The Global Food Safety Initiative (GFSI) is a standard setting organization that continues to bring together stakeholders in the global food industry to work together on advancing of food safety issues. Beaver Street Fisheries uses a multitude of food safety and quality programs that align with the Global Food Safety Initiative seafood processing standards.
Best Aquaculture Practices (BAP) is a third party certification program encompassing all aspects of the aquaculture process; from the hatchery and feed mill to the farm and processing plant. Beaver Street Fisheries is committed to sustainability and responsible sourcing. We work closely with our supply chain partners to embrace strategies to support the ever-growing need for responsible seafood from around the world. We do this by working with standard-setting organizations like the Global Aquaculture Alliance (GAA), whose practices are internationally recognized as a means for ensuring that the Best Aquaculture Practices (BAP) are used to meet the growing demand for aquaculture seafood.
Marine Stewardship Council (MSC) is an organization that promotes sustainable fishing practices through their fishery certification program worldwide. MSC certification relies on three main principles; the sustainability of wild fish stocks, the environmental impact and how effectively the fishery is managed. Seafood sold with the MSC logo can be traced from the store that sold it to a certified sustainable fishery. Beaver Street Fisheries continues to support MSC certified fisheries in order to provide our customers with the best quality sustainable seafood.
Our Tropic Seafood operation located in Nassau currently participates in the Global Food Safety Initiative (GFSI) and has elected to comply with one of the most stringent food safety & quality programs in the world. The British Retail Consortium provides a framework to manage product safety, integrity, legality and quality, and the operational controls for our lobster processing operation to be recognized as industry leading.