HACCP Seafood Safety

All commercial fish processors are required to operate in accordance with Seafood HACCP (Hazard Analysis and Control Point) guidelines that help ensure the safety of the products they produce. This in turn provides customers with a sense of confidence that they are consuming a product that meets food safety regulations.

Michigan Sea Grant conducted two Seafood HACCP workshops in 2005 at Bay Mills and Red Cliff Indian Reservations. Several Michigan tribes require their fishermen and processors to attend the Seafood HACCP courses before they can be licensed to fish commercially or participate in fish processing projects associated with the tribes.