COURSE DESCRIPTION:
This two and a half day basic HACCP training is designed to educate seafood processors, packers, wholesalers, importers, harvesters & warehouses about seafood safety. Participants who complete the course receive a certificate issued by AFDO, that fulfills the FDA requirements for seafood HACCP training and USDA requirements for HACCP training targeting Siluriformes.

Registration questions contact:
Celika Murphy
[email protected]

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

Training in Hazard Analysis Critical Control Point (HACCP) is mandated for seafood processors by the U.S. Food and Drug Administration (FDA). 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.

Registration fee is $390:
https://store.lsuagcenter.com/c-3-eventsservices.aspx

JOIN US AT
LSU Campus – 212 Efferson Hall
Corner of Highland Rd & E Parker Blvd • Baton Rouge