BEGIN:VCALENDAR VERSION:2.0 PRODID:-//172.67.177.244//NONSGML kigkonsult.se iCalcreator 2.26.9// CALSCALE:GREGORIAN METHOD:PUBLISH X-FROM-URL:https://www.laseagrant.org X-WR-TIMEZONE:America/Chicago BEGIN:VTIMEZONE TZID:America/Chicago X-LIC-LOCATION:America/Chicago BEGIN:STANDARD DTSTART:20231105T020000 TZOFFSETFROM:-0500 TZOFFSETTO:-0600 RDATE:20241103T020000 TZNAME:CST END:STANDARD BEGIN:DAYLIGHT DTSTART:20240310T020000 TZOFFSETFROM:-0600 TZOFFSETTO:-0500 RDATE:20250309T020000 TZNAME:CDT END:DAYLIGHT END:VTIMEZONE BEGIN:VEVENT UID:ai1ec-13392@www.laseagrant.org DTSTAMP:20240329T060545Z CATEGORIES;LANGUAGE=en-US:Other CONTACT:Evelyn (Gutierrez) Watts\; (225) 578-5207\; egwatts@agcenter.lsu.ed u\; https://www.eventbrite.com/e/seafood-haccp-segment-ii-in-person-class- spanish-tickets-460339767637 DESCRIPTION:Two day Seafood HACCP Segment 2 in-person course by Florida Sea Grant\, Virginia Sea Grant and Louisiana Sea Grant.\nCOURSE INFORMATION: \nStudent MUST complete the online Segment 1 course through Cornell Univer sity at least two days before the class and email the completion notice to Razieh Farzad (rfarzad@ufl.edu) or Evelyn Watts (egwatts@agcenter.lsu.edu ). Link to Segment 1 course: https://seafoodhaccp.cornell.edu.\nPlease not e the course is available in Spanish.\nRegistration fee is $60:\nhttps://w ww.eventbrite.com/e/seafood-haccp-segment-ii-in-person-class-spanish-ticke ts-460339767637\nTraining in Hazard Analysis Critical Control Point (HACCP ) is mandated for seafood processors by the U.S. Food and Drug Administrat ion (FDA). Sponsored by LSU AgCenter\, School of Nutrition and Food Scienc es\; in cooperation with the Association of Food & Drug Officials (AFDO) t he FDA\, and Southern University AgCenter.\nFor more information\, contact :\nEvelyn (Gutierrez) Watts\negwatts@agcenter.lsu.edu\nPhone: (225) 578-52 07\nTickets: https://www.eventbrite.com/e/seafood-haccp-segment-ii-in-pers on-class-spanish-tickets-460339767637. DTSTART;VALUE=DATE:20230216 DTEND;VALUE=DATE:20230218 GEO:+30.411374;-91.169723 LOCATION:LSU AgCenter Cooperative Extension Service @ 157 Par Road 6-53 • C rowley\, LA 70526 SEQUENCE:0 SUMMARY:Seafood HACCP Segment II — In-Person class (Spanish) URL:https://www.laseagrant.org/event/seafood-haccp-segment2-spanish/ X-COST-TYPE:external X-ALT-DESC;FMTTYPE=text/html:\\n\\n
\\nTwo d ay Seafood HACCP Segment 2 in-person course by Florida Sea Grant\, Virgini a Sea Grant and Louisiana Sea Grant.
\nCOURSE INFORMATION:< br />\nStudent MUST complete the online Segment 1 course through Cornell U niversity at least two days before the class and email the completion noti ce to Razieh Farzad (rfarzad@ufl.edu) or Evelyn Watts (egwatts@agcent er.lsu.edu). Link to Segment 1 course: https://seafoodhaccp.cornell.ed u.
\nPlease note the course is available in Spanish.
\nReg
istration fee is $60:
\nhttps://www.eventbrite.com/e/seafood-haccp-segment-ii
-in-person-class-spanish-tickets-460339767637
Training in Haza rd Analysis Critical Control Point (HACCP) is mandated for seafood process ors by the U.S. Food and Drug Administration (FDA). Sponsored by LSU AgCen ter\, School of Nutrition and Food Sciences\; in cooperation with the Asso ciation of Food & Drug Officials (AFDO) the FDA\, and Southern University AgCenter.
\nFor more information\, contact:
\nEvelyn (Gutierrez
) Watts
\negwatts@agcenter.
lsu.edu
\nPhone: (225) 578-5207
Tickets: https://www.eventbrit e.com/e/seafood-haccp-segment-ii-in-person-class-spanish-tickets-460339767 637.
