Sonoma Seafoods - A Tradition of Quality
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Our Production | Food Safety | HACCP Certified
We take quality seriously
At Sonoma Seafoods, quality is checked and measured long before our products are placed in the retail case or served to customers. All of our seafood stuffings are made fresh everyday, and all of our products are made to order.
We use fresh whole milk, grate our own fresh natural cheese and even chop our own fresh vegetables. Our products are truly "clean." We never add artificial additives, preservatives, or artificial food colorings, and we use absolutely NO MSG.
Our Production Schedule: Made Fresh Daily
All of our seafood products are prepared fresh. Our production starts at 4 A.M. PST, as the staff fillets the fish and meats, shreds cheese, chops the herbs and sautés the garlic and onions that are used in the stuffings. By 2 P.M. PST the fresh orders have been packaged and packed in styrofoam–lined, corrugated boxes that contain special ice gels to keep them cold and intact while in transit.
Every aspect of our box has been designed to keep the product cold and attractive. The ice gels, insulation, and even the shape of the box preserves the integrity of our entrees, keeping them cold and protecting them until they reach their final destinations.
Our computers are linked to the mainframe computers at Federal Express. After lunch, we begin to see the first FedEx trucks arriving to pick up the product. By 6 P.M. PST all of our orders have been filled and are en route to our customers.
We know quality can't come
without food safety.
At Sonoma Seafoods, all of our products are purchased, produced, stored, and shipped in accordance with all U.S. Food & Drug Administration HACCP (Hazard Analysis Critical Control Points) principals and regulations.
Each of our plants are led by on-site employees who have completed training and certification by the National Marine Fisheries Service for HACCP. Our Sonoma Seafoods sales force and our company owners have HACCP certifications too.
We are committed to safety, and it shows in all our procedures for food handling -- from our seafood entrees to our vegetable dishes.
About HACCP
Since December 18, 1997, the United States Food and Drug Administration has mandated that all seafood products produced, stored, distributed, or imported into the United States be handled in accordance with the principles of HACCP (Hazard Analysis Critical Control Point).
The FDA has further mandated that all seafood handling facilities conduct a hazard analysis pertinent to their own operations and products, and develop and implement a written plan to deal with significant hazards (21 CFT Part 123).
Sonoma Seafoods guarantees that all of our products are purchased, produced, stored, and transported in accordance with all applicable FDA regulations as they pertain to HACCP. Further, we have on–site personnel who have completed training and certification by the National Marine Fisheries Service for HACCP.
Quality is never an accident. It is always the result of high intention, sincere effort, intelligent direction, and skillful execution.
It represents the wise choice of many alternatives.
—William Foster
