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 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 AFDO, that fulfills the FDA requirements for seafood HACCP training.
Next course: 10-12 May 2016. Registration is now open.
The registration fee is $300 per person, which includes the cost of the manuals, certificate, materials, and coffee breaks. Advance registration is required. Space is limited, so please register early.
If registered by Friday April 29th receive discount price $275. Online registration closes May 4th. Registration not guarantee after this date. Cancellations before April 29th, will be refunded in full minus processing fee, provid-ed notification is received in writing or by telephone followed by written notification. A substitute from the original registrant’s institu-tion or company may attend the seminar.
To register, complete the registration form and mail with appropriate fees to the address indicated on the form or visit store.lsuagcenter.com/events to complete the process online using a credit card.
For more information about registration options and training schedule —
Download: Basic Seafood HACCP Training
FOR MORE INFORMATION ON SANITATION CONTROL PROCEDURES TRAINING, GO TO THAT EVENT.