X-TAGS;LANGUAGE=en-US:La Fisheries Forward X-COST:$60 X-TICKETS-URL:https://www.eventbrite.com/e/seafood-haccp-segment-ii-in-pers on-class-spanish-tickets-460339767637 END:VEVENT BEGIN:VEVENT UID:ai1ec-6256@www.laseagrant.org DTSTAMP:20240329T060545Z CATEGORIES;LANGUAGE=en-US:Other CONTACT:https://www.lsu.edu/departments/nfs/outreach/haccp-seafood.htm#p5 DESCRIPTION:Training in Hazard Analysis Critical Control Point (HACCP) is m andated for the seafood processors by the U.S. Food and Drug Administratio n (FDA). Basic HACCP courses teach the principles of HACCP and empower pro cessors to develop HACCP plans specific for each seafood product they hand le or produce.\nThe School of Nutrition and Food Sciences offers a two and a half day basic Seafood HACCP training designed to educate seafood proce ssors\, packers\, wholesales\, importers\, harvesters and warehouses about seafood safety. Participants who complete the course receive a certificat e issued by AFDO\, that fulfills the FDA requirements for seafood HACCP tr aining and USDA requirements for HACCP training targeting Siluriformes.\nR egister Now\nTickets: http://store.lsuagcenter.com/p-2589-basic-seafood-ha ccp-13024.aspx. DTSTART;VALUE=DATE:20240130 DTEND;VALUE=DATE:20240203 GEO:+30.411374;-91.169723 LOCATION:LSU Campus @ Baton Rouge\, LA SEQUENCE:0 SUMMARY:Basic Seafood HACCP Training URL:https://www.laseagrant.org/event/haccp-seafood/ X-COST-TYPE:external X-ALT-DESC;FMTTYPE=text/html:\\n\\n\\nTraining in H azard Analysis Critical Control Point (HACCP) is mandated for the seafood processors by the U.S. Food and Drug Administration (FDA). Basic HACCP cou rses teach the principles of HACCP and empower processors to develop HACCP plans specific for each seafood product they handle or produce.
\nT he School of Nutrition and Food Sciences offers a two and a half day basic Seafood HACCP training designed to educate seafood processors\, packers\, wholesales\, importers\, harvesters and warehouses about seafood safety. Participants who complete the course receive a certificate issued by AFDO\ , that fulfills the FDA requirements for seafood HACCP training and USDA r equirements for HACCP training targeting Siluriformes.
\n\nT ickets: http://store.lsuagcenter.com/ p-2589-basic-seafood-haccp-13024.aspx.
X-TAGS;LANGUAGE=en-US:La Fisheries Forward X-COST:The registration fee is $390 per person\, which includes the cost of the manuals\, certificate\, materials\, and coffee breaks. X-TICKETS-URL:http://store.lsuagcenter.com/p-2589-basic-seafood-haccp-13024 .aspx END:VEVENT BEGIN:VEVENT UID:ai1ec-13964@www.laseagrant.org DTSTAMP:20240329T060545Z CATEGORIES;LANGUAGE=en-US:Other CONTACT:Evelyn Watts\; egwatts@agcenter.lsu.edu\; https://store.lsuagcenter .com/p-2594-espaolspanish-basic-seafood-haccp.aspx DESCRIPTION:El taller de tres días de HACCP para pescados y mariscos en Esp añol está diseñado para capacitar en principios de inocuidad de pescados y mariscos a procesadores\, empacadores\, distribuidores\, importadores\, c osechadores y almacenadores. Los participantes que completan el curso reci birán certificado de AFDO que cumple con los requisidoes de entrenamiendo de HACCP de la FDA para pescados y mariscos y de la USDA para Siluriformes .\nPara obtener más información\, comuníquese con Evelyn Watts en egwatts@ agcenter.lsu.edu.\nRegister Now\n\n \nThis three day Spanish Basic Seafood HACCP training is designed to educate seafood processors\, packers\, whol esalers\, importers\, harvesters and warehouses about seafood safety. Part icipants who complete the course will receive a certificate issued by the AFDO that fulfills the FDA requirements for seafood HACCP training and the USFA requirements for HACCP training targeting Siluriformes.\nFor more in formation contact Evelyn Watts at egwatts@agcenter.lsu.edu.\nRegister Now \nSponsored by LSU AgCenter\, School of Nutrition and Food Sciences\, in c ooperation with Virginia Tech\, Virginia Sea Grant\, University of Florida and Florida Sea Grant.\nTickets: http://store.lsuagcenter.com/p-2594-espa olspanish-basic-seafood-haccp.aspx. DTSTART;VALUE=DATE:20240227 DTEND;VALUE=DATE:20240301 GEO:+30.411374;-91.169723 LOCATION:LSU AgCenter Cooperative Extension Service\, St. Martin Parish Off ice @ 114 Courthouse St\, Breaux Bridge\, LA 70517 SEQUENCE:0 SUMMARY:Spanish Seafood HACCP Training URL:https://www.laseagrant.org/event/spanish-haccp-seafood/ X-COST-TYPE:external X-ALT-DESC;FMTTYPE=text/html:\\n\\n\\nEl taller de tres días de HACCP para pescados y mariscos en Español está diseñado para capacitar en principios de inocuidad de pescados y mariscos a procesadores \, empacadores\, distribuidores\, importadores\, cosechadores y almacenado res. Los participantes que completan el curso recibirán certificado de AFD O que cumple con los requisidoes de entrenamiendo de HACCP de la FDA para pescados y mariscos y de la USDA para Siluriformes.
