News Release Distributed 03/03/15

BATON ROUGE, La. – The LSU AgCenter School of Nutrition and Food Sciences will conduct two food safety workshops for seafood processors in May and a workshop for the meat and poultry slaughter and processing industry in June.

The first seafood program, Sanitation Control Procedures for Fish and Fishery Products, will be on May 26 at 212 Efferson Hall 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 May 22. The cost is $125 per person if registration is made before May 15 and $150 after that date.

The second seafood program will be May 27-29 at 212 Efferson Hall. The class provides 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 $250 per person if registration is made by May 15 and $275 after that date. Online registration ends May 22.

The meat and poultry program on June 9-11 at 212 Efferson Hall will provide participants with hands-on experience in developing a HACCP plan, which is required for U.S. Department of Agriculture inspection of meat and poultry products. Participants completing the course will be certified by the International HACCP Alliance and will meet USDA requirements.

The course is designed for plant managers, HACCP coordinators, quality assurance and control personnel, sanitation management, and line supervisors and operators employed by meat and poultry processing plants.

The cost is $250 if registration is made by May 31 and $275 after that date. Online registration is available until June 5.

Advance registration is required for all courses.

Credit card payments can be made online at http://store.lsuagcenter.com/events.

Payment 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 about registration, contact Celika Murphy by email or Evelyn Guiterrez by email or call 225-578-5207.