Basic Seafood HACCP Training


August 3 - 5, 2021
Worker picking crab meat in processing facility

Basic Seafood HACCP Training

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 August 3 – 5, 2021, on the LSU Campus at 214 Efferson Hall, corner of Highland Rd & E Parker Blvd in Baton Rouge.  Pre-registration required by July 28, 2021. Course fee is $350.

Register online at  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