Ensuring Wholesome Seafood
To guarantee the wholesomeness of the products they sell, seafood processors, retailers and restaurants follow rigorous sanitation and safety rules, which are administered by the U.S. Food & Drug Administration, the North Carolina Department of Agriculture, and the county health department.
Federal and state health inspectors require seafood processors and packers to routinely monitor eight key sanitation conditions, from the cleanliness of equipment to employee health.
The seafood industry must also comply with a federally-mandated seafood
safety program that requires processors to employ specific control
strategies that lessen, prevent or eliminate hazards that could injure
consumers or make them ill. The National Restaurant Association and
the Carteret County Health Department provide training to food service
personnel so they can become certified in managing food safety programs
for their businesses.
Please visit the following Seafood Safety links for more information:
Association of Food and Drug Officials
North Carolina Department of Agriculture
The Food and Drug Administration's Seafood Regulatory Program
ServSafe Program
