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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.
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.
Join us at the Louisiana Fisheries Forward Summit on March 11, 2020 at the Pontchartrain Center in Kenner.
Catch up on what’s new in the industry with hands-on demonstrations and an open trade show that will help all participants connect with the changing world of seafood. Produced by Louisiana Sea Grant, LSU AgCenter and the Louisiana Department of Wildlife and Fisheries – with their industry partners – it is part of the Louisiana Fisheries Forward (LFF) education initiative.
This free event will include lunch (with advance registration).
Register as a participant (fisherman or processor) or vendor.
Workshops will run throughout the day, in conjunction with a trade show that features hands-on demonstrations on safety, innovative handling and processing equipment,
gear and techniques.
- ‘Future of the Fleet’: who will be our fishermen?
- Impacts of fresh water: 2019 flooding
- Operational plans for mid-Barataria diversion project
- FDA testing of seafood imports
- LA oysters: the way forward
- Black drum/sheepshead fishery analysis
These topics and more for all seafood sectors!