Hazard Analysis and Critical Control Point (HACCP) Training

Safe, sustainable seafood 

Commercial fishing operators and fish processors must follow strict guidelines to meet tribal, state, and federal requirements for health and food safety. The Seafood Hazard Analysis and Critical Control Point (HACCP) certification course is a federal regulation for ensuring that businesses handling seafood products stay up-to-date on requirements and best practices. This allows commercial fishers and processors to meet licensing requirements and provide a safe and healthy product for consumers.

Similarly, AIS-HACCP plans help the aquaculture and bait producing industries reduce the risk of spreading aquatic invasive species (AIS) through their activities.

Michigan Sea Grant (MISG) regularly offers Seafood HACCP courses to train and certify employees at commercial fishing and fish processing businesses and related regulatory agencies. 

In 2022, MISG and the Great Lakes Indian Fish and Wildlife Commission (GLIFWC) provided two Seafood HACCP trainings in Michigan and Wisconsin. Holding these courses in Michigan and ceded territories boosts local seafood businesses and traditional fishermen, while the unique partnership with GLIFWC draws participants from other states and countries.

For questions about HACCP certification or upcoming courses, contact MISG Extension Educator Lauren Jescovitch (Western Upper Peninsula) at (906) 487-2974 or jescovit@msu.edu.