212 Efferson Hall

August 1-3, 2023
sacks of oysters with shucking tool and gloves on top

Basic Seafood HACCP Training

COURSE DESCRIPTION: This two and a half day basic HACCP training is designed to educate seafood processors, packers, wholesalers, importers, harvesters & warehouses about seafood safety. Participants who complete the course receive a certificate issued by AFDO, that fulfills the FDA requirements for seafood HACCP training and USDA requirements for…

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July 31, 2023
shrimp on conveyor belt at processing factory

Sanitation Control Procedures (SCP) Training

08:30 am - 04:45 pm @

COURSE DESCRIPTION:  This class is designed to educate seafood processors, packers, wholesale dealers, harvesters & warehouses about sanitation procedures. Participants who complete the course receive a certificate issued by AFDO that fulfills FDA requirements for seafood sanitation control procedures training. This one-day workshop covers Sanitation Control Procedures for Processing Fish…

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January 23, 2023
raw, headless shrimp moving through processing plant

Sanitation Control Procedures (SCP) for Fish and Fishery Products

08:30 am - 04:45 pm @

LSU AgCenter’s School of Food Sciences is offering two Hazard Analysis and Critical Control Points (HACCP) related workshops for seafood dealers—specifically processors, packers, wholesalers, importers, harvesters and warehouses. Both courses will be held at LSU’s Efferson Hall, at the corner of Highland Rd. and E. Parker Blvd.; advance registration is required and…

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July 26 - 28, 2022
vacuum packed black drum

Basic Seafood HACCP Training

LSU AgCenter’s School of Food Sciences is offering two Hazard Analysis and Critical Control Points (HACCP) related workshops for seafood dealers—specifically processors, packers, wholesalers, importers, harvesters and warehouses. Both courses will be held at LSU’s Efferson Hall, at the corner of Highland Rd. and E. Parker Blvd.; advance registration is required and…

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July 25, 2022
sacks of oysters with shucking tool and gloves on top

Sanitation Control Procedures (SCP) for Fish and Fishery Products

08:30 am - 04:45 pm @

LSU AgCenter’s School of Food Sciences is offering two Hazard Analysis and Critical Control Points (HACCP) related workshops for seafood dealers—specifically processors, packers, wholesalers, importers, harvesters and warehouses. Both courses will be held at LSU’s Efferson Hall, at the corner of Highland Rd. and E. Parker Blvd.; advance registration is required and…

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January 25 - 27, 2022
raw, headless shrimp moving through processing plant

Basic Seafood HACCP Training

LSU AgCenter’s School of Food Sciences is offering two Hazard Analysis and Critical Control Points (HACCP) related workshops for seafood dealers—specifically processors, packers, wholesalers, importers, harvesters and warehouses. Both courses will be held at LSU’s Efferson Hall, at the corner of Highland Rd. and E. Parker Blvd.; advance registration is required and…

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August 2, 2021
fish filet Louisiana Fisheries Forward

Sanitation Control Procedures Class

08:30 am - 04:45 pm @

This one-day workshop covers Sanitation Control Procedures for Processing Fish and Fishery Products that meets U.S. Food & Drug Administration (FDA) training requirements.  It is designed to educate seafood processors, packers, wholesale dealers, harvesters & warehouses about sanitation procedures. Participants who complete the course receive a certificate issued by Association…

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January 28 - 30, 2020
workers at processing facility peeling crawfish

Basic Seafood HACCP Training

Training in Hazard Analysis Critical Control Point (HACCP) is mandated for seafood processors by the U.S. Food and Drug Administration (FDA).  This two and a half day basic HACCP training is designed to educate seafood processors, packers, wholesale dealers, harvesters & warehouses about seafood safety. Participants who complete the course…

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January 27, 2020
sacks of oysters with shucking tool and gloves on top

Sanitation Control Procedures Class

08:30 am - 04:45 pm @

This one-day workshop covers Sanitation Control Procedures for Processing Fish and Fishery Products that meets U.S. Food & Drug Administration (FDA) training requirements.  It is designed to educate seafood processors, packers, wholesale dealers, harvesters & warehouses about sanitation procedures. Participants who complete the course receive a certificate issued by Association…

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July 30 - August 1, 2019
raw, headless shrimp moving through processing plant

Basic Seafood HACCP Training

Training in Hazard Analysis Critical Control Point (HACCP) is mandated for seafood processors by the U.S. Food and Drug Administration (FDA).  This two and a half day basic HACCP training is designed to educate seafood processors, packers, wholesale dealers, harvesters & warehouses about seafood safety. Participants who complete the course…

View Event