This three day basic HACCP training course covers the fundamentals of HACCP (Hazard Analysis Critical Control Point) and the application in meat and poultry slaughter and processing operations. Participants who complete the course will receive a certificate from the LSU AgCenter with the International HACCP Alliance Seal that fulfills the USDA requirements for meat and poultry HACCP training.

For questions or more information, please contact:
Please contact Celika Murphy at cmurphy@agcenter.lsu.edu with any questions.