On December 18, 1995 the Food and Drug Administration (FDA) published as final rule 21 cfs 123, “Procedures for safe and sanitary processing and importing of fish and fishery products” That requires processors of fish and fishery products to develop and implement Hazard Analysis Critical Control Points (HACCP) systems for their operations. The regulation became effective December 18, 1997.

HACCP is a preventive system for insuring food safety. To insure safer foods, the HACCP system is designed to identify hazards, establish controls, and monitor those controls throughout the process. HACCP also includes safety programs such as Good Manufacturing Practices (G.M.P.), Standards Operating Procedures (S.O.P.) and personal hygiene.

Aslanis Seafoods, Inc. guaranties that all its fresh, frozen and prepared seafood items are produced in a facility that complies with Good Manufacturing Practices (G.M.P), operates under a program of proper Sanitation Standard Operating Practices (S.S.O.P) and is in compliance with the United States Food and Drug Administration guidelines for Hazard Analysis Critical Control Points HACCP.