Kosher and Other Certifications
All smoked fish products, with the exception of Smoked Sturgeon and Smoked Tuna Salad, are certified kosher by KOF-K. All herring products are certified Kosher by the Orthodox Union (OU).
KOF-K is an international organization that requires its certified producers to meet the highest standards of kosher food preparation. Only products and services meeting these stringent standards are permitted to display the KOF-K symbol.
Acme’s Quality Assurance Program and department maintains our Quality Standards and Certifications that are essential to provide our consumers with products of the highest standards. Acme is committed to quality and safety at every step of the production process. We focus on three pillars to ensure that food safety protocols are in place at all times. The pillars are as follows:
1. Leadership: We have staff members with scientific knowledge who address food safety issues and understand the challenges, from regulatory issues to raw material supply. Our team of scientists both in the US and Chile are dedicated to ensuring all of our products are safe and wholesome. In addition, many members of our team have been certified by the Cornell University / NY Sea Grand Seafood HAACP Alliance Program. HAACP (Hazard Analysis Critical Control Points) is a systematic approach that identifies and prevents food safety hazards. Acme’s staff also spearheaded an industry guide for the National Fisheries Institute (NFI) that is a food safety manual on Listeria control.
2. Facility: Acme has built and maintained modern facilities that ensure safe production at every step. Food safety is a part of our daily operations and company culture, and our facilities in New York, North Carolina, Massachusetts, Florida, Denmark and Chile were designed to ensure safe production. We source and design our state-of-the-art manufacturing equipment with critical reviews for hygienic design. Our on-site laboratory supports rapid investigations and ongoing monitoring to ensure safe manufacturing equipment. And our teams excel in Global Food Safety Initiative audits, maintaining ‘AA’ ratings.
3. Raw material: By making a ready-to-eat smoked product, we rely upon sourcing high quality raw material and the best practices of our food safety program. By operating our own facility in Chile, we are able to manage quality during raw material processing, while ensuring the highest standards of food safety.
Global Food Safety Initiative Standards
The Global Food Safety Initiative (GFSI) Standards are a leading global safety and quality certification program used by suppliers and global retailers. The BRC Global Standard for food safety was the first in the world to be approved by the GFSI, encompassing all aspects of quality and safety as they pertain to food processing. Widely regarded as the benchmark for best practice in the food industry, BRC Certification is the latest example of Acme's elevated level of competence in HACCP, hygiene, food safety, and quality.
Hazard Analysis Critical Control Points (HACCP) is a systematic approach designed to identify and prevent food safety hazards. Since 1997, HACCP has been a requirement for the seafood industry. The FDA and the New York State conduct regular comprehensive audits to ensure that seafood companies are in compliance with HACCP regulations. Several Acme members of the Quality Assurance and Production Teams have been certified by the Cornell University/NY Sea Grant Seafood HACCP Alliance Program. Although not every employee is officially certified, almost every employee is internally trained on the critical elements of HACCP.
Occupational Health and Safety
The Carolina Star Program recognizes leaders in occupational safety and health that are successfully protecting employees from death, injury, and illness by implementing comprehensive and effective safety and health programs and management systems. Carolina Star participants are proactive and willingly share their experience and expertise, and they encourage others to work toward comparable success. These worksites are self-sufficient in their ability to control hazards at their worksites.
• Management commitment and leadership
• Employee involvement and participation
• Hazard identification and evaluation
• Hazard prevention and control
• Safety and health training
Program description quoted from Carolina Star website N.C. Department of Labor