Seafood safety & risk
assessment: from harvest to table

Online course

LESSONS

  1. Glossary
  2. Seafood safety and the evolution of HACCP
  3. Seafood safety: risk vs hazard and HACCP evolution
  4. Microbiological risk assessment
  5. Hazard identification in seafood safety
  6. Exposure assessment in food safety
  7. Consumption data and hazard assessment
  8. Dose–response models and risk characterization
  9. Approaches to risk characterization
  10. Qualitative and semi-quantitative risk estimation
  11. Cholera risk from imported shrimp
  12. Balancing risk and policy in food safety
  13. Referenses
  14. Test
Seafood safety & risk
assessment: from harvest to table
Buy 250£

Duration

7–9 hours for studying the theoretical material,
2 hours for completing the final test.

Certificate

Upon successful completion of the online course, you will receive a certificate titled:
"Advanced Seafood Processing & Safety: Extending Shelf Life".
Certificate of attendance training completion.

Seafood safety & risk
assessment: from harvest to table

MARICERT is a private training and consulting initiative. We do not operate as an official UK awarding body or government accreditation agency. All certificates provided by MARICERT are non-official and are issued for training completion purposes only. Our services are designed to support professional development and are not equivalent to formal qualifications.

Database registration

Each certificate has a unique serial number, is registered in our database, and includes a QR code for authenticity verification. Add your certificates when sending your CV, and your future employer will be able to verify them.

Course description

This course explores the critical role of microbiology in seafood safety and quality assurance. Through scientific concepts and real-world case studies, students gain an in-depth understanding of microbial hazards, their sources, and their behavior in marine products. The program covers predictive microbiology, hazard identification, exposure assessment, and the principles of microbiological risk assessment. Students learn how microbial risks are characterized, quantified, and managed under regulatory frameworks like HACCP and Codex Alimentarius. Emphasis is placed on integrating microbiological data with practical decision-making in seafood processing, storage, and trade. Special attention is given to pathogens like Listeria monocytogenes and Vibrio species, and to the use of advanced tools such as Monte Carlo simulation, dose–response models, and risk profiling. By the end of the course, students will be able to assess risks, apply critical limits at control points, and develop science-based quality control plans. This course is designed to prepare learners for professional roles in seafood microbiology, inspection, and compliance across global markets.

What you’ll learn

  • How to identify and assess microbial hazards in seafood
  • The difference between hazard and risk in food safety
  • The core steps of microbiological risk assessment
  • Application of predictive microbiology in seafood systems
  • How to use tools like Monte Carlo simulation and Risk Ranger
  • Principles of HACCP and their integration with microbiological control
  • Global regulatory frameworks for seafood safety
  • Strategies for microbial risk communication and management

Who this course is for

  • Quality control professionals in seafood processing
  • Food safety officers and inspectors
  • Regulatory compliance managers
  • Students and researchers in food microbiology
  • Professionals working in seafood export and trade
  • Anyone involved in seafood supply chain safety management
Buy 250£