Top 5 Seafood HACCP Mistakes & How to Avoid Them

If you’re involved in seafood production, you already know: a single slip in your HACCP plan can cost time, money, and even your export license. Whether you're a processor or trader, avoiding these common mistakes can keep your operation smooth, compliant, and audit-ready.

1. Missing Critical Control Points (CCPs)

One of the most frequent errors is failing to properly identify CCPs. Seafood businesses often overlook steps like temperature control during unloading or packaging. A missed CCP can result in a failed audit or unsafe product.

Tip: Work with a certified seafood HACCP consultant to map your process line step-by-step.

2. Poor Documentation

Your HACCP plan is only as good as the records you keep. Incomplete logs or missing verification steps can lead to major red flags during audits.

Tip: Use digital tools or schedule daily reviews to ensure logs are filled, signed, and verified.

3. Outdated Plans

Regulations and practices change. If your plan hasn’t been reviewed in over a year, it’s likely out of date.

Tip: Review your HACCP plan annually or after any major operational changes.

4. Inadequate Training

Even with a great HACCP plan, if your team doesn't understand it, you're at risk. Employees need role-specific training, not just a one-time session.

Tip: Schedule quarterly refreshers and document all training sessions.

5. Not Preparing for Third-Party Inspections

Whether it’s an FDA visit or GFSI audit, being unprepared can lead to delays, detentions, or lost contracts.

Tip: Conduct a mock audit with an experienced inspector familiar with your market (e.g., US, EU, Asia).