Course Description
Training in Hazard Analysis Critical Control Point (HACCP) is mandated for the seafood processors by the U.S. Food and Drug Administration (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.
The School of Nutrition and Food Sciences offers a three-day basic Seafood HACCP training designed to educate seafood processors, packers, wholesales, importers, harvesters and warehouses about seafood safety.
Satisfactory completion of the course ensures that the participant is acquainted with:
- An understanding of how to develop a HACCP plan.
- Tools to develop, implement, monitor and verify a HACCP plan.
Participants who complete the three-day workshop receive a certificate issued by the Association of Food and Drug Officials (AFDO), that fulfills the FDA requirements for seafood HACCP training.
Location:
LSU Campus – Efferson Hall, Room 212
Corner of Highland Rd & E Parker Blvd • Baton Rouge
Event Address with map link
(Google Maps
Instruction
Instructors include faculty and staff from the LSU AgCenter School of Nutrition and Food Sciences, as well as experts appointed by the FDA and the Louisiana Department of Health (LDH).
Registration
The registration fee is $475 per person, which includes the cost of the manuals, certificate, materials, lunch, and coffee breaks.
Online registration closes February 3rd. Registration does not guarantee after this date. Cancellations before February 3rd, will be refunded in full minus processing fee, provided notification is received in writing or by telephone followed by written notification. A substitute from the original registrant’s institution or company may attend the seminar.
Registration and check-in begin at 8:00 a.m. The training session starts at 8:30 a.m. and ends at 4:30 p.m. on Tuesday and Wednesday. Last day of the workshop, the training ends at 2:45 p.m. Participants must attend the entire course to qualify for certification.
