LSU AgCenter’s School of Food Sciences is offering two Hazard Analysis and Critical Control Points (HACCP) related workshops for seafood dealers—specifically processors, packers, wholesalers, importers, harvesters and warehouses. Both courses will be held at LSU’s Efferson Hall, at the corner of Highland Rd. and E. Parker Blvd.; advance registration is required and space is limited.
Sanitation Control Procedures (SCP) For Fish and Fishery Products
December 14, 2015 • 8:30 a.m. – 4:45 p.m.
This course is to assist the seafood industry in developing and implementing “Sanitation Control Procedures” as mandated by the U. S. Food and Drug Administration (FDA). Course participants will learn how to draft SSOP’s and build monitoring programs for FDA’s 8 key sanitary conditions. Participants that attend the standard one-day course will receive a “Certificate of SCP Course Completion” from AFDO.
The registration fee is $175 per person, which includes the cost of the manual, certificate, materials, and coffee breaks. If registered by Friday, 4 December 2015, receive discount price $150. Online registration closes Friday, December 11th.
Register online at: LSU AgCenter Store
Basic Seafood HACCP Training
December 15-17, 2015 • Times vary by day
Training in Hazard Analysis Critical Control Point (HACCP) is mandated for the seafood processors by the FDA. Basic HACCP courses teach the principles of HACCP and empower processors to develop HACCP plans specific for each seafood product they handle or produce. Participants who complete the course receive a certificate issued by AFDO, that fulfills the FDA requirements for seafood HACCP training.
Registration fee is $300 per person, which includes the cost of the manuals, certificate, materials, lunch , and coffee breaks. If registered by Friday December 4th, 2015 receive discount price $275. Online registration closes Friday, December 11th.
Register online at: LSU AgCenter Store
Registration Information:
Celika Murphy
[email protected]
