepared.

Consumers expect and deserve to feel confident that the food they are eating is safe and has been handled carefully prior to consumption.

Here are our guidelines for ensuring the safe handling of fish and shellfish.

Receiving and Storing Fresh Fish

Maintaining a clean and organized cooler not only makes it quick and easy for you to find things, it helps you maintain quality product.

1. Review your products for accuracy and report any discrepancies immediately. Be sure the origin and bill of lading are correct.

2. Remove your products from the shipping container.

3. Drain any liquid that might have accumulated, replace any melted ice or ice packs with fresh ice, making sure that your seafood never actually touches the ice. Ice should be in a bag, not directly on the product.

4. Any seafood being placed in luggers should be iced, dated, labeled and placed in cooler as soon as possible. All fresh seafood should be refrigerated immediately.

Note: A product’s shelf life is significantly shortened if it is allowed to sit in its own liquid.

5. Remember “FIFO” Rotation – First in First Out

6. Check the temperature of your case, refrigerator and freezer on a regular and consistent basis to ensure proper holding temperatures. Keeping a worksheet is the the most reliable way to do this.

7. Keep histamines and allergens separated from from the non-histamine producers to precent cross contamination.

8. High allergens such as crustaceans (crabs, lobsters, shrimp) should be seperated from low allergens like bivalves (clams, oysters, mussels, scallops) and they should both be kept apart from other foods.

Receiving and Storing Fresh Shellfish

1. Review your products for accuracy and report any discrepancies immediately. Be sure the origin and bill of lading are correct.

2. Keep live shellfish in bag/net that it is received in when storing. Be sure you open the box so that refrigeration can circulate around the products.

3. Store live product separately from raw or cooked products.

4. Save the tags for your shellfish. Date the tag when received and keep tag with product. Once product is sold, keep the tag on file for 90 days. You can throw the tags away after 90 days.

5. Place your delivery in the cooler immediately after inspecting the product using the first in first out method.