Seafood. All seafood shall be of the best quality, fresh or frozen, and conform to all standards and regulations of the Department of Health. Frozen fish and seafood shall be a nationally distributed brand, packed under continuous inspection of the USDA. Seafood selections shall be in keeping with the Monterrey Bay Aquarium’s Seafood Watch List Best Practices. To the extent financially feasible, preference will be given to Alaska seafood.
Seafood. Xx. Xxxxx’x visual inspection of the facility at the Port of Odessa indicated to him a need for sanitation and good manufacturing training. Since most facilities in Ukraine were not operating, it was difficult to get a clear picture of food safety and sanitation knowledge. However, most of the processors met by Xx. Xxxxx seem to at least have a basic understanding of good manufacturing practices. There appears to be a great need to provide Hazard Analysis Critical Control Point (HACCP) and sanitation training to bring facilities personnel up to international standard. Examination of the quality control facilities in Odessa revealed a well-equipped laboratory and seemingly knowledgeable personnel. Because the fish processing facilities in Moldova were not operating at the time of this assessment trip, it is difficult to determine manufacturing and sanitation practices. However, discussion revealed at least a basis for understanding.
