LSU

February 16-17, 2017
vacuum packed black drum

Louisiana Food Processors’ Conference

Hear from a line-up of speakers on innovations in chilled food distribution, packaging, sensory, consumer choice and partnerships and discover how to apply to your operations.Participants in this conference will learn about technology for chilled food distribution, packaging considerations, drivers for opportunities for regional food product development and opportunities through…

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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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May 27 - 29, 2015

Basic Seafood HACCP Training

08:30 am - 12:30 pm @ ,

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.

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