Certi-Fresh Quality Control
We are in complete compliance will all state and federal regulations established by the United Sates FDA (Food and Drug Administration) for our processing facility, transportation equipment and storage facilities. Certi-Fresh has chosen guidance from the universally recognized HACCP (Hazard Analysis and Critical Control Points) plan that is acceptable for food processing operations. It is also recognized as the best quality program by the Federal Drug Administration which oversees food safety in the United States, particularly for seafood industry.
All critical control points from receiving, processing, and storage to shipping are tightly controlled so that any potential hazard to the seafood we supply is monitored, controlled and ultimately eliminated.
Examples of the contents of the Certi-Fresh HACCP plan include:
- Complete description of the seafood produced
- Method and description of distribution
- Process flow diagram
- Hazard analysis worksheet
- Identification of species related potential hazards
- Identification of process related hazards
- Identification of quality control points
- Establishment of monitoring procedures
- Establishment of potential corrective action procedures
- Establishment of record keeping requirements
- Establishment of verification procedures
All of incoming raw materials as well as finished products will go through series of Quality Control tests including but not limited to:
- Physical properties
- Chemical components (performed either by Certi-Fresh or Outside laboratories)
- Organoleptic tests
Quality Assurance has developed a program to monitor Certi-Fresh’s Suppliers in order to make sure they are complying with all Code of Federal Regulations.