Beaver Street Fisheries recognizes that, our people are a vital part of our Quality and Food Safety programs. We're committed to providing the human and financial resources needed to implement, train, manage, and improve our food safety and quality systems. The safety and legality of our products is of paramount importance and is a daily operational priority. To ensure our ability to provide safe wholesome foods, we use a multitude of food safety processes and programs throughout our plants that align with the GFSI (Global Food Safety Initiative) and the entire BAP (Best Aquaculture Practices) Seafood Processing Standards, including the Annexes.
HACCP & Employee Training Programs - Beaver Street Fisheries’ processing facility operates under the HACCP (Hazard Analysis and Critical Control Point) system. This system is designed to address all reasonably occurring physical, chemical, and biological hazards. Our HACCP plan is reviewed and validated, both internally, and externally by qualified third parties annually. In addition, HACCP certification classes are held as needed to refresh certified employees and certify new employees. We are proud to have over 75 employees who are HACCP certified and we host monthly meetings to foster an environment of continuous improvement. We also perform specialized training in the area of sanitation and equipment cleanliness, personal hygiene and GMP’s, allergen control, critical control points and food defense.
Facility Safety and Design - Beaver Street Fisheries operates a HACCP-approved, USDA-inspected production, processing and packing facility with permanent USDC and USDA inspectors on the premises during all hours of operation. We are continuously improving our facilities and equipment to ensure a safer, higher-quality product. Daily internal audits of the facility are conducted, in addition to monthly internal audits, performed by a multidisciplinary team where the entire facility is evaluated and critical paperwork is reviewed.
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