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FOOD SAFETY PROGRAM
Food safety is our first priority and
multiple steps are taken to maintain food safety as outlined below.
Seafood products are received 6 days a
week and all products are inspected for quality standards and required
temperatures upon arrival in our modern processing facility. Products
are properly iced and accurate temperatures are maintained throughout
processing and during refrigerated transport.
Whole fish are then rinsed with Ozone
water, which is a highly reactive form of oxygen, consisting of three
oxygen atoms (O3). It is a potent oxidant disinfectant that quickly
decomposes to diatomic oxygen (O2). Ozone is a potent antimicrobial
agent. It can effectively kill viruses, bacteria, fungi and parasites,
including those causing food spoilage. Washing of fish with ozonated
water extends shelf life for 5 days.
Fillets are also rinsed in ozonated
water, and then packaged in a Cryovac 10K OTR bag that complies with FDA
guidelines for oxygen permeable vacuum packaging of fresh fish. Cryovac
10K OTR is printed on the backside of the bag to alert inspectors at any
point in the retail or food service distribution system that the package
is with in FDA compliance. Cryovac 10K OTR vacuum bags enable an
additional 3 day shelf life, while preventing cross contamination of
other products.
Significant Benefits of Ozone Technology
Ozone
lowers the rate of food spoilage.
Ozone
can improve the shelf life of uncooked fish.
Ozone
has full FDA-approval for direct-food contact application.
Ozone
is chemical free; it produces NO toxic by-products.
Ozone
is clean and environment-friendly; its only by-product is oxygen.
Oxygen
Permeable Vacuum Packaging
* Fish
fillets are individually packed in oxygen permeable vacuum ‘cryovac’
bags.
* Extends the shelf life of seafood products by inhibiting the growth
of bacteria.
* Eliminates bacteria until the package is opened at the point of sale,
which provides
product quality and packaging integrity.
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