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Basic Seafood HACCP Training

When:
January 17, 2018 @ 8:30 am – January 19, 2018 @ 2:30 pm
2018-01-17T08:30:00-06:00
2018-01-19T14:30:00-06:00
Where:
Louisiana State University
Baton Rouge, LA 70808
USA

Training in Hazard Analysis Critical Control Point (HACCP) is mandated for the seafood processors by the U.S. Food and Drug Administration (FDA). Basic HACCP courses teach the principles of HACCP and empower processors to develop HACCP plans specific for each seafood product they handle or produce.

The 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.

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