Our policy of focusing on superior quality seafood and the dedication of our experienced staff has allowed us to adopt many quality assurance programs and certifications.

Statement

Samuels and Son Seafood assures the highest quality standards for the purchasing, production and distribution of our seafood products. 

We comply with the procedures for the Safe and Sanitary Processing and Importing of Fish and Fishery products. This is outlined by the Food and Drug Administration in the Congressional Federal Register published December 18, 1995, CFR Parts 123 and 1240 mandating industry compliance to the Hazard Analysis Critical Control Points (HACCP) principals.

Samuels and Son Seafood Co., Inc has partnered with USDC Seafood HACCP, and voluntary U.S Government Seafood Inspection agency. USDC HACCP is an independent third party, certifying that our products and facility are absolutely the finest they can be. We utilize two other finest private independent third party inspectors, such as NSF and Silliker.

As part of the food safety and quality solutions program, Samuels maintains an uncompromising commitment to quality and client service.

Keith McDyre

Haccp Coordinator

Our HACCP staffing includes

Keith McDyre - Plant Supervisor

25 years wholesale seafood exerience. HACCP Coordintor. (NOAA/NMFS, FDA Alliance Haccp Certification)

Herb Green - Plant Maintanence Assistant HACCP Coordinator

FDA Alliance Haccp Certification. 20 year’s plant managing experience.

Joe Lasprogata - Marine Biologist, Director of purchasing

25 years wholesale seafood experience. (NOAA/NMFS Haccp Certification)

Andy Moody - Production Foreman

20 years wholesale seafood experience. (FDA Alliance Haccp Certificaion)

Harris Baunstein - Shellfish Buyer

30 years wholesale seafood experience. Shellfish specialist.(NOAA/NMFS Haccp Certification)

All of the above mentioned are HACCP Certified and fully involved in all aspects of our inspection programs.