News Release Distributed 11/04/15
BATON ROUGE, La. – The LSU AgCenter School of Nutrition and Food Sciences will conduct two food safety workshops for seafood processors in December.
The first program, Sanitation Control Procedures for Fish and Fishery Products, will be held on Dec. 14 on the LSU campus. This course is intended to assist the seafood industry in developing and implementing Sanitation Control Procedures mandated by the U.S. Food and Drug Administration.
The training is designed to educate seafood processors, packers, wholesales, importers, harvesters and warehouses about sanitation procedures. Participants who complete the course receive a certificate issued by the Association of Food and Drug Officials that fulfills the FDA requirements for seafood Sanitation Control Procedures training.
Online registration ends Dec. 11. The cost is $150 per person if registration is made before Dec. 4 and $175 after that date.
The second seafood program will be held Dec. 15-17 on the LSU campus. The class will provide training in Basic Seafood Hazard Analysis Critical Control Point, which is mandated for the seafood processors by the FDA to teach development of a HACCP plan for specific seafood products.
Cost is $275 per person if registration is made by Dec. 4 and $300 after that date. Online registration ends Dec. 11.
Advance registration is required for both courses. Credit card payments can be made online at http://store.lsuagcenter.com/events.
Payments by check can be made payable to LSU AgCenter and mailed with a registration form to LSU School of Nutrition and Food Sciences, Attention: Petrie Baker, 297 Knapp Hall, 110 LSU Union Square, Baton Rouge, LA 70803. The registration form is available online at http://nfs.lsu.edu/outreach/training.htm#p5.
For more information, contact Celika Murphy or Evelyn Gutierrez or call 225-578-5207.
Rick Bogren