Safety of Our Seafood
In order to provide the safest seafood attainable Royal Hawaiian goes beyond safe seafood handling and proactively tests its seafood for the highest risk factors in seafood safety. We utilize the HACCP process (Hazard Analysis and Critical Control Points) to ensure the seafood being processed and distributed is unequivocally safe to consume. HACCP protocols are designed to identify, establish and monitor critical control points in the handling, processing and distribution process. In addition to FDA chemical safety check for mercury, pathogens or histamine levels, we conduct physical analysis of the seafood product. Feel assured that the seafood is tested and certified to the strictist safety standards.
For example, ALL fish originating from Japan and the surrounding waters, in addition to all HMS species (highly-migratory species) were screened for gamma-ray emitting radionuclides using a sodium iodide scintillation probe using an outside certification program called Safe Harbor® up until October 2013.
The requisite tests were transferred and coded onto a 10-digit hexadecimal traceability tag that contained relevant information for the respective product, including species, catch origin, Julian date and the test data accumulated.
Royal Hawaiian stives to ensure that no compromise needs to be made to quality or spec. Enjoying seafood the way it was meant to be, sustainable, delicious and healthy!