HACCP training helps local seafood business retain national supermarket account
The national economic downturn negatively impacted a large cross section of water-dependent businesses along the Mississippi and Alabama coasts. Low seafood prices and complex seafood processing regulations have adversely impacted many sectors including the seafood industry.
Mississippi-Alabama Sea Grant Consortium (MASGC) extension specialists worked with processors to ensure that their Hazard Analysis Critical Control Points (HACCP) training was up to date so they could remain operational.
HACCP training by an MASGC extension specialist prevented one seafood processor from losing a significant national supermarket chain account and shutting down permanently because its employees did not have adequate HACCP training. Working with the owners of the processing company, MASGC quickly certified employees in HACCP, and the operation reopened within 36 hours. This training saved the account and the business.
Mississippi-Alabama Sea Grant Consortium enabled a local seafood business to remain open and retain a contract with a major national supermarket chain. (2014)