January 24 – 26, 2017  -  Times vary by day
JOIN US AT
LSU Campus – 212 Efferson Hall
Corner of Highland Rd & E Parker Blvd • Baton Rouge

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) and the FDA. Cost of class is $325.

This two and a half-day basic HACCP training is designed to educate seafood processors, packers, wholesale dealers, 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.

Space is limited, Please register early at http://nfs.lsu.edu/outreach/haccp-seafood.htm

Registration questions contact:
Celika Murphy
[email protected]

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