Name: Seafood Under the Microscope: FDA HACCP, Pathogen Risk, and Modern Testing Strategies
Start: 2026-09-01T14:00:00-04:00
End: 2027-09-01T00:00:00-04:00

Seafood Under the Microscope: FDA HACCP, Pathogen Risk, and Modern Testing Strategies

9/1/26 2:00 pm to 9/1/27 EDT

Contact: Vania Halabou

Seafood manufacturers, exporters, and importers face increasing pressure to demonstrate effective food safety controls while meeting evolving regulatory requirements. From pathogen hazards and environmental monitoring to supplier verification and documentation, building a compliant seafood safety program requires a risk-based approach.

Join our experts as they explore the FDA Seafood HACCP regulation (21 CFR Part 123) and the practical strategies seafood businesses can use to strengthen compliance, support import and export requirements, and reduce food safety risk. The webinar will cover key pathogen hazards, including Vibrio spp., Salmonella, and Listeria monocytogenes, the role of PCR-based pathogen detection alongside traditional methods, and best practices for environmental monitoring, supplier verification, and audit readiness.

Whether you are a seafood processor, importer, exporter, contract laboratory, or food safety professional, you will leave with practical insights to help strengthen your seafood safety program and support confident regulatory compliance.

Key takeaways:

Understand FDA Seafood HACCP requirements and what they mean for processors, importers, and exporters
Learn how environmental monitoring, rapid pathogen detection, and risk-based testing strengthen seafood safety programs
See how faster, validated testing supports confident product release and regulatory compliance
Build a more resilient seafood safety program that reduces recall risk and supports global market access

Speakers:

Lisa Goché, CEO, Seafood Collaborators LLC. Lisa Goché is a native Alaskan with decades of seafood expertise. She spent years on land and sea in remote parts of Alaska and Russia in production and as Director of FSQA. After relocating, she served in C-suite roles across the wild, aquaculture, and feed sectors. As a cross-functional leader, she has managed strategic planning, finance, business development, supply chains, auditing, certification, environmental and social responsibility initiatives, procurement, sales, quality, food safety, team building, and more. Lisa is CEO of Seafood Collaborators LLC, where her team transforms challenges into solutions for suppliers, buyers, and NGOs, and collaborates to boost the supply of safe, quality, sustainable seafood. Previously, she was Interim CEO of the Netherlands-based Global Sustainable Seafood Initiative, VP of Taiwan's Grobest Seafood Global, VP of Best Aquaculture Practices/GSA, and President of Surefish. She holds a B.A. degree in economics and business.

Colin Oliver, Managing Director, Produco. Colin Oliver founded Produco in 2016 after recognizing the need for stronger food safety leadership and regulatory guidance across the dairy and food industries. He has extensive experience in New Zealand's regulatory environment, including standards development, regulatory interpretation, market access, and Official Assurance Specification implementation. Throughout his career, Colin has worked with some of New Zealand's leading dairy companies, helping organizations navigate complex food safety and compliance requirements. He previously worked at Tatua Dairy Company, working in both the Microbiology and Functional Foods Laboratory and the Chemistry Laboratory, building expertise across quality assurance, microbiology, regulatory compliance, and food safety from farm to consumer. Today, Colin is passionate about helping food businesses build sustainable quality management systems that not only ensure compliance but also drive continuous improvement and long-term value.

Moderator: Adrienne Blume, Editorial Director, Food Safety Magazine

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