Congressional Seafood Company, based in Alexandria, Virginia, U.S.A., has hired Matt Berrie as director of food safety at the company’s new plant in Jessup, Maryland.
Previously, Berrie was HACCP and quality control manager for ProFish, Ltd., of Washington D.C., and quality control manager for Seattle Fish Co. of Denver, Colorado.
In his new role, Berrie will oversee all of the company’s safety and quality control efforts, which include monthly audits of its warehouse and processing facility, including sanitation procedures. He will be responsible for ensuring strict compliance with Hazard Analysis & Critical Control Points (HACCP), Safe Quality Food (SQF) guidelines, and other safety and quality standards.
According to Congressional, it is the only Maryland-based seafood company to require that ready-to-eat products be shipped with a continuous Time Temperature Recorder (TTR), “to ensure the product remains safe from the moment of production until it reaches the warehouse.”
