HAACP & SAFETY
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HACCP & SAFETYLess

Commercial/Wholesale Division

Safety - A Top PriorityLess

Kyler Seafood strongly invests in our responsibility to produce a safe product. We are well aware that the end-user, the consumer, is our most important asset, and therefore, the safety of a "healthy product" ranks at the top on our chart of concerns.

Kyler Seafood maintains a strict food safety control system, as outlined and monitored under the HACCP (Hazard Analysis Critical Control Point) program. Sponsored by the U.S. Department of Commerce, and supervised by the FDA (Food and Drug Administration), HACCP is an inspection and safety program for seafood processors. Kyler personnel have been trained in the specific requirements of this operation and, likewise, faithfully implement all aspects of the program in order to insure that we meet the concerns of the regulators and consumers.

Critical Control Points

Receiving

All incoming products are inspected when delivered to be sure they are not contaminated or spoiled, and that they come from safe fishing areas.

Product temperatures, and other specifications, are examined and results are recorded on receiving log.

All incoming products are evaluated, and any that do not meet the limits or required conditions, are rejected.

Records are kept on all shipments.

Storage

All coolers and freezers are monitored around the clock to insure proper temperature for the safe storage of all products.

Product temperatures, and other specifications, are examined and results are recorded on receiving log.

All incoming products are evaluated, and any that do not meet the limits or required conditions, are rejected.

Records are kept on all shipments.

Personnel Hygiene & Plant Sanitation

All handlers must follow strict hygiene requirements.

Cleaning and sanitizing are on a strict scheduled routine for the entire processing plant. The application of ozonated water is used for enhancing the microbiological safety and quality of our seafood products.

Cleaning removes debris due to processing and sanitizing kills any bacteria that may contaminate the product.

All processing equipment is tested for bacteria, using a sophisticated bio-trace procedure.

Processing

Proper handling is constantly monitored to insure that we meet the strictest food safety limits.

All facets of our processing operations are carefully observed to affirm our own good manufacturing practices and our HACCP requirements outlined by the Food and Drug Administration are operating at the highest level.

Shipping

Proper packaging to meet the needs of the buyer is an important facet of our operation.

Temperature control of all outbound products are strictly required.

In accordance with the HACCP standards, all production workers share in the responsibility of insuring that all finished products from Kyler are safe to consume. "HACCP Certified" labeling is found on all pre-packaged products leaving our facility. Rest assured – your product from Kyler is a health-safe product

Kitchen Hours
Thursday  -  11:00AM - 6:00PM
Friday      -  11:00AM - 7:00PM
Saturday  -  11:00AM - 7:00PM
Sunday    -  11:00AM - 4:00PM

Market Hours

For our senior shoppers, we will be open every
Tuesday through Sunday from 9:30AM - 10AM

Monday

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CLOSED

Tuesday

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10:00AM - 6:00PM

Wednesday

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10:00AM - 6:00PM

Thursday

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10:00AM - 6:00PM

Friday

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10:00AM - 6:00PM

Saturday

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10:00AM - 5:00PM

Sunday

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10:00AM - 4:00PM

2 Washburn St

New Bedford, MA 02740

508-984-5150

© All Rights Reserved. 2021 • Made In USA
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The information contained in this website is for general information purposes only. The information is provided by Kyler Seafood and while we endeavor to keep the information up to date and correct, we make no representations or warranties of any kind, express or implied, about the completeness, accuracy, reliability, suitability or availability with respect to the website or the information, products, services, or related graphics contained on the website for any purpose. Any reliance you place on such information is therefore strictly at your own risk.