MSU Extension Commercial Food Safety

News

• Extension offers manager level ServSafe certification

  Published on October 5, 2016
  Michigan requires that each food establishment that sells food to the public have at least one certified food safety manager.

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  AFDO/Seafood Alliance HACCP Training Course to be held in December

  Published on October 3, 2016
  All commercial fish processors, staff required to take course if not currently certified.

• What feeds HACCP?

  Published on January 4, 2016
  Looking for guidance when writing support programs for your facility’s HACCP plan? Then we have a link for you!

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  Seafood Alliance HACCP training course to be held in December

  Published on October 5, 2015
  Commercial fish processors are encouraged to register for certification course.

• Do you need an employee certified in HACCP?

  Published on September 24, 2015
  Certain third party audits and food safety plans require having an employee trained in HACCP.

• The MSU Product Center’s HACCP pilot program was a success, thanks to MDARD

  Published on August 3, 2015
  The MSU Product Center’s HACCP plan pilot program, funded by MDARD, leads to economic impact in the state.

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  HACCP: Keeping consumers of smoked fish safe

  Published on May 28, 2015
  Learn about the safety training behind the seafood products you eat.

• AFDO/Seafood Alliance HACCP training course coming in December 2014

  Published on November 10, 2014
  Commercial fish processors are encouraged to register for the next Seafood HACCP Certification course in Brimley, Michigan.

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  AIS-HACCP/Aquaculture Biosecurity Workshop to be offered in Clare

  Published on October 2, 2014
  The baitfish and aquaculture industries have been proactive in preventing the spread of AIS through training programs, and implementing HACCP plans that are specific to their industries.

• Seafood HACCP course in the Great Lakes help Native American communities increase their business

  Published on December 17, 2013
  Michigan Sea Grant and Michigan State University Extension continue to lead efforts with the Great Lakes Indian Fish and Wildlife Commission in seafood processing training in the Great Lakes.