Legal Sea Foods Case

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  • Topic: Hazard Analysis and Critical Control Points, Seafood, Food
  • Pages : 3 (845 words )
  • Download(s) : 336
  • Published : July 23, 2012
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Good Cold Chain Management is a Secret Ingredient for Freshness and Quality at Legal Sea Foods

Legal Sea Foods Inc. has set the standard for quality and freshness in the seafood and restaurant business. With more than 30 restaurants up and down the East Coast, Legal Sea Foods has earned scores of honors and awards and proudly carries its well-earned reputation as the nation’s finest seafood restaurant. For more information about Legal Sea Foods and its locations, please visit www.legalseafoods.com.

In 1968, the Berkowitz family opened its first seafood restaurant, right next to the family’s fish market in Cambridge, MA. The fish was simply prepared - either broiled or fried - and served on paper plates at communal picnic tables. Despite the low-key trappings, the food was second to none and word spread quickly. Today, Legal Sea Foods remains a family-owned business and enjoys an international reputation for serving only the freshest, best-quality fish and shellfish, which it processes at its own state-of-the-art plant. Thus, the company’s credo remains “If it isn’t Fresh, it isn’t Legal!”

From the plain grilled finfish, fresh daily seasonal oysters, mammoth steamed lobsters, and award-winning chowders to the decadent desserts and exceptional wine list, Legal Sea Foods sets the standard for quality and freshness--and the process begins long before anything lands on a plate. Subsequent to the FDA’s Seafood Hazard Analysis and Critical Control Point (HACCP) Regulations (21 CFR part 123) taking effect in 1997, Legal Sea Foods began working with to develop a store-level quality program focused on identifying temperature-related food safety hazards. Using a hand-held unit used for documenting critical control points (CCPs) during processing, cooling, storage and receiving – as part of their internal inspection program, all 30+ retail locations are required to monitor temperatures in several locations throughout the store: receiving, prep, cold storage, hot...
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