Meat and Poultry HACCP Workshop - June 2018

Price: $300.00

Date:           June 26-28, 2018
Location:    212  J. Norman Efferson Hall, LSU AgCenter, 
                     Louisiana State University Campus 
                     (Highland Road at East Parker BLVD) 
                     Baton Rouge, Louisiana

Course Description
This course covers the fundamentals of HACCP (Hazard Analysis Critical Control Point) and the application in meat and poultry slaughter and processing operations. It provides the participant with hands-on experience in developing a HACCP plan, which is required for US Department of Agriculture (USDA) inspection of meat and poultry products. This course meets USDA requirements for HACCP training. Participants will receive an International HACCP Alliance certificate upon successful completion of the course. 

The School of Nutrition and Food Sciences offers a three day Meat and Poultry HACCP training designed to educate plant managers, HACCP coordinators, quality assurance/control personnel, sanitation management, line supervisors, line operators employed by meat and poultry processing plants, and any other professionals looking to increase their knowledge of HACCP. 

Instructors are faculty and staff in the LSU AgCenter School of Nutrition and Food Sciences and by experts appointed by the USDA and Louisiana Department of Agriculture and Forestry.

Experience with nationally conducted HACCP training has shown that students benefit when involved with hands-on experience in developing HACCP plans. A presentation of developed HACCP plans will be held at the end of the training. 

Opportunities will be provided by the staff during the three-day seminar for specific questions and/or clarifications, which may occur individually or collectively.

Satisfactory completion of the course ensures that the participant is acquainted with:
        - An understanding of how to develop a HACCP plan.
        - Tools to