Micro-Credentials

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Seafood Hazard Analysis and Critical Control Point (HACCP)

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The University of Maine Cooperative Extension offers Seafood HACCP (Hazard Analysis Critical Control Point) training to help seafood processors and food safety professionals comply with FDA regulations. The Seafood HACCP training follows a two-part national alliance curriculum, paired with UMaine micro-credentials:

  • Segment I (Online): Completed asynchronously online through Cornell Cooperative Extension.
  • Segment II (In-Person or Online): Offered periodically by UMaine Extension as an instructor-led follow-up course
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Cost: $200 in Maine | $235 Out of State

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For more information, contact Theresa Tilton at 207.942.7396, 800.287.1485 (in Maine), or theresa.tilton@maine.edu

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Skills/knowledge gained from this micro-credential:

  • Seafood Industry
  • Seafood Preparation
  • Food Safety
  • Food Quality Assurance and Control
  • Hazard Analysis and Critical Control Points
  • Risk Assessment
  • Record Keeping
  • Food Safety Management Systems
  • Food Quality Management

The U.S. Food and Drug Administration (FDA) has recognized the Association of Food and Drug Officials (AFDO) Seafood HACCP Alliance training program as the standardized curriculum the agency uses to evaluate training courses for compliance with this regulation. While earners of the Seafood HACCP micro-credential are assessed against these educational and training requirements, University of Maine Cooperative Extension does not formally certify or validate HACCP plans for regulatory compliance.

University of Maine Cooperative Extension is an equal opportunity institution and provider committed to nondiscrimination. For more information, visit extension.umaine.edu/nondiscrimination.

Boost your skills and stand out with a Seafood Hazard Analysis and Critical Control Point (HACCP) micro-credential!

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Do you have questions about UMaine Extension’s micro-credential programs?

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UMaine Extension is part of the University of Maine System Micro-Credential Initiative