Boston Sword & Tuna (BST) announced April 6th the opening of its 50,000 square foot state-of-the-art processing facility located at 10 Codfish Way in Boston, MA 02210. BST announced in January 2018 its plans to leave its former 33,000 square foot facility on Seafood Way, where it had been since 2001, for the larger facility a half-mile away in Raymond L. Flynn Marine Park, part of a 6.5 acre waterfront property. The company remains less than three miles from Logan International Airport, which conveniently suits its 24-to-48 hour online order and delivery effort. The facility boasts a continuously controlled temperature monitoring system which is managed through energy consumption for maximum efficiency. The company said it has worked in conjunction with a business partner to allow instant access to temperature readings while on and off site at this facility.
BST has also installed a completely automated ozonated water system with both on and offsite monitoring. BST said, “We are excited to introduce our new completely automated sanitation system which includes door foamers for the proper sanitation of all rolling equipment as they travel throughout our facility. The door foamers are also in place for the BST team members to ensure clean and sanitary working conditions throughout our facility. Each one of our pro- cessing divisions are equipped with a wall mounted sanitation system to ensure the most advanced procedures are carried out by our committed staff. Each morning before production begins microbiological swabs are taken to ensure the highest possible standards of cleanliness for our facility and production areas.”
The company noted that Its staff, including sales, office and production staff, have all been trained in all required areas as per FDA Sea- food HACCP and the Food Safety Moderniza- tion Act as well as in process of earning a Global Food Safety Initiative (GFSI) certifica- tion in this calendar year. The company stated, “We pride ourselves on providing the freshest seafood available to our customers, our seafood is caught delivered to our facility, processed and is presented to our customers for immediate access. We have one of the most dedicated staffs in the industry where no detail is to small and no customer request will not be thoroughly vetted to ensure complete customer satisfaction.”
Meanwhile, the new facility, located on Cod- fish Way, in Boston, boasts several new safety features that better position the company to battle with any concerns related to the coronavirus as well as more traditional food safety worries. It boasts a continuously controlled temperature monitoring system which is managed through energy consumption for maxi- mum efficiency. It allows instant access to temperature readings while on and off-site. Each one of BST’s processing divisions are equipped with wall-mounted sanitation systems. Each morning, before production begins, microbiological swabs are taken to ensure the highest possible standards of cleanliness for our facility and production areas, the company said.
Boston Sword & Tuna has been growing 10% to 22% every year for past seven years and now has over 150 employees. The 48-year-old company remains thankful to still have all 152 of its workers healthy and employed despite the worldwide pandemic. Michael Scola, the CEO and controller of Boston Sword & Tuna (BST), had planned to host a big reception with lots of fan fair at its brand new 50,000 square-foot facilities in conjunction with Seafood Expo North America both the opening along with the conference have both been postponed. “It was supposed to be a happy time,” Scola said. “We had the party all organized. We were going to have an open house at the new building …and you know what, some things are just out of your control. But the most important thing is the health of our employees and our customers and our family. We’ll get through this, believe me.” Like everyone else in seafood, the coronavirus has defi- nitely slowed the company’s roll. Retail sales are way up and the CEO remains confident it will bounce back to normal as soon as the country gets back to normal.