Coronavirus (COVID-19) and Seafood HACCP

Greetings Fish Folk,

Eric and I want you to know we take your health and safety very seriously. As a business we operate under a Seafood Hazard Analysis Critical Control Point (HACCP) Plan. HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. (FDA Web Page)

Both Eric and myself took and passed the 3-Day Seafood HACCP training course. We have HACCP plans for all fresh, frozen and smoked fish products either produced by us or purchased. Our HACCP plans, yes, plans, have been in effect for over nine years and are reviewed and updated annually.

Our HACCP Plan makes the following mandatory, not optional for our business.

  • Documented Sanitation completed every 3-4 hours that we are in operation
  • Routine monitoring of sanitizer (chlorine or Quaternary)
  • Mandatory handwashing
  • Mandatory glove wearing when handling smoked fish
  • Employees that are sick may not report to work
  • Every Employee must complete and maintain a Serve Safe Food Handler training certificate
  • Continued training and evaluation of best food handling practices for employees

As a food production facility, we are aware of the heightened awareness of Coronavirus (COVID-19) and it’s spread in Michigan. We are currently following any and all Michigan Department of Agriculture’s Coronavirus Guidelines to help prevent the spread of this biological hazard. The full document is available at this link. We are also monitoring the CDC for updated food handler recommendations to help stop the spread.

While we deeply wish that Coronavirus was not spreading in Michigan, many of the actions that are needed to prevent the spread of this virus are ones that we have already have had in action for several years and we are seamlessly able to adapt to new guidelines as they are made. If you have questions please contact me directly and I’d be happy to talk with you about our HACCP plans, sanitation procedures or any other concerns you might have.

Thank you,

Amber Mae & Eric

The Fish Monger’s Wife

 

About the author: Amber Mae