Fortune Fish & Gourmet's Bensenville headquarters operates in a state of the art, 110,000 square foot facility that includes six separate temperature controlled areas including a finfish storage cooler, shellfish cooler, meat cooler, poultry cooler, dairy room, chocolate room, refrigerated fillet room, freezer, dry storage and loading area. We house a 3,000 gallon live lobster tank and a band saw for custom frozen product processing. Our Minneapolis location is 8,000 square feet. Fortune Fish & Gourmet operates under the FDA and State Hazardous Analysis and Critical Control Point guidelines.
HAZARD ANALYSIS CRITICAL CONTROL POINTS
All the food products distributed by Fortune Fish & Gourmet are produced in adherence to the Code of Federal Regulations referred to as the Hazard Analysis and Critical Control Point (HACCP) regulations established by the Food and Drug Administration. Fortune Fish & Gourmet has developed and adheres to several rigorous HACCP plans to assure customer safety and to exceed U.S. Food and Drug Administration regulations. In addition to our HAACP Plan, Fortune follows Good Manufacturing Practices and has written and executes Standard Sanitation Operating Procedures. Although not required, we believe these procedures are crucial to employ an effective HACCP plan.
THIRD PARTY INSPECTIONS
Fortune Fish & Gourmet is audited annually by multiple independent agencies to assess our compliance with local, state and federal safety and sanitation requirements. These independent organizations often audit on behalf of our customers to make sure that their requirements, which often go beyond government standards, are satisfied.