212 Efferson Hall

August 1, 2017

USDA/FSIS Catfish Compliance Workshop

09:00 am - 04:00 pm @

Since March 1, 2016 catfish inspection was transferred to USDA/FSIS, requiring catfish processing facilities to be in compliance with their standards and regulations. This workshop will provide catfish processors general knowledge of USDA facility and sanitation standards and required documentation.  We will discuss the hazards associated with this industry and ways to address…

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June 13 - 15, 2017

June 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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June 12, 2017

June 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 24-26, 2017
Picking crab meat

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 23, 2017
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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July 14, 2016

Seafood Value-Added Micro Processor Workshop

10:00 am - 04:00 pm @

Registration is now open for the Seafood Value-Added Micro Processor Workshop, scheduled from 10 a.m.-4 p.m.* Thursday, July 14, at the Louisiana State University School of Food Science/LSU AgCenter Food Incubator, housed at 214 Efferson Hall on LSU’s Baton Rouge campus. Due to limited seating, participants must pre-register for the…

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May 10 - 12, 2016

Basic Seafood HACCP Training

Training in Hazard Analysis Critical Control Point (HACCP) is mandated for the seafood processors by the U.S. Food and Drug Administration (FDA). Basic HACCP courses teach the principles of HACCP and empower processors to develop HACCP plans specific for each seafood product they handle or produce. The LSU School of…

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May 9, 2016
fish filet Louisiana Fisheries Forward

Sanitation Control Procedures Training Class

08:30 am - 04:45 pm @ ,

The Sanitation Control Procedures training is intended to assist the seafood industry in developing and implementing “Sanitation Control Procedures” as mandated by the U.S. Food and Drug Administration (FDA). This regulation is commonly know as the “Seafood HACCP Regulation” which became effective December 18, 1997. Since this date, seafood processors…

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December 15 - 17, 2015
Picking crab meat

Basic Seafood HACCP Training

The LSU AgCenter’s School of Nutrition and Food Sciences offers a two and a half day basic Seafood HACCP training designed to educate seafood processors, packers, wholesales, importers, harvesters and warehouses about seafood safety. Participants who complete the course receive a certificate issued by the Association of Food and Drug…

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December 14, 2015
fish filet Louisiana Fisheries Forward

Sanitation Control Procedures Training

08:30 am - 04:45 pm @ ,

The Sanitation Control Procedures for Fish and Fishery Products course is intended to assist the seafood industry—processors, packers, wholesales, importers, harvesters and warehouses—in developing and implementing “Sanitation Control Procedures” as mandated by the U.S. Food and Drug Administration (FDA). This regulation is commonly know as the “Seafood HACCP Regulation” which became…

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