HAZARD ANALYSIS CRITICAL CONTROL POINTS

At SeaSpecialties Inc, a HACCP plan has been implemented to assure customer safety and to comply with U.S. Food and Drug Administration regulations. Apart from following Good Manufacturing Practices our Company has written and implemented Standard Sanitation Operating Procedures that are crucial for an effective HACCP plan.

Food processors conduct HACCP plans to determine whether there are any food safety hazards that are likely to result for each kind of finished product processed by that processor and to identify the preventive measures that can be applied to control those hazards. Such food safety hazards can be introduced both within and outside the plant environment, including those hazards that can be introduced before, during, and after harvest.

HACCP places the responsibility of controlling physical, biological and chemical hazards in fish and fishery products on the processor. Control measures are established whenever there are illness data, experience, or scientific reports that provide a basis to conclude that there is a possibility of a hazard if such controls are absent.

Controls like temperature, salt level, cooking time, etc can prevent a fish product from getting contaminated. That's why SeaSpecialties Inc, Inc is proud to say that they adhere to the HACCP standards to insure that the consumer receives only the safest products.