Also called: HACCP Specialist
Makes sure seafood is safe to eat, from boat to plant to plate.
Inspectors test seafood for temperature, toxins, and contamination, audit processing plants, and check imported products.
Bachelor's degree (4-year), about 4 years after high school. Bachelor's in food science or biology; HACCP certification.
Ways in: 4-year college, Certification. Training cost: $15k – $60k.
Majors to look at: Food Science, Biology.
Growing about average (about 3% over 10 years).
Low risk in 5 years, medium in 10. AI and lab automation flag risky imports; plant audits and hands-on testing still need inspectors.
Classes: Chemistry, AP Biology, Health.
Official data: O*NET occupation 45-2011.
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