Food Safety
HACCP CERTIFICATION
( Hazard Analysis and Critical Control Points)
The issue of Food Safety is critical in the seafood industry. It is A
Fine Kettle O Fish's objective to provide its customers
with a competitively priced, consistent product which
meets their quality and food safe requirements.
To this end Fine Kettle is proud to offer its customers
the assurance of an independently audited Food Safety
Program complying with the HACCP standard.
HACCP Certification and WVQMS Certification (Woolworth's Vendor
Quality Management Standard: Version 10) have been successfully
achieved since November 2000.
The above standards will continue to be maintained. It is our commitment
to provide quality service along with safe, quality product to our customers
from the time an order is placed until the time the product is delivered.
Our processing operations are subject to continuous quality improvement
strategies, at the basis of which are training programs, microbiological
testing schedules and review systems such as audits.
Quality and food hygiene standards are the concern of every member of
staff. With the support from management, together with a sustained commitment
from processing, sales and service personnel our food safe strategies are
an integral part of daily operations.
Food Safe Strategies
- Product Identification & Traceability
- Process Controls
- Temperature Controls
- Shelf Life Controls
- Product Storage
- Packaging Techniques
- Distribution Controls
- Good Manufacturing Procedures
- Equipment Calibration
- Microbiological Testing
- Cleaning, Hygiene & Sanitation
- Pest Control
- Preferred Supplier Program
- Corrective Action Procedures
- Training Procedures
- Internal Audits
A Fine Kettle O Fish is proud to offer its customers food safe product
and will continue to be at the forefront of new food safe technology that
benefits the customer.