\nPara obtener m ás información\, comuníquese con Evelyn Watts en egwatts@agcenter.lsu.edu.
\n\n\n
This thr ee day Spanish Basic Seafood HACCP training is designed to educate seafood processors\, packers\, wholesalers\, importers\, harvesters and warehouse s about seafood safety. Participants who complete the course will receive a certificate issued by the AFDO that fulfills the FDA requirements for se afood HACCP training and the USFA requirements for HACCP training targetin g Siluriformes.
\nFor more information contact Evelyn Watts at egwatts@agcenter.lsu.edu.
\n\nSponsored by LSU AgCenter\, School of Nutrition and Foo d Sciences\, in cooperation with Virginia Tech\, Virginia Sea Grant\, Univ ersity of Florida and Florida Sea Grant.
\nTickets: http://store.lsuagcenter.com/p-2594-espaolspa nish-basic-seafood-haccp.aspx.
X-TAGS;LANGUAGE=en-US:La Fisheries Forward X-COST:The registration fee is $390 per person. X-TICKETS-URL:http://store.lsuagcenter.com/p-2594-espaolspanish-basic-seafo od-haccp.aspx END:VEVENT BEGIN:VEVENT UID:ai1ec-12730@www.laseagrant.org DTSTAMP:20240329T060545Z CATEGORIES;LANGUAGE=en-US:Meetings\,Other CONTACT: DESCRIPTION:The first round of Alternative Oyster Culture (AOC) grant appli cations will open Dec. 8. 2021\, and close Jan. 13\, 2022. Applications ca n be found at www.laseafoodfuture.com/aoc. A public meeting to review eli gibility and the scoring process will be held Dec. 16\, 2021\, at 6 p.m. v ia Zoom\; register by Dec. 15 at http://lsu.qualtrics.com/jfe/form/SV_dhg hhTIt4pOlgJo.\nTickets: https://lsu.qualtrics.com/jfe/form/SV_dhghhTIt4pOl gJo. DTSTART;TZID=America/Chicago:20211216T180000 LOCATION:Zoom SEQUENCE:0 SUMMARY:Alternative Oyster Culture (AOC) Grant Public Meeting URL:https://www.laseagrant.org/event/alternative-oyster-culture-aoc-grant-p ublic-meeting/ X-COST-TYPE:external X-ALT-DESC;FMTTYPE=text/html:\\n\\n\\nThe first rou nd of Alternative Oyster Culture (AOC) grant applications will open Dec. 8 . 2021\, and close Jan. 13\, 2022. Applications can be found at www.las eafoodfuture.com/aoc. A public meeting to review eligibility and the scoring process will be held Dec. 16\, 2021\, at 6 p.m. via Zoom\; registe r by Dec. 15 at http://lsu.qualtrics.com/jfe/form/SV_dhghhTIt4pOlgJo.
\nTickets: https://lsu.qualtrics.com/jfe/form/ SV_dhghhTIt4pOlgJo.
