UGA Marine Extension and Georgia Sea Grant provides training to help seafood wholesalers 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 result in foodborne illness.
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 held in coastal Georgia once a year. This is an in-person, 3-day basic course.
Sanitation Control Procedure Training
Proper sanitation is a pre-requisite for a successful seafood HACCP plan. Therefore, FDA and Georgia state regulations require Sanitation Standard Operating Procedures and effective employee training. This is true for seafood processors and for all food manufacturing plants as a part of current Good Manufacturing Procedures. We offer this course annually.