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 receive a certificate issued by Association of Food & Drug Officials (AFDO), that fulfills the FDA requirements for seafood HACCP training.
This workshop is sponsored by LSU AgCenter, School of Nutrition and Food Sciences; in cooperation with the AFDO and the FDA. It will be held June 5 – 9, 2018, on the LSU Campus at 214 Efferson Hall, corner of Highland Rd & E Parker Blvd in Baton Rouge. Early bird price is $300 before May 15, 2018; $325 thereafter.
LSU is offering another, one-day course on Sanitation Control Procedures; get more information on that event here.
Registration questions contact:
Evelyn (Gutierrez) Watts
Phone: (225) 578-5207