Our mission is to assist the seafood industry with its need for science-based information in producing safe and wholesome seafood. Based on clientele needs, we have developed and delivered timely and relevant training, education and outreach service to the seafood industry and consumers.
For more information or training opportunities, contact Dr. Chengchu “Cathy” Liu (cathyliu@umd.edu).
HACCP stands for Hazard Analysis and Critical Control Point. The US Food and Drug Administration (FDA) and state regulations require seafood processors to conduct a hazard analysis, develop and implement a HACCP plan, a seafood safety management program to identify, control, and monitor all significant food safety hazards during entire seafood processing operations. An essential part of the FDA regulation requires HACCP training. As a certified Seafood HACCP trainer, Dr. Chengchu “Cathy” Liu has offered and co-taught different specialized seafood HACCP courses recognized by the FDA and state food safety authorities.
The Seafood HACCP Basic Course is a three-day course accredited by the National Seafood HACCP Alliance for Training and Education (SHA) in cooperation with the Association of Food and Drug Officials (AFDO). SHA and AFDO training courses feature compliance with the prevailing seafood safety regulations mandated by the U. S. Food and Drug Administration (FDA). The goal of the courses is to assist participants to meet the training requirements established under the FDA mandatory Seafood HACCP regulation.
This course is a must for individuals who need to demonstrate compliance with the training requirements of the FDA, state health departments and regulatory agencies. Anyone involved in seafood handling, processing, packing, storing, transportation and distribution is encouraged to attend this course. During this course, participants will study HACCP principles, review the FDA HACCP regulations, and learn how to use the FDA Seafood Hazards Guidance. Participants will also work in groups to conduct a Hazard Analysis and develop a HACCP plan for a model seafood business assigned by the instructors. By completing this accredited course, participants will receive a certificate of course completion from AFDO that satisfies the FDA Seafood HACCP Regulation training requirements (21 CFR 123.10).
The Seafood HACCP Segment Two Course is a one-day practical course accredited by the National Seafood HACCP Alliance for Training and Education (SHA) in cooperation with the Association of Food and Drug Officials (AFDO). SHA and AFDO training courses feature compliance with the prevailing seafood safety regulations mandated by the U. S. Food and Drug Administration (FDA). The goal of the courses is to assist participants to meet the training requirements established under the FDA mandatory Seafood HACCP regulation.
This course is a must for individuals who need to demonstrate compliance with the training requirements of the FDA, state health departments and regulatory agencies. Anyone involved in seafood handling, processing, packing, storing, transportation and distribution is encouraged to attend this course. During this course, participants will study HACCP principles, review the FDA HACCP regulations, and learn how to use the FDA Seafood Hazards Guidance. Participants will also work in groups to conduct a Hazard Analysis and develop a HACCP plan for a model seafood business assigned by the instructors. By completing this accredited course, participants will receive a certificate of course completion from AFDO that satisfies the FDA Seafood HACCP Regulation training requirements (21 CFR 123.10).
**Participants in the Seafood HACCP Segment Two course must first complete the online Seafood HACCP Segment One Course offered by Cornell University in order to attend this course. Attendees will be able to ask questions, get assistance, and apply what they have learned in the online Segment One course.**
The Seafood SCP Course is a one-day course designed to assist the seafood industry in developing and implementing sanitation control procedures as mandated by the Food and Drug Administration (FDA). These mandates require seafood processors to monitor sanitary control procedures used during processing in order to show their compliance with approved sanitary conditions and practices.
Accredited by SHA and AFDO, this course provides a “standardized curriculum” recognized by the FDA and is taught by trained instructors. By completing this course, participants will receive a certificate of course completion from AFDO.
The HACCP for Shellfish Shippers is a one-day course jointly created and offered by University of Maryland Extension and Maryland Department of Health (MDH), tailoring the three-day Seafood HACCP Basic Course into a one-day course with a focus on bivalve safety.
This course is specifically designed to aid Maryland shellfish shippers and dealers (those who primarily buy and ship live oysters, mussels and clams) in obtaining their business licenses. By completing this course, participants will receive a certificate of course completion from MDH to demonstrate compliance with the training requirements of HACCP.
The HACCP-Aquaculture Course will be a new HACCP program for processing aquaculture products. This new program is being developed by SHA in cooperation with AFDO. The course will feature required controls for the critical control point of ‘product receiving’ from aquaculture farming operations.
For a general review of aquacultured seafood, visit the FDA's Aquacultured Seafood website.
Maryland crab industries are composed of numerous, small, independently-operated companies that are mostly located in rural areas. The majority of Maryland crab processors are poorly positioned to adapt to globalization, changing markets and seafood supplies. There were over 50 crab picking plants in Maryland in the 1990s, but the number has declined by over 50%. According to the maryland Department of Health, about 20 crab picking plants are operating each year. These industries rely heavily on technical support, education and outreach service from the University of Maryland Extension to remain current and competitive.
The Maryland Crabmeat Quality Assurance and Inspection Program is a voluntary quality management program jointly supported by the University of Maryland Extension (UME), the Maryland Department of Agriculture Seafood Marketing Program, and the Chesapeake Bay Seafood Industry Association. Each year, Maryland crab processors have the opportunity to join this program. Processors who participate in this crabmeat quality program undergo evaluations and assistance beyond the regular inspections performed by health regulators.
This program primarily conducts plant inspections and sanitation audits, crabmeat microbiological monitoring tests at an ISO 17025 accredited laboratory, seafood safety education and training, and other technical assistance as needed (i.e. crab cooking retort thermometer accuracy verification, crab cooking, and crabmeat pasteurization validation studies). Dr. Liu administrates this program and oversees all program activities including funding management, program protocol developments and updates, technical support, data collection, analyses and reporting to program participants and the management team. Results of the biweekly sanitation information and crabmeat microbiological quality monitoring results are mailed to each participant. The information generated allows processors to identify procedures that most effectively control spoilage and pathogenic bacteria.
Maryland crab processors have used this quality management program as an effective sales tool to access premium markets. Being a member of the QC program demonstrates a company’s commitment to quality and safety, and differentiates Maryland products from the competition.
