Results

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  Sanitizing Surfaces Record Keeping Form

  Published on March 17, 2020
  This is a sample of a form used to keep track of surfaces being sanitized in food processing facilities.

• 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 2014

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

• 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.

• 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.

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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 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.

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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.

• Flow diagram is a critical first step of HACCP

  Published on November 15, 2013
  A complete flow diagram is an important step to making sure all hazards are identified.

• 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.

• 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.

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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.

• 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.

• 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.

• 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!

• Building a HACCP team

  Published on March 2, 2020
  A good HACCP plan consists of more than one person writing something down and filing it in a binder to collect dust on the shelf.

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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.

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  Starting a Licensed Food Business

  Published on September 18, 2019
  Starting a Licensed Food Business training will help you understand how to turn your food business idea into a successful commercial reality.

• 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.

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  Considerations for meat processors cutting venison to prevent the spread of Chronic Wasting Disease

  Published on October 24, 2018
  Protocol for meat processors to follow when cutting and further processing venison this hunting season.