Contact: Gordon Helm FOR IMMEDIATE RELEASE
5/8/96
National Fish and Seafood Inc. of Gloucester, Mass., has joined the National Marine Fisheries Service's voluntary seafood inspection program, the National Oceanic and Atmospheric Administration today announced.
Processor of " Schooner® Brand" precooked, breaded seafood products, National Fish & Seafood will now monitor the quality of its seafood under the NOAA Hazard Analysis Critical Control Point (HACCP) based seafood inspection system administered by the fisheries service's Seafood Inspection Division.
"All our employees have openly welcomed responsibility for the HACCP seafood inspection plan," said Kathy Scanlon, quality assurance manager of National Fish & Seafood. "This acceptance reveals our deep commitment to exceed our already high production quality control standards."
The control based inspection program operates by identifying hazards associated with the safety, wholesomeness and economic integrity of seafood products. Control points for identified hazards are established and constantly monitored by the participant and corrective action taken where problems develop. Participants must demonstrate control of processing, handling and storing operations through close monitoring and record-keeping activities audited by fisheries service inspectors.
Founded in 1979, National Fish & Seafood is a retail and wholesale processor and supplier of frozen seafood.
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NOTE: Further information about the Seafood Inspection Program
is available on the Internet at:
http://kingfish.ssp.nmfs.gov/iss/issue.html
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