Hazard Analysis and Critical Control Point (HACCP)

Michigan Sea Grant helps Great Lakes fish processors comply with federal regulations regarding seafood safety. In 1997, the U.S. Food and Drug Administration mandated that all fish processors develop and implement Hazard Analysis and Critical Control Point (HACCP) plans. HACCP plans identify and control potential hazards throughout food processing, from receiving ingredients to distribution and use.

The National Seafood HACCP Alliance was formed to help seafood processors implement the federally mandated HACCP plans. With support from the National Sea Grant College Program, the alliance has developed a uniform, national HACCP education, training and technical assistance program for the seafood industry and for federal, state and local food inspectors.

Michigan Sea Grant’s certified HACCP trainer, Ron Kinnunen, conducts regular training workshops to explain HACCP principles and provide model HACCP plans for fish processors. He also conducts site visits throughout the state to evaluate the plans and provide technical assistance.

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