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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.

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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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A hands-on event for the seafood processing community. This event is designed for anyone who has been processing for awhile or is just thinking about getting started. Beyond the Bayou will showcase talks by subject experts, equipment and chef demonstrations, and vendors and agencies will be on hand for one-on-one assistance. Lunch is provided.

Whether you’re packaging shrimp, fish, crab, or oyster now, or just thinking about getting thinking about getting involved in ‘micro-processing’, this event can take your business to the next level.

Learn from LSU seafood experts:

• Processing equipment demonstrations
  • Modified atmosphere packaging (MAP)
  • Vacuum packing
• Packaging and shipping options comparison
• Marketing strategies review
• Vendor expo for one-on-one assistance
• Product options & chef demonstrations

The 4-H Mini Barn is located across from the large barn behind the Coliseum on LSU’s campus. Parking will be available (details TBA).

The 40th Annual Louisiana Sportsman Show and Festival, Louisiana’s largest outdoor show and boat show, will be held March 14-17, 2019, at the Lamar-Dixon Expo Center in Gonzales, Louisiana. Louisiana’s premier outdoor show will feature acres of boats, fishing and hunting equipment, ATVs, tractors and lawn equipment, and activities for the entire family.

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Louisiana Sea Grant  will host the Coastal Connections competition at Louisiana State University on Friday, March 15, 2019 at 11:30 a.m.in Dalton J. Woods Auditorium in the Energy, Coast & Environment Building.  The competition, modified from the Three Minute Thesis (3MT™) approach to research communication, was an exercise in developing academic, presentation and research communication skills while supporting the development of students’ capacities to effectively explain their research. Graduate students have three minutes to present a compelling oration on their research topic and its significance using two slides. Coastal Connections focuses on the ability of students to consolidate their ideas and crystallize their research discoveries.

Visit the Coastal Connections webpage for more info