AFDO/Seafood Alliance HACCP Training Course to be held in December in Baraga Michigan
Published on October 4, 2013
Commercial fish processors are encouraged to register for the next Seafood HACCP Certification course if they or their staff needs training.
Biological, chemical and physical hazards assessed with HACCP
Published on July 18, 2013
Part of a Hazard Analysis and Critical Control Points (HACCP) plan is a comprehensive hazard assessment.
AFDO/Seafood Alliance HACCP Training Course coming in December
Published on November 5, 2012
Commercial fish processors are encouraged to register for the next Seafood HACCP Certification course, coordinated by Michigan Sea Grant and the Great Lakes Indian Fish and Wildlife Commission in Brimley, Michigan.
Use HACCP to reduce risk as a food processor
Published on September 24, 2012
HACCP is a systematic plan that will help food processors reduce risk by evaluating hazards and determining ways to control the hazard.
Michigan Sea Grant conducting aquaculture AIS-HACCP session at Planning for Aquaculture Business
Published on July 3, 2012
Developing a healthy aquaculture operation entails good working knowledge of developing an AIS-HACCP plan to keep fish healthy and your business growing.
AIS-HACCP approach reduces risk of spread of AIS in aquaculture and baitfish industries
Published on January 18, 2012
Assessment of individual aquaculture and baitfish operations can minimize the risk of spreading AIS and safeguard businesses’ economies.