Food safety is Lusamerica’s utmost concern, and all processing storage and distribution decisions are made in order to uphold and maintain this principle. Lusamerica's objective is not only to procure and accept seafood produced under the most stringent food safety guidelines but also to maintain its wholesomeness during the storage, processing and distribution operations.

Lusamerica maintains a Hazard Analysis Critical Control Point (HACCP) based food safety program through out the entire plant and in every process. HACCP is a science based, state-of-the-art process for building safety into the production, handling and storage of food. This approach allows for a system where incoming shipments are randomly tested, tracked from the time they reach the warehouse, through the process and storage stages, and until it is shipped to the customer.

Lusamerica’s goal is to control the risk of foodborne illness by using a HACCP based sanitation operation and employing state of the art scientific procedures to protect the food throughout the process. Having an independent third party organization, such as SCS, ensures that the processes are monitored and updated to ensure they meet or exceed food safety guidelines.