The implementation of HACCP in providing food safety has been a long process of development over the past 50 years. Ham Produce and Seafood adheres to the 7 principles of HACCP to do our part in providing our clients the best possible products through this process.
Hazard Analysis and Critical Control Points, HACCP, is a prevention approach to safe product supply rather than relying only on inspection of finish product. It is used through all steps of the product food chain. from distribution, packaging, processing, or production, this preventative cycle measures the risks through identifying physical allergies, biological or chemical hazards.
Choosing Fresh Fish
In selecting fresh fish, there are many details to keep into account. Though it can become mundane for some doing daily purchases, if a few specific facts are taken into consideration, you will be assured of ending up with a more taste as well as a safe product to cook and serve.
When fish are caught and stored properly for transport on the ship the meat will be well preserved. How fish are treated from the time they are caught until the time they will finally be used in homes, restaurants or institutions will have major effect on nutritional value, taste, safety, and actual texture of the product. Controlling the handling process and the temperature of storage will control the growth of bacteria as well as the decomposition of the fish meat. There are many ways to determine the state of any particular fish when you are purchasing it.