Hazard Analysis Critical Control Point

The ANS-HACCP approach was adapted from the National Seafood HACCP Alliance for Training and Education by members of the Great Lakes Sea Grant Network through a grant from NOAA to the National Sea Grant College Program.  For more information on dates and locations for a regional workshop near you, please contact Doug Jensen (218/726-8712; djensen1@d.umn.edu) or Ron Kinnunen (906/226-3687;  kinnunen@msue.msu.edu) or a U.S. Fish and Wildlife Service regional ANS coordinator.