Basic Seafood HACCP Training


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 space is limited.

Basic Seafood HACCP Training
July 26 – 28, 2022  •  Times vary by day

Training in Hazard Analysis Critical Control Point (HACCP) is mandated for the seafood processors by the 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.  Participants who complete the course receive a certificate issued by AFDO, that fulfills the FDA requirements for seafood HACCP training.

Registration fee is $350 per person, which includes the cost of the manuals, certificate, materials, lunch , and coffee breaks.

More info or to register, visit

Registration Information:
Celika Murphy
[email protected]

Lead Instructor
Evelyn Gutierrez Watts
E-mail: [email protected]

Phone: (225) 578-5207