HACCP Training

UGA Marine Extension and Georgia Sea Grant provide training to help seafood dealers control food safety hazards and comply with FDA requirements.

Training in Hazard Analysis Critical Control Point (HACCP) is mandated for seafood processors by the U.S. Food and Drug Administration (FDA) and is required by the Georgia Department of Agriculture to obtain and maintain a seafood wholesale license in Georgia.

HACCP is a systematic preventative approach to food safety that requires a business to analyze its products, processes, facilities, ingredients and practices to determine where hazards are reasonably likely to occur and if left uncontrolled, could make consumers sick.

HACCP training courses are designed to educate seafood processors, packers, wholesalers, importers, harvesters and warehouses on seafood safety. Participants who complete the course receive a certificate that fulfills the FDA requirements for seafood HACCP training.

HACCP training is usually held in Brunswick, Georgia or metro-Atlanta. These courses are offered in two formats.  However, during the pandemic, only a virtual Segment 2 course option is available:

• Live, in-person 3-day basic course
• Segment 1 (self-guided Internet course) followed by Segment 2 (live or in-person one-day course).

Please note – You must complete the online Segment 1 course before you can attend a Segment 2 course. If more than six months have elapsed since completing the Segment 1 course, you cannot attend a UGA Marine Extension and Georgia Sea Grant Segment 2 course.

What are Critical Control Points?

Additional HACCP Resources