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Issue link: https://seafoodbusiness.epubxp.com/i/94720
People in the News Chicken of the Sea Frozen Foods James Randazzo is the new director of business develop- ment for Chicken of the Sea Frozen Foods in El Segundo, Calif. Previously, Randazzo served as VP-retail sales for a national seafood supplier. He has more than 30 years of sea- food industry experience with a focus in the retail channel, and is working out of the company's office in Lake Suc- cess, N.Y. Cox's Wholesale Seafood Cox's Wholesale Seafood in Tampa, Fla., a supplier of wild domestic shrimp to re- tail markets, has hired David Cordy to be its new presi- dent. Previously Cordy was VP-procurement for Tampa Maid Foods. Cox's also an- nounced the following pro- motions: Long-time employee Nancy Mathews, formerly the company's national sales manager, is now VP-sales and marketing. Larry Harkavy, who previously held the posi- tion of plant controller, is VP- finance and administration. Product Update EQUIPMENT You're it Te one-touch temperature tag from TempTRIP is an ultra high frequency (UHF) radio identification tag for management of cold chain distribution. Te new credit- card sized tag features a tactile but- ton, which is pressed to start or mark tempera- ture data at multiple points throughout the product's cold chain journey. When the but- ton is pressed, an LED light 44 Additionally, Dana Varnado was promoted from director of quality assurance to VP- quality assurance and food safety. Cox's Wholesale Sea- food is a wholly owned sub- sidiary of Tampa Maid Foods. Monterey Bay Aquarium Cooking Light named Julie Packard, executive director of Monterey Bay Aquarium in Monterey, Calif., one of its 25th anniversary "Food Heroes" for her leadership in the sustainable seafood move- ment through the aquarium's Seafood Watch program. Packard was one of 20 in- dividuals recognized by the magazine for their roles in improving the food scene in the United States. Sea Delight Sea Delight, a provider of tasteless-smoke seafood prod- ucts in Miami, has named Michael DeCaro as national sales representative. DeCaro has 18-plus years of experience in the seafood industry, in- cluding serving as VP at Can- non Fish Co. in Seattle and on the tag blinks red if the temperature is out of range or displays a solid green if pro- grammed parameters have been met. TempTrip's UHF tag can be placed on packages, cases or pallets and is capable of logging thousands of time and temperature points. Its temperature range is minus 30 to 55 degrees Celsius with accuracy range of 0.2 degrees. In addition, TempTRIP's Web-based data system al- lows customers to check on the condition of their entire cold chain. Customers can save reports allowing them to review exceptions that may need attention with one click. All data is archived and can be reviewed, compared and SeaFood Business December 2012 seafood manager at Quality Food Centers. Te company also announced that Tommy Henry is a new sales repre- sentative. Henry's extensive experience in foodservice and product marketing includes previous positions at Newport International, St. Peter Proj- ects and Mainely Lobster. Spinney Creek Shellfish Te Supreme Judicial Court of Maine awarded Lori Arm- brust Howell, VP at Spin- ney Creek Shellfish in Eliot, Maine, the distinction of Katahdin Counsel. Howell is co-owner of the company along with her husband Tom. Tey are in their 30th year specializing in oysters and softshell and littleneck clams. Te commendation recognizes attorneys who have provided substantial pro bono legal services. analyzed at any time. Contact TempTRIP at (303) 895-3455 or visit www.temptrip.com. Seeing blue DeltaTRAK, which special- izes in cold chain, environ- mental monitoring and food- safety management solutions, its TempDot introduces Plus time-temperature indicator labels. Te low-cost, irreversible la- bels provide the user with a green "ON" button as well as individual label serial num- bers for traceability. If a tem- perature breach occurs, the product provides detailed vi- sual information monitoring the amount of time the label Stavis Seafoods Sean McGarvey is now the national accounts manager for Stavis Seafoods in Bos- ton. McGarvey's position is a new one at Stavis that will focus on supplying a diverse range of seafood offerings to national accounts. He will collaborate closely with Ruth Levy, Stavis' chief business officer, to grow the com- pany's customer base and expand Stavis' seafood exper- tise into new markets. Mc- Garvey is a 30-year veteran of the seafood and foodservice industries. Previously he was regional manager and then VP at Handy International. Before joining Handy, Mc- Garvey was a territory man- ager at Phillips Foods. He also held management posi- tions at Gibbs Management, Sage Dining and Phillips Seafood Restaurants. is exposed to a temperature above its threshold. When the temperature is above the threshold, a blue dye, which is generally recognized as safe, melts and progresses through a window with clearly indi- cated time markers. When the returns below the label's temperature threshold the dye solidifies and stops moving. Tis irreversible process al- lows the label to measure cu- mulative temperature abuse time above the desired tem- perature. Te labels are avail- able in multiple temperature ranges. Contact DeltaTRAK at (800) 962-6776 or visit www.deltatrak.com. Visit us online at www.seafoodbusiness.com