Running a successful restaurant is all about food quality, which is why the experts at Tropic Fish Hawaii follow strict HACCP guidelines when supplying their clients with the freshest seafood. HACCP, which stands for “Hazard Analysis and Critical Control Point”, is a system that has been in use since the late nineties to improve food safety.

The ocean is a place that is constantly changing, requiring the watchful eye of marine biologists and food safety experts alike. Something as simple as a sudden growth of a dangerous algae could jeopardize the health of thousands of people. Tropic Fish HawaiiC, a fish distribution business based out of Honolulu, understands these concerns and works hard to keep their products safe and delicious. Today, these professionals explain 3 ways the HACCP program makes seafood safer.

Identifies Critical Control Points

One of the goals of the HACCP program is to identify critical points during food processing where contamination can occur. HACCP guidelines were carefully designed after evaluating common fishing and processing practices, and created to eliminate risks to consumers. For example, HACCP systems regulate where and how fish are processed to reduce the likelihood of contaminants such as heavy metals, bacteria, and dangerous parasites.  

Establishes Food Safety Standards

Seafood is more prone to contamination than other foods, which is why it has to be monitored so carefully. HACCP systems have helped to establish proper food safety standards across the board, preventing foodborne illness. For example, HACCP dictates that food should never be stored between the “danger zone” of 40°F and 140°F to minimize the growth of bacteria.

Helps Businesses to Control Contamination

Another powerful benefit of HACCP is that it requires businesses to record seafood imports and distribution, making it easier to recall and control contamination. For example, if local hospitals report bacterial infections, taking patient histories and working with HACCP records can help restaurants to remove other contaminated food from the establishment before anyone else gets sick.

By working with a fish supplier that takes HACCP controls seriously, you can keep your customers happy and healthy, drive sales, and prevent liabilities. Tropic Fish Hawaii is completely dedicated to offering a wide range of top-notch seafood to great restaurants throughout the world, keeping prices low and fishing responsibly. For more information about this great food supplier, visit them online or call (808) 591-2936.