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Come join researchers and responders as they discuss how science guides oil spill response. This workshop is designed to bring area scientists and emergency responders together to network, communicate, and form partnerships. Scientists will share research results and responders will explain response processes and priorities.
Attend in person or online via live-streaming webinar. Registration is free and includes lunch!
To register or learn more on how to participate online, visit
Join us for fun, information-filled experiences for families of all ages!
Participate in hands-on activities and enjoy the entertainment!
Take the Louisiana Pledge and learn what all of us can do to preserve and protect our environment with collective impact!
We CAN make a difference!
Join us in New Orleans!
Meet with your colleagues, friends, and other professionals in an exciting multidisciplinary setting hosted in the unique city called “The Big Easy.” Highlighting the challenges of socioeconomic research and policy in coastal systems, the 6th National Forum promises to generate collaborative efforts while providing a prominent venue for your current research, extension, or policy work. Mark your calendars for CNREP 2019 to be held May 19-21, 2019 in New Orleans, Louisiana at the Royal Sonesta Hotel.
More info: www.cnrep.lsu.edu/2019/
The Louisiana Sportsman Show — the biggest hunting and fishing show in the state — is returning to the Mercedes-Benz Superdome this summer. This show will be an encore to the hugely successful show held in Gonzales this past March. This show in the Dome will be held July 19-21.
The Sanitation Control Procedures training is intended to assist the seafood industry in developing and implementing “Sanitation Control Procedures” as mandated by the U.S. Food and Drug Administration (FDA). This regulation is commonly know as the “Seafood HACCP Regulation” which became effective December 18, 1997. Since this date, seafood processors have been required to ‘monitor’ sanitary control procedures used during processing in order to show their compliance with good sanitary conditions and practices.
The School of Nutrition and Food Sciences offers a one day Sanitation Control Procedures for Processing Fish and Fishery Products (SCP) training designed to educate seafood processors, packers, wholesales, importers, harvesters and warehouses about sanitation procedures. Participants who complete the course receive a certificate issued by AFDO, that fulfills the FDA requirements for seafood SCP training.
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.