Hazard Analysis Critical Control Points (HACCP) Training Courses | Seafish

Hazard Analysis Critical Control Points (HACCP) Training Courses

We deliver HACCP training courses at multiple levels accredited by the Royal Environmental Health Institute of Scotland (REHIS).



HACCP is a food safety management system which aims to spot potential food safety hazards and then introduce practices and procedures to remove or reduce these risks. 

We support the seafood industry with HACCP training courses at multiple levels, recognised nationally and accredited by Seafish and REHIS. 

An employee using a digital probe thermometer to check the temperature of smoked fish
Checking the temperature of smoked fish using a digital probe thermometer

HACCP training courses

Find out more about our HACCP training courses by following the links below. 

Other REHIS accredited programmes for the seafood industry

We offer additional REHIS accredited programmes for the seafood industry. Follow the links below to find out more. 

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