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Seafood Processing

Sea Grant continues to provide the processing sector of the seafood industry with the latest available information through demonstrations and applied research. While this has always been the case, pressures from the marketplace to reduce resource use and waste generation are driving a renewed emphasis on efficiency in processing houses around the coast. Helping businesses improve operational efficiency enhances product quality as well as the bottom line.

HACCP Assistance
Food quality and safety remain key focus points for advisory specialists. Contact Bob Fisher, rfisher@vims.edu, for information about quality assurance programs based on the Hazard Analysis Critical Control Point (HACCP) concept.