This is a one day course to assist the seafood industry in developing and implementing “Sanitation Control Procedures” as mandated by the U. S. Food and Drug Administration (FDA) Seafood HACCP Regulation. Course participants will learn how to draft SSOP’s and build monitoring programs for FDA’s 8 key sanitary conditions. Participants that attend the standard one-day course will receive a “Certificate of SCP Course Completion” from the Association of Food and Drug Officials (AFDO).

Successful completion of this course provides compliance with the cGMP training requirements in the principles of food hygiene and food safety including the importance of employee health and personal hygiene, as appropriate to the food (21 CFR 117.4(b)(2)).

This course is offered in English twice a year in the winter and summer at the LSU AgCenter, Baton Rouge LA.

This three day basic seafood HACCP training is designed to educate seafood processors, packers, wholesalers, importers, harvesters & warehouses about seafood safety. Participants who complete the course receive a certificate issued by the Association of Food and Drug Officials (AFDO), that fulfills the FDA requirements for seafood HACCP training and USDA requirements for HACCP training targeting Siluriformes.

This course is offered in English twice a year in the winter and summer at the LSU AgCenter, Baton Rouge LA.

The course is offered in Spanish once a year in the winter.

This three day course covers the fundamentals of HACCP (Hazard Analysis Critical Control Point) and the application in meat and poultry processing operations. It provides the participant with hands-on experience in developing a HACCP plan. This course is certified by the International HACCP Alliance and meets USDA requirements for HACCP training for meat and poultry products. Participants that attend the course will receive a “Certificate of HACCP Course Completion” with the International HACCP Alliance Gold Seal.

This course is offered once a year in the summer at the LSU AgCenter, Baton Rouge, LA.

This is a four-hour course is designed to teach principles of food safety, personal hygiene practices and an overview of the Good Manufacturing Practices (GMP) from a food handler perspective. Participants receive certificate from the LSU AgCenter.

This training is offered on demand at the Seafood Processing Demonstration Lab or on site. The course is available in English and Spanish.

The cost of the course hosted at the lab is $1,200 for 10 participants ($15 for each additional participant (20 participants maximum). Travel cost is added for onsite trainings.