Food Safety Specialists

At Dock to Dish®, the safety of our members has always been—and will always be—our number one priority.

The only seafood supplier in the United States with full-time, licensed medical personnel on staff

Dock to Dish® has long been the most advanced safety specialist in the seafood sector, and is the only supplier in the United States that has a full-time registered nurse (RN) on our staff to monitor the health and safety of our dock team and participating fishermen. Our RN also oversees the clinical-grade food safety precautions that are maintained in our operation at all times, to protect our members and staff. We also have a New York State-certified Nutrition Specialist (CNS) and Certified Dietitian/Nutritionist (CDN) on our advisory board to oversee all nutritional and wellness aspects of the Dock to Dish® program. Members who have specific questions about our medical policies and food safety precautions, or who have inquiries about seafood-based diets and healthy nutrition, are invited to contact the licensed professionals on our wellness team.


Dock to Dish® has been appointed by the Governor’s office to serve on the New York State Marine Resources Advisory Council (MRAC) at the Department of Environmental Conservation (DEC), representing Long Island’s community-based fisheries and fishing families in all matters pertaining to seafood laws and safety, both on the water and in the marketplace. MRAC members work alongside law enforcement and the director of the marine sciences research center at the Stony Brook University School of Marine and Atmospheric Sciences (SoMAS) to advise the DEC on fishing and seafood regulations, conservation and preservation measures, and the general protection and utilization of New York’s marine resources. Dock to Dish® has also been federally licensed by the National Oceanic and Atmospheric Association’s (NOAA) National Marine Fisheries Service as Greater Atlantic Federal Seafood Dealers in good standing for nearly a decade, and we hold various marine permit certifications, including Food Fish and Crustacean Shipper-Dealers from the New York State DEC.

FDA authorized landing, packing, and shipping facility

The Dock to Dish® harborside landing facility at the Montauk Fish Dock was recently rebuilt from the ground up, after a devastating fire leveled the building. The new facility was engineered, designed, and built to surpass the most advanced food safety compliance codes, and is fully Hazard Analysis Critical Control Point (HACCP)-certified and FDA-authorized. Most recently, the facility was rated “Superior” (the rating level above “Excellent”) in cleanliness and advanced food safety protocols by SAI Global Good Manufacturing Practices auditors, after being certified in all industry-specific prerequisite safety programs.

On a daily basis, we update our operating procedures and policies to maintain continual compliance with CDC Guidelines for COVID-19 and food facilities. We also receive COVID-19 safety guidance from the New York State Department of Health, the U.S. Food and Drug Administration (FDA), and the U.S. Department of Agriculture. In response to the new guidelines, we have also now split our staff into two shifts of workers that never come into contact with each other.  In our new staffing structure a two person landing crew works during daytime hours unloading boats — and a two person fillet team works in the nighttime hours preparing fresh fish shipments to our members. This creates a 24-hour operation with maximum safety, capacity and output but minimal employee contact or interaction as these two small teams have over 2,400 square feet of well-ventilated or refrigerated space to work in. At Dock to Dish® our fish never comes into physical contact with a person, as both our fishermen and our facility staff wear HG-66 waterproof vinyl work gloves with PVC non-slip surfaces at all times.


Our team also holds a broad spectrum of licenses, accreditations, and qualifications that go above and beyond industry standards to ensure that safety measures are maintained. These qualifications include: 

  • ServSafe Food Protection Manager Certification from the American National Standards Institute.
  • New York City Qualifying Certificates in Food Protection.
  • New York State Infection Control Certification for Professional Licensure.
  • Hazard Analysis Critical Control Point (HACCP) Certification through the National Seafood HACCP Alliance.
  • Suffolk County Bureau of Public Health Protection Food Manager’s Certification.
  • 2020 Listeria Controls Training (RTE) Seafood.
  • CPR, BLS.


Dock to Dish® is the first wild fishery operation in history to qualify and participate in the New York State Department of Agriculture and Market’s Grown and Certified Program, which recognizes authentic operations that have the highest commitment to food safety and environmental stewardship.

“This important certification for wild seafood is a major step forward for New York State’s fishing communities, and enables consumers to identify truly safe, local, traceable, and sustainable products that are caught responsibly, and [are] in full compliance with the law. We have worked for many years with the Department of Agriculture to highlight the high quality and low carbon footprint of New York’s well-regulated and abundant wild seafood resources, to identify and prevent seafood fraud and mislabeling, and to strengthen the marketplace for New York’s commercial fishers and their families,” said Dock to Dish® Director of Communications Elise Gilchrist.

Dock to Dish® is honored to be the first wild seafood operation in New York to participate in the New York State Grown and Certified Program. Dock to Dish® is working toward a marketplace for the future, where a reinvented supply chain favors food safety, transparency, and authenticity. Like never before, food safety remains our number one priority as we strive to connect fishermen with consumers. Dock to Dish® is proud to lead the way, setting an example for the rest of the country, and the world.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.