HACCP Training
UGA Marine Extension and Georgia Sea Grant provides 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.
Upcoming Courses
Sanitation Control Procedures
Feb. 25, 2026
Metter, GA (Following Georgia Seafood Summit)
REGISTER HERE
Contact:
Erin Arneson, Seafood Specialist
Phone: 912-400-6900
Email: ema04430@uga.edu
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.
We currently offer an in-person 3-day Basic Seafood HACCP training. It is held annually on the Georgia coast. Additional course offerings may be available near the metro-Atlanta area in the future.
What are Critical Control Points?
When significant hazards are identified, processing steps are clarified where each hazard can best be controlled – critical control points (CCPs). Critical limits are set for each CCP and are regularly monitored to ensure significant hazards are controlled.
Records are maintained to document that critical limits are met and verification procedures are established to ensure that the HACCP “plan” is working correctly. If a critical limit is exceeded, corrective actions are taken – the food product is segregated until it can be evaluated for safety and control of the process is restored.
Additional HACCP Resources