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The Bristol Quality Control Program is an internal set of controls designed to ensure that customers are provided with consistent, quality product. This program has been designed using the HACCP model and all appropriate federal standards and regulations have been incorporated. The key factors in this plan are:

1. Initial inspection and grading of the product.
We accept fish from known suppliers, inspect and grade all product as they enter the plant. We work with suppliers to ensure that they provide only the highest quality raw materials.

2. Temperature and cleanliness controls for storage and handling.
Our processing areas are kept cool year round, and product is kept in cold storage when not being processed. Employee and work area cleanliness is stressed and built into all work routines.

3. Trained and concerned line management.
The line managers for the warehouse and processing areas have all received training in HACCP and quality control programs.

4. Timely sales and informed sales staff.
The sales personnel are kept informed of the amounts and quality of all products. All products are sold as quickly as possible so that they arrive at their destination in the freshest condition and at the best possible price.

5. Multiple shipping methods.
We use the shipping method that best suits each customer, insuring that the product arrives in the same condition that it left our plant.

6. Applied ozone generation machine
By treating the air and water used in our processing plant, bacterial cross contamination in the work place environment is reduced. Treating raw fish as well as processing equipment with ozone greatly reduces bacteria that can spoil seafood. Also ozone improves the shelf life of uncooked fish while not impacting the appearance, color, or aroma of the treated fish.

From our corporate motto (Shipshape and Bristol Fashion) through every part of our operation, Quality Control is our foremost concern.

Find out more about delivery of quality fish and seafood to your retail or wholesale business.