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Basic Seafood HACCP Training - LA Fisheries Forward

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January 23 - 25, 2019
sacks of oysters with shucking tool and gloves on top

Basic Seafood HACCP Training

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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 January 23 – 25, 2019, on the LSU Campus at 212 Efferson Hall, corner of Highland Rd & E Parker Blvd in Baton Rouge.  Early bird price is $325 before December 15, 2018; $350 thereafter.

Register online at http://nfs.lsu.edu/outreach/haccp-seafood.htm.  Start and end times vary by day.

LSU is offering another, one-day course on Sanitation Control Procedures; get more information on that event here.

Registration questions contact:
Celika Murphy
[email protected]

Lead instructor:
Evelyn (Gutierrez) Watts
[email protected]
Phone: (225) 578-5207

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