Food Safety Culture at the Source: Leading Strong Practices in Primary Seafood Processing

Jun 26, 2026 (1:00 PM - 2:00 PM eastern Time)

Webinar Description

Food safety culture in the seafood industry goes well beyond written programs and audit scores—it is built through daily actions, shared understanding, and visible leadership. This webinar brings together perspectives from processing plants, certification bodies, and vessels at sea to explore how food safety values are translated into consistent behavior across diverse, high risk environments. Speakers will discuss how recurring, vessel- plant wide training helps employees understand not just what is required, but why it matters; how auditors are trained to assess food safety culture and what organizations should be prepared to demonstrate; and how strong leadership at sea and shoreside combats complacency by reinforcing values during everyday operations. Together, these insights show how moving beyond “check the box” compliance toward continual engagement, accountability, and reinforcement creates a living food safety culture that supports product integrity, operational resilience, and long term business success.

Learning Objectives:

• Describe how effective food safety culture is built and sustained in seafood processing vessels and shore-side facilities through daily practices, recurring training, and consistent leadership behavior.

• Identify practical methods for engaging processing plant employees—including production, sanitation, maintenance, and QA—in shared responsibility for seafood food safety.

• Understand how auditors and certification bodies assess food safety culture in seafood operations and what processors should be prepared to demonstrate during audits.

• Recognize seafood specific risks to food safety culture, such as operational pressures, repetitive tasks, and seasonal labor, and strategies to prevent complacency.

• Apply leadership and communication practices that translate company food safety values into consistent behavior on the processing floor and throughout day to day operations.