MARCO'S BLOG

Ensuring seafood product safety while increasing plant productivity isn’t a zero-sum situation. There are methods you can use to remain compliant with the requirements of the FDA’s Seafood HACCP guidelines while improving product changeovers and performing the necessary sanitation protocols with less downtime.

Frozen ready-to-eat meals have become a staple in any well-stocked kitchen. The convenience it offers modern consumers cannot be overemphasized. Consistently rising demand means that some of today’s most recognizable chefs and brands like Marie Callender’s, Stouffer’s, Chef Boyardee and Lean Cuisine offer a variety of frozen ready-to-eat meals.

Ready-To-Eat (RTE) meals aren’t new, but the variety of products available is growing rapidly. Consumers are placing greater emphasis on convenience as they grapple with busier lifestyles, but still want to maintain healthy and nutritional diets. Almost every aisle in our supermarkets now stock some form of RTE product, from the deli counters through to the fruit stands and meat sections.