Course Description

This one-day in person course is designed to assist the seafood industry in developing and implementing “Sanitation Control Procedures” as mandated by the U.S. Food and Drug Administration (FDA) Seafood HACCP Regulation. Participants will learn how to draft Sanitation Standard Operating Procedures (SSOPs) and build monitoring programs for the FDA’s eight key sanitation conditions. 

Satisfactory completion of the course ensures that the participant is acquainted with:

• An understanding of how to develop Sanitation Standard Operational Procedures and control eight key sanitation areas. 
• Tools to develop, implement, monitor and verify sanitation.

Those who complete the standard one-day course will receive a “Certificate of SCP Course Completion” from the Association of Food and Drug Officials (AFDO)

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 $210 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. Participants must attend the entire course to qualify for certification.