March 11, 2026
Seafood HACCP class students hold up their certificates of completion. Photo courtesy of Brandii O’Reagan
Washington Sea Grant (WSG) is offering two basic Seafood Hazard Analysis Critical Control Point (HACCP) trainings at its Bendiksen Landing office in South Bend this spring. The trainings will be held in person March 26-27 and May 28-29.
Federal law (21 CFR Part 123) requires establishments that process seafood to conduct a hazard analysis and, if a hazard is identified, develop and follow a HACCP plan. Completion of WSG’s HACCP training course meets the federal requirement to sell seafood to the public.
The courses further bolster WSG’s outreach to fishermen and processors on Washington’s coasts. Seafood HACCP trainings are often offered only once a year, and typically take place virtually, limiting hands-on participation and the ability to ask an instructor specific questions. When in-person trainings happen in Washington, they are most frequently offered in Seattle. Bringing the value of an in-person training directly to coastal communities demonstrates WSG’s dedication to finding and meeting needs in the seafood processing world.
“We are committed to bringing these educational opportunities to more rural communities,” says Brandii O’Reagan, WSG fisheries specialist.
O’Reagan, the main instructor for the HACCPcourse, has extensive experience in processing and manufacturing across a wide variety of seafood products. She stresses that the course will emphasize real-world scenarios and applications to teach students what auditors are looking for, and that in-person instruction allows students to learn specifically how to apply HACCP principles in ways that make sense for them.
O’Reagan also notes these courses are just the beginning of WSG’s expanded outreach to seafood processors. “We hope to offer trainings in Forks, Bellingham, South Bend, and Port Townsend. We can move them into rural areas to take the cost down for smaller fishermen, so they only have the cost of the class and not the travel to worry about,” O’Reagan says. “If a specific company or group needs training too, we can schedule with them directly.”
Having at least one HACCP-trained employee is essential for seafood producers to operate legally and safely. With these course offerings, WSG is widening the path for small fishing and seafood operations to get fresh, local seafood into the hands of their customers.
Register for March 26-27 Seafood HACCP training
Register for May 28-29 Seafood HACCP training
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Washington Sea Grant, based at the University of Washington, helps people and marine life thrive through research, technical expertise and education supporting the responsible use and conservation of coastal ecosystems. Washington Sea Grant is one of 34 Sea Grant programs supported by the National Oceanic and Atmospheric Administration in coastal and Great Lakes states that encourage the wise stewardship of our marine resources through research, education, outreach and technology transfer.
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2026