PAFCO goes above and beyond the necessary food safety standards in order to ensure that the production of our entire Ready to Eat (RTE) product line meets the highest quality needs of our customers. For this reason, we specifically created the High Care Room. Our production room is considered “High Care” because under our Strict Food Safety Environmental Monitoring Program our Quality Control (QC) Technicians implement the most stringent safeguards and inspections required of the facility.
In addition, the High Care Room QC Technicians and Production Staff undergo our quarterly “Good Manufacturing Practices” (GMP) training program to certify that all our employees are aware of our exceptional food safety measures and regulations. Our staff must wear specially cleaned attire solely designed for the High Care Room. There is limited access to the High Care Room, and prior to entry all items and personnel are sanitized via our tunnel entry. Each production area and storage cooler is strictly maintained below 35˚F. We have a 24/7 continuously automated temperature monitoring system in place to assure that the temperature is properly regulated under the food safety and quality requirements.
Each production line is also equipped with its own metal detector to ensure that all our products follow the food safety provisions. Additionally, we have a Multivac Machine in our High Care Room that allows us to use cutting-edge Modified Atmosphere Packaging (MAP) technology for our Ready to Eat seafood products, breaded items, and signature sauces. With MAP we can provide our customers with superior extended shelf life for our products without the use of preservatives, unlike other packing methods.
The QC Technicians practice and demand Good Manufacturing Practices and Food Safety from all of the employees working in the High Care Room at all times. On a daily basis, the QC Technicians conduct pre-operational monitoring procedures before the room can be released for operation to confirm that the sanitation crew has adequately cleaned and sanitized the rooms and all the production surfaces. In doing so, they oversee all production equipment and non-food/food contact surfaces and conduct ATP Swabs to verify that food contact surfaces are cleaned and sanitized.
Each production line has its own designated QC Technician who inspects and approves all raw material seafood items before the ingredients are released for production to use. Throughout the production day, the QC Technicians administer Allergen Swabs to ensure that food contact surfaces are free from any allergens (shellfish, milk, wheat etc.…) before running other products, Microbiological tests on the production of water and ice, and frequent swabs to test the production surfaces and the production staffs’ hands and gloves to guarantee and maintain the sanitary hygiene of the complete environment. Moreover, the QC Technicians present during each production run conduct quality checks of incoming raw materials, label information, net weight, Modified Atmosphere (MAP) gas pressure, temperature verification, metal detection and water submersion checks for seal integrity. These safety measures guarantee that all our finished products meet the premier quality specifications of PAFCO and of its highly valued customers.