Quality Control
We ensure you get the best
At Igloo, quality control programs include good manufacturing procedures, sanitation programs, microbiological testing, and a recall preparedness program. Together, they address all aspects of our products' life cycles, from seed selection through harvesting, freezing, and distribution. As evidence of their effectiveness, we consistently score at the highest levels of third-party and customer ratings for food safety.
At the center of our quality assurance efforts is our Hazard Analysis & Critical Control Points (HACCP) program. This rigorous program identifies food safety risks, establishes controls, and outlines monitoring procedures to prevent food safety problems. While it is not currently mandated by our regulatory agencies, we helped develop this highly regarded program as part of our dedication to exceptional food safety for our customers and their customers as well.
Temperature Requirements
To maintain quality, frozen foods must be held at temperatures less than 0° Fahrenheit at all times. We guarantee that foods are held at appropriate temperatures while under our control even during transportation. Customers should follow these temperature requirements
Certifications
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Certificate for manufacture and packing of frozen foods products.
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EIA & MPEDA approvals for starting seafood exports to non-EU countries
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ISO 22000/ BRC – under process.
