NEWSROOM
How to Assure Safe Seafood from the Gulf of Mexico
August 10, 2010
Harvest from Open Waters
Ingram Hall, Baton Rouge, LA - August 11, 2010
Laitram Machinery Co., Harahan, LA - August 12, 2010
9:00AM thru 1:00PM
Seafood expertise in Extension Services through Sea Grant Programs and the respective Universities have developed a special program to assist the seafood industry in providing additional evidence for the safety of all seafood harvested from the Gulf of Mexico. Evidence will be based on current commercial practices that are in compliance with existing regulations and backed with additional measures for practical verification. This special program is basically an updated HACCP approach as mandated by current regulations, plus additional sensory and analytical screening analytical verification and promotion to buyers and public interests.
Audience: Participants should include all seafood processing firms purchasing and selling seafood harvested about the Gulf of Mexico and related industry participants. Course participation is voluntary.
Program: Instruction will explain implementation of the program, which includes regulatory HACCP compliance procedures with sensory evaluation and monitoring to support food safety assurance. The course will also provide sensory training with actual seafood samples prepared using wild fish, shrimp, and crab harvested from local Gulf waters.
Certificates of attendance will be issued.
Registration: Registration cost is $25 to cover course expenses, and is open to seafood processors and related industry participants. Contact Stephanie Jones to register: sjones@agcenter.lsu.edu , (225) 578-5207
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