Hazard Analysis and Critical Control Point (HACCP)
As of December 18, 1997, the US Food and Drug Administration (FDA) mandates that seafood processors, repackers and warehousers implement and maintain uniform food safety handling, processing and monitoring practices known as HACCP — Hazard Analysis and Critical Control Point. The complete final rule and other details are published on the FDA Seafood HACCP website.
The NC Cooperative Extension Service and NC Sea Grant team up to offer annual three-day HACCP courses in seafood safety and sanitation.
Participants receive a “Certificate of HACCP Completion” from the Association of Food and Drug Officials (AFDO), recognized by the FDA as fulfillment of training requirements.
Laboratory staff also provide on-site technical assistance for implementation and verification of HACCP plans.
Why HACCP?
On a pound-for-pound basis, seafood is considered as safe as any other meat source in the country, according to the FDA.
HACCP for seafood provides another layer of safety by establishing uniform rules for the entire industry.
The programs also are required in meat and poultry plants, juice factories and some canneries, and will be implemented for other segments of the US food industry.
HACCP has been adopted as the universal standard by the international food safety board, the Codex Alimentarius Commission, and is in force in other countries.
Extension Education Services
Sanitation Standard Operating Procedures
A one-day course in Sanitation Standard Operating Procedures (SSOP) used in HACCP plans is offered in conjunction with some HACCP courses.
Information and Scheduling
Barry Nash
252-222-6337
barry_nash@ncsu.edu
Greg Bolton
252-222-6336
greg_bolton@ncsu.edu