US smoked salmon supplier Santa Barbara Smokehouse reopened its doors last week, two months after a closure to renovate its 15,000-square-foot facility.
In December the company closed down its facility for six weeks to "completely overhaul" the operation after positive traces of listeria were found on food contact areas within the plant.
"This was a wake up call for us," CEO Tim Brown wrote in a letter to customers dated Jan. 1 obtained by IntraFish. "Our factory is 10 years old, and we feel it is time for a complete overhaul and modernization."
The
