Our Practice

Our production processes and facilities are inspected routinely and operate under a program of proper Sanitation Operation Procedures, and is in compliance with the United States Food and Drug Administration (FDA) guidelines for Hazard Analysis Critical Control Point (HACCP). Specifically, our products are processed in accordance with the requirements of the U.S. Food and Drug Administration Regulation 21 CFR Part 123.  

The seafood we supply is produced in a facility that complies with Good Manufacturing Practices, guidelines for manufacturers to ensure quality standards are met. Our personnel consists of properly-trained staff that are highly experienced with the handling of raw shellfish. Additionally, we adhere to our SOP (Standard Operating Procedure) while maintaining proper documentation and record keeping to ensure we always operate within critical control limits.

Our traceability methods ensure that all of our products have been carefully and safely processed after routine inspections upon receipt. Thanks to a strict protocol, we are able to identify and track all shellfish as soon as it comes out of the water. This includes, but not limited to, time and temperature tracking at every stage of production, harvest areas, dates, times, and lot numbers. This ensures the seafood we supply has been properly handled while in our possession and originates from approved waters.

Shore Seafood's vendors are all trusted partners with strong reputations in the seafood industry that have resulted in long-standing relations. From the watermen and local harvesters that work the Chesapeake Bay to suppliers along the Atlantic Coast, the products we supply are guaranteed to originate from safe, approved waters. Additionally, all of our suppliers are certified by their respective jurisdictions. Shore Seafood does not purchase from any entity that does not carry a valid shellfish certification and HACCP plan.