Ocean to Plate: Sea Grant’s Seafood HACCP Training Keeps Rhode Island’s Seafood Safe

Oct 1, 2025

Rhode Island’s seafood is more than a local delicacy—it’s a cornerstone of the state’s economy, culture, and food security. From oysters and quahogs to squid and scup, the industry sustains jobs, supports coastal communities, and connects consumers directly to the ocean. Its success depends on one essential ingredient: confidence in the safety and quality of what ends up on your plate.

To ensure high standards of quality and safety, Sea Grant’s Seafood HACCP Alliance (SHA) training program trains seafood processors how to apply Hazard Analysis and Critical Control Point (HACCP) principles—the foundation of seafood safety regulations in the U.S.

What is HACCP?
Hazard Analysis Critical Control Point (HACCP) is the U.S. Food and Drug Administration’s gold standard for seafood safety. It requires processors to identify points in production where potential food safety hazards could be a risk and establish control strategies to prevent hazards.

Since 1996, Rhode Island Sea Grant and the University of Rhode Island, in partnership with Connecticut Sea Grant, have delivered Seafood HACCP training through the National Seafood HACCP Alliance. This nationally recognized program ensures that seafood processors, dealers, and regulators are trained and certified to meet FDA standards.

RISG delivers training that gives seafood processors, dealers, and industry professionals the knowledge and certification to meet seafood safety requirements.

Even during the pandemic, RISG adapted its training to a virtual format, ensuring the industry stayed compliant without interruption.

These trainings help processors stay current on safe handling practices, supporting jobs, and ensuring that Rhode Island seafood continues to meet the highest safety standards.

Consistently safe, high‐quality products help maintain the state’s reputation for excellence and keep local seafood competitive in the marketplace.

It ensures seafood producers, processors, and aquaculture farmers are complying with regulations and allows them to operate, which expands market opportunities.

– Nicole Richard, RISG Seafood Safety Specialist

Training with Impact

Sea Grant’s HACCP program has been safeguarding Rhode Island seafood for decades. In 2016  alone, the Connecticut and Rhode Island Sea Grant partnership trained 77 processors, regulators, educators, and aquaculture students—helping retain 40 businesses and 57 jobs, with an estimated economic impact of more than $1.97 million. 

Since 2000, Rhode Island Sea Grant has trained more than 1,300 seafood professionals locally, contributing to over 2,100 certifications delivered nationwide in partnership with Connecticut and Florida Sea Grant programs and the National Seafood HACCP Alliance.

1,300

Seafood Professionals Trained Locally

2,100

Certifications Delivered Nationwide

Power in Partnerships 

The strength of Rhode Island’s HACCP program comes from strong collaboration: These partnerships ensure that Rhode Island’s seafood industry benefits from both local expertise and national best practices.

Connecticut Sea Grant
Longstanding partner in co‐delivering training and ensuring consistency with FDA guidelines.>> 

Florida Sea Grant &  National Seafood HACCP Alliance
Coordination to maintain national certification standards. >>

Rhode Island Seafood Marketing Collaborative
Promotes safe, high‐quality local seafood to consumers. >>

 

Sea Grant for Safe, Sustainable Seafood

Rhode Island Sea Grant’s HACCP training is more than a regulatory requirement—it’s a cornerstone of consumer trust, workforce development, and industry growth. As the seafood industry evolves, Rhode Island Sea Grant remains committed to expanding training opportunities—building a skilled workforce that ensures safe, sustainable seafood from ocean to plate. Learn more about upcoming trainings and how they support Rhode Island’s seafood industry.

CONTACT

Nicole Richard
RISG Seafood Safety Specialist
Email: nicolerichard@uri.edu
Learn More
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