As we move further into the spring season, food systems across the country continue to operate at an increasingly dynamic pace. Processing volumes expand, new products enter the market, and facilities adapt to changing environmental conditions and regulatory expectations.<\/p>\n
In this evolving landscape, food safety is no longer defined solely by compliance. The focus is shifting toward consistency, control, and scientific defensibility, ensuring that systems not only exist, but perform reliably under real production conditions.<\/p>\n
At UMaine Extension, our mission remains the same: to make the science behind safe, high-quality food accessible, practical, and actionable across the entire food system.<\/p>\n
In this issue of “Table Talk: Food Safety and Tech,” we focus on advanced HACCP validation, an area receiving increasing attention across both industry and regulatory communities. Recent discussions at the Seafood Expo North America in Boston reinforced a key message: food safety decisions must be supported by evidence, not assumptions.<\/p>\n
From validation of critical control points to understanding variability in processing conditions, this issue highlights how processors can strengthen their HACCP systems and move toward more defensible, data-driven approaches.<\/p>\n
Whether you work with seafood, meat, poultry, produce, or value-added foods, this issue brings together practical insights and scientific perspectives to support confident decision-making in an increasingly complex food system.<\/p>\n
Sincerely, Plan Your Calendar: Food Safety, Seafood, Agriculture, and Extension Programs<\/p>\n We are pleased to share that our Seafood HACCP Training will be offered during the first week of June.<\/p>\n This training fulfills FDA requirements under 21 CFR Part 123 and is designed for seafood processors, dealers, and importers responsible for developing and managing HACCP systems.<\/p>\n Participants will gain practical, hands-on experience in hazard analysis, critical control point identification, and development of HACCP plans aligned with federal regulatory expectations.<\/p>\n Only 20 spots are available. Minimum of 10 to hold the class. Participants must have completed Segment I online through Cornell no more than 9 months<\/strong> before attending this Segment II course at UMaine.<\/p>\n Participants will\u00a0not<\/strong>\u00a0be admitted into the course without a\u00a0physical\u00a0copy<\/strong> of the\u00a0Fish and Fishery Products Hazards and Controls Guide, 4th\u00a0Edition (June 2022<\/strong>), which can be purchased through the University of Florida bookstore<\/a>.<\/p>\n Each attendee must have a\u00a0physical copy<\/strong>\u00a0of the guide.\u00a0Viewing the guide on a computer is not allowed for class purposes. Refunds\/certificates will not<\/strong> be given for not having a physical guide.<\/p>\n To register visit the UMaine Extension Food Safety page<\/a>.<\/p>\n URI is hosting an in-person, Part 2 of the\u00a0Preventive Controls for Human Food course<\/a> in Providence, Rhode Islandon June 10, 2026.<\/p>\n The blended course consists of two parts.\u00a0Part 1<\/a>\u00a0is online (asynchronous, no lead instructor present) \u00a0and is offered by FSPCA.\u00a0Part 2<\/a> is Instructor-led, delivered by Human Food V2.0 Lead Instructors trained by FSPCA. Both parts must be completed to obtain an FSPCA Preventive Controls for Human Food V2.0 \u00a0participant certificate of training for completing the course.<\/p>\n The course helps meet the training requirements set by the Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation).<\/p>\n For information about the course and format, visit the Food Safety Preventive Control Alliance Page<\/a>. If you have questions, please reach out to\u00a0nicolerichard@uri.edu<\/a><\/p>\n The 2026 Seafood Expo North America, held in Boston, brought together a global network of seafood professionals, processors, suppliers, and regulators, reinforcing its position as one of the most influential seafood industry events in North America.<\/p>\n Several strong themes emerged across technical sessions, exhibits, and industry discussions:<\/p>\n The expo reinforced a clear industry direction that food safety systems are moving beyond compliance toward data-driven, verifiable performance. Here are some award-winning new products*<\/a><\/strong>:<\/p>\n (Click individual image to enlarge in a lightbox window.)<\/p>\n\n\t\t
\nGulsun Akdemir Evrendilek, Editor, Table Talk: Food Safety and Tech News<\/em><\/p>\n\n
Table of Contents<\/strong><\/h3>\n
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\n<\/a>2026 Industry Events and Trainings<\/h2>\n
\nMaine and Regional Events<\/h3>\n
Seafood HACCP Training: June 2, Portland, Maine<\/strong><\/h3>\n
Preventive Controls for Human Food course: June 10, Providence, Rhode Island<\/strong><\/h3>\n
\nSeafood Expo North America \/ Seafood Processing North America: Highlights<\/strong><\/h3>\n
March 15\u201317, 2026, Boston, Massachusetts<\/strong><\/h4>\n
Key Metrics<\/strong><\/h4>\n
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Key Takeaways from the 2026 Expo<\/strong><\/h4>\n
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