X-TAGS;LANGUAGE=en-US:La Fisheries Forward X-TICKETS-URL:https://lsu.qualtrics.com/jfe/form/SV_dhghhTIt4pOlgJo X-INSTANT-EVENT:1 END:VEVENT BEGIN:VEVENT UID:ai1ec-12396@www.laseagrant.org DTSTAMP:20240329T060545Z CATEGORIES;LANGUAGE=en-US:Other CONTACT:https://www.lafisheriesforward.org/summit/ DESCRIPTION:Workshops will run throughout the day\, in conjunction with a t rade show that features hands-on demonstrations on safety\, innovative han dling and processing equipment\, gear and techniques.\n\n\n\n\nProduced by Louisiana Sea Grant\, LSU AgCenter and the Louisiana Department of Wildli fe and Fisheries – with their industry partners – it is part of the Louisi ana Fisheries Forward (LFF) education initiative.\n\n\nTickets: http://laf isheriesforward.org/Summit/. DTSTART;TZID=America/Chicago:20230301T083000 DTEND;TZID=America/Chicago:20230301T160000 GEO:+30.039258;-90.240627 LOCATION:Pontchartrain Center @ 4545 Williams Blvd\, Kenner\, LA 70065\, US A SEQUENCE:0 SUMMARY:Louisiana Fisheries Forward Summit 2023 URL:https://www.laseagrant.org/event/lff-summit-2023/ X-COST-TYPE:external X-ALT-DESC;FMTTYPE=text/html:\\n\\n\\nWorkshop s will run throughout the day\, in conjunction with a trade show that feat ures hands-on demonstrations on safety\, innovative handling and processin g equipment\, gear and techniques.
\nProduced b y Louisiana Sea Grant\, LSU AgCenter and the Louisiana Department of Wildl ife and Fisheries – with their industry partners – it is part of the Louis iana Fisheries Forward (LFF) education initiative.
\nTickets: http://lafisheriesforward.org/Summit/.
X-TAGS;LANGUAGE=en-US:La Fisheries Forward X-TICKETS-URL:http://lafisheriesforward.org/Summit/ END:VEVENT BEGIN:VEVENT UID:ai1ec-6257@www.laseagrant.org DTSTAMP:20240329T060545Z CATEGORIES;LANGUAGE=en-US:Other CONTACT:http://store.lsuagcenter.com/p-2588-sanitation-control-procedures-s cp-for-fish-and-fishery-products-12924.aspx DESCRIPTION:The Sanitation Control Procedures training is intended to assis t the seafood industry in developing and implementing “Sanitation Control Procedures” as mandated by the U.S. Food and Drug Administration (FDA). Th is regulation is commonly know as the “Seafood HACCP Regulation” which bec ame effective December 18\, 1997. Since this date\, seafood processors hav e been required to ‘monitor’ sanitary control procedures used during proce ssing in order to show their compliance with good sanitary conditions and practices.\nThe School of Nutrition and Food Sciences offers a one day San itation Control Procedures for Processing Fish and Fishery Products (SCP) training designed to educate seafood processors\, packers\, wholesales\, i mporters\, harvesters and warehouses about sanitation procedures. Particip ants who complete the course receive a certificate issued by AFDO\, that f ulfills the FDA requirements for seafood SCP training.\nRegister Now\nTick ets: http://store.lsuagcenter.com/p-2588-sanitation-control-procedures-scp -for-fish-and-fishery-products-12924.aspx. DTSTART;TZID=America/Chicago:20240129T083000 DTEND;TZID=America/Chicago:20240129T164500 LOCATION:LSU Campus @ Baton Rouge\, LA SEQUENCE:0 SUMMARY:Sanitation Control Procedures (SCP) Training URL:https://www.laseagrant.org/event/scp-training/ X-COST-TYPE:external X-ALT-DESC;FMTTYPE=text/html:\\n\\n\\nThe Sanitatio n Control Procedures training is intended to assist the seafood industry i n developing and implementing “Sanitation Control Procedures” as mandated by the U.S. Food and Drug Administration (FDA). This regulation is commonl y know as the “Seafood HACCP Regulation” which became effective December 1 8\, 1997. Since this date\, seafood processors have been required to ‘moni tor’ sanitary control procedures used during processing in order to show t heir compliance with good sanitary conditions and practices.
\nThe S chool of Nutrition and Food Sciences offers a one day Sanitation Control P rocedures for Processing Fish and Fishery Products (SCP) training designed to educate seafood processors\, packers\, wholesales\, importers\, harves ters and warehouses about sanitation procedures. Participants who complete the course receive a certificate issued by AFDO\, that fulfills the FDA r equirements for seafood SCP training.
\n\n X-TAGS;LANGUAGE=en-US:La Fisheries Forward X-COST:The registration fee is $190 per person\, which includes the cost of the manual\, certificate\, materials\, and coffee breaks. X-TICKETS-URL:http://store.lsuagcenter.com/p-2588-sanitation-control-proced ures-scp-for-fish-and-fishery-products-12924.aspx END:VEVENT END:VCALENDAR