Quality is a mark of distinction for Val's. "Fresh" is our number one concern. All our products are personally inspected and comply with our HACCP protocols and quality control standards.
We strive to preserve the original quality of our products without altering the appearance, so we do not trade in cold smoked or carbon monoxide processed product. Our frozen products are frozen at sea only. We do not sell any product that is brought to a processing plant, unfrozen, days after the catch.
Our competition will buy through three or four different vendors. We buy direct from importers and fishermen insuring the highest quality.
Fresh products at Val's are a must to buy. Feel confident that if it's from Val's, it's the best there is in the market.
Hazard Analysis & Critical Control Points (HACCP)
The U.S. Food and Drug Administration defines HACCP as "...a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product."
We take our obligation to protect the health and well-being of you, your customers, and your community seriously. In accordance with regulations and recommendations of the FDA, our HACCP certified staff members have developed and implemented a HACCP plan that ensures consumer safety.
Our plan lays out in–depth policies and procedures to prevent hazards of any kind. From how we handle the food to how we clean the floors, everything at Val's is conducted with the utmost care and rigorous adherence to our HACCP standards.
All fresh fish is iced. All shellfish is locally sourced, tagged and traceable. All vehicles are refrigerated.
We're here to make sure your restaurant looks great. And each member of our staff is proud to uphold our HACCP standards in order to offer you that assurance. You will not find a more dedicated team of employees whose genuine concern effects you and your clientele on a daily basis.