About this training
Course Description
Training in Hazard Analysis Critical Control Point (HACCP) is mandated for the meat and poultry slaughters and processors by the USDA Food Safety Inspection Service (USDA-FSIS). This Meat and Poultry HACCP workshop teaches the principles of HACCP, and the use of guidance documents for meat and poultry processing.
The School of Nutrition and Food Sciences offers a three-day HACCP training designed to educate meat and poultry processors, packers, wholesales and warehouses about food safety.
Satisfactory completion of the course ensures that the participant is acquainted with:
- An understanding of how to develop a HACCP Plan.
- Tools to implement, monitor and verify a HACCP plan.
Participants who complete the three-day workshop receive a certificate issued by the LSU AgCenter with the International HACCP Alliance Gold Seal that fulfills the USDA-FSIS requirements for meat and poultry 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 from the Louisiana Department of Agriculture and Forestry (LDAF).
Registration
The registration fee is $450 per person, which includes the cost of the manuals, certificate, materials, lunch, and coffee breaks.
Online registration closes June 8th. Registration does not guarantee after this date. Cancellations before June 8th, 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 3:00 p.m. Participants must attend and participate the entire course to qualify for certification.
For questions or more information, please contact:
Anne Dugas by email at [email protected].
