Seafood HACCP Training

This past August, profishant Seafood HACCP Trainer Steven Ham traveled to Annapolis, Maryland, to deliver a Seafood HACCP Alliance–approved training course. The two-day program held August 21–22, 2025, brought together a diverse group of food industry professionals for an in-person, hands-on learning experience designed to strengthen food safety knowledge and compliance.

A Diverse Mix of Participants

This session brought together a unique mix of professionals, seafood processors, distributors, value-added food manufacturers, and students eager to strengthen their food safety skills. The range of perspectives led to lively discussions and practical group work as participants developed and presented HACCP plans.

Exploring Annapolis and the Chesapeake Region

Hosting this course in the heart of the Mid-Atlantic seafood industry added another layer of meaning. The Chesapeake Bay region has a rich history tied to commercial fishing and seafood processing, and today it remains a hub for crab, oysters, and finfish. While in Annapolis, Steven had the chance to explore the city’s historic harbor and enjoy some local flavors. A standout moment was dinner at the Boatyard Bar & Grill, where Maryland crab lived up to its reputation. Sharing a meal with several class participants helped build connections and carry the learning conversations into a more relaxed setting.

Why This Training Matters

HACCP training isn’t just about compliance, it’s about giving people the tools and confidence to apply food safety principles in real-world operations. Whether participants were overseeing large-scale distribution, managing small processing plants, or pursuing careers in food safety, the course provided a foundation that’s practical, collaborative, and relevant to their work.

profishant Inc. is proud to continue offering training that strengthens both individual skills and the broader culture of food safety across the seafood industry, particularly in regions where seafood is both tradition and livelihood.