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.
Published on July 18, 2013
Part of a Hazard Analysis and Critical Control Points (HACCP) plan is a comprehensive hazard assessment.
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.
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.
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.
Published on January 18, 2012
Assessment of individual aquaculture and baitfish operations can minimize the risk of spreading AIS and safeguard businesses’ economies.