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 Association of Food & Drug Officials (AFDO) the FDA, and Southern University AgCenter.
It will be held January 28 – 30, 2020, on the LSU Campus at 212 Efferson Hall, corner of Highland Rd & E Parker Blvd in Baton Rouge. Early bird price is $325 before January 10; $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
