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
January 24 – 26, 2023 • Times vary by day
LSU Campus – 214 Efferson Hall
Corner of Highland Rd & E Parker Blvd • Baton Rouge
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 $390 per person, which includes the cost of the manuals, certificate, materials, lunch , and coffee breaks.
Evelyn Gutierrez Watts
E-mail: [email protected]
Phone: (225) 578-5207