Safe seafood handling isn’t just good practice — it’s essential. Hazard Analysis Critical Control Point (HACCP) training programs give processors, distributors, and food‑service professionals the knowledge to meet federal safety standards and protect consumers.
Washington Sea Grant sponsors Basic Seafood HACCP trainings held in association with the Association of Food and Drug Officials (AFDO). This training is for anyone who develops, modifies or reviews HACCP plans.
Federal law requires establishments that process seafood to conduct a hazard analysis — and, if a hazard is identified, develop and follow a HACCP plan. Satisfactory completion of this course meets the federal training requirement.
To receive your certificate, you must attend the entire course, participate in the small group work and presentations, and submit a course evaluation. More details about the course will be provided after registration closes.
