HACCP
We at Cedar Key Aquaculture Farms are proud of the fact that we are participants in the FDA's Hazard Analysis Critical Control Point (HACCP) program. We understand the importance of both product safety and quality.
We are aware of the fact that HACCP does not stand alone, but instead is an intricate part of both Good Management Practices and a solid Standard Sanitation Operations Procedure. For this reason we have developed and implemented a comprehensive program that involves all three plans. Key to our commitment is the training and involvement of all employees at all levels.
In accordance with HACCP guidelines we have defined temperature as our critical control point and critical limits have been set accordingly. All products are stored and processed using recognized temperatures per the National Shellfish Sanitation Program Manual of Operations. Presently this stands at 45 degrees Fahrenheit for shellstock products and 0 degrees Fahrenheit or below for frozen products. All products are continuously monitored for temperature from time of arrival to time of departure. This process is done both manually and mechanically, through a series of automatic temperature control and recording devices.
The information gathered is supported by manual verification. All records are kept on file, allowing for products to be followed continually, not only on a daily basis, but also for extended periods of time.
Through our commitment to HACCP we intend to provide you with the safest product available. If you have any questions, please feel free to contact us.