Louisiana is the number one producer of fish and shellfish in the contiguous U.S.; one out of every 70 jobs in the state is related to the seafood industry.  Seafood dealers—or any one who buys or handles seafood that will be sold, or resold—play a critical role in producing a fresh and superior product.

Seafood is highly perishable, so handling throughout the supply chain is heavily regulated to ensure consumer safety.  Wholesale/retail seafood dealers, and retail seafood dealers, must be familiar not only with LDWF regulations, but those of the LA Department of Health & Hospitals, LA Department of Agriculture, U.S. Food & Drug Administration (including HACCP plans), and the impacts of the Food Safety & Modernization Act.

The curriculum included here, put together by Louisiana Fisheries Forward, provides a detailed overview of rules that govern the handling, storage, processing and packaging of seafood products, licensing and permitting, regulatory inspection, and good manufacturing practices.

Be sure to check out the video, download our Fast Facts, and visit the resource links below for the full picture of how to be a successful dealer/processor.

Processors of fish and fishery products must develop and implement a Hazard Analysis and Critical Control Point (HACCP) system—a plan that identifies and addresses potential food safety hazards in their operations.  In addition, processors should have and implement a written sanitation standard operating procedure (SSOP). These programs are monitored by LDHH on behalf of the Food & Drug Administration.