Seafood Technology

Regulatory Programs - Inspections

The Department of Marine Resources (DMR) Seafood Technology Bureau consists of two certified seafood officers whose responsibilities are to ensure the safety of Mississippi’s seafood. Because oysters, shrimp, and crab are popular ingredients in seafood dishes, it is vital that safe seafood is produced and sold to the general public. Consequently, DMR’s seafood officers conduct quarterly inspections of oyster, shrimp, and crab processing facilities. A thorough sanitation inspection of the facility and review of Hazard Analysis and Critical Control Point (HACCP) records are conducted during an inspection.

When owners of seafood businesses plan to open their facilities, the first thing that must be purchased is a seafood dealer’s license. This license can be purchased at the DMR’s licensing office and is good for one year. In addition to purchasing the license, the bureau strongly recommends the owner or a representative of the company attend a HACCP training course. HACCP will provide you with proper knowledge about preventive measures that can be followed to ensure your seafood products are protected from food hazards. HACCP courses are taught live and on the internet. To view the list of live classes, click here. To take the course online, click here.

Once your license has been purchased and HACCP training is complete, your facility will be ready for inspection. A pre-operational inspection will be conducted to verify if the facility meets the general requirements. Coincidentally, a water sample will be also be taken to verify that the water quality is free from contaminants. Once water results are analyzed, an initial certification inspection will be conducted. When your facility is certified, routine inspections will be conducted on a quarterly basis and follow-up inspections will be conducted as needed.