HACCP is the acronym for Hazard Analysis Critical Control Point. HACCP inspection procedures are gaining acceptance as the "state-of-the-art" in food safety methodology. The Food and Drug Administration (FDA) has enacted regulations that require each seafood processor to identify anticipated safety hazards with each of their products and develop specific quality, safety and inspection plans for those products. FDA HACCP took effect on December 18, 1997 for all seafood processors, packers, and importers.
450 regulators at state, regional, and federal levels have received
seafood quality, safety, good manufacturing practices, and HACCP training
through the Marine Extension Service. The Association of Food and
Drug Officials (AFDO) recognizes our Atlanta seafood specialist Tori Stivers as a certified HACCP trainer for the state of Georgia.
MAREX will offer HACCP and standard sanitation operation
procedure courses as needed throughout the year. See seafood HACCP
training schedule at: