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Pacific Shrimp Earns Coveted BRC Certification

Aug 22, 2011

Pacific Shrimp in Newport, Oregon receives only British Retail Consortium (BRC) certification in US for West Coast Coldwater Shrimpmeat.

PORTLAND, Ore. – August 22, 2011

Pacific Shrimp, a Pacific Seafood Group company, located in Newport, Oregon USA has completed a substantial remodel to meet standards for the coveted British Retail Consortium (BRC) for the process of West Coast Coldwater Shrimpmeat (Pandulus Jordani). BRC has inspected and awarded Pacific Shrimp an “A Grade,” the highest inspection level, certification. BRC officially announced the certification and inspection results August 18, 2011. Pacific Shrimp will be the only Coldwater Shrimp processing facility in the USA to be certified by BRC. This certification will open new markets for Pacific Seafood, especially the European Markets. The significant remodel began December 2009 and was completed April 2011 but awaited inspection in July to be awarded certification.

“This certification will provide greater opportunities for our fishermen, team members and local communities by attracting new national and international markets thereby fulfilling our commitment to find greater opportunities for Oregon based sustainable species,” says Pacific Seafood Group Owner/CEO Frank Dulcich.

The certification by BRC assures customers that cooked and peeled shrimp processed at Pacific Shrimp is of the highest standards of food safety and hygiene, including separation of raw and cooked products and positive airflow to prevent airborne pathogens.

In addition to the BRC certification, Pacific Shrimp is also a certified Marine Steward Council (MSC) processing facility for West Coast Shrimp and other species.

Oregon cooked and peeled coldwater shrimp was awarded the world’s first sustainable shrimp certification by the Marine Stewardship Council (MSC) in 2007. A total of thirteen (13) of Pacific Seafood’s processing facilities are MSC certified, furthering the goals of the company’s long-term sustainability initiative, “The Pacific Advantage™.”

Oregon pink shrimp is harvested from April 1 – October 31, off the Pacific Coast by trawl boats and is available year round either fresh or frozen. Pacific Seafood purchases fresh shrimp directly from the boats and implements exceptionally tight standards to process high-quality fresh and frozen product for its customers, both nationally and internationally.

Pacific Seafood, a family-owned seafood company aunched in 1941 in Portland, Ore., as a small, fresh seafood retail counter operation, is committed to stewardship, sustainability, quality assurance and traceability of the resources dubbing the overarching initiative, “The Pacific Advantage™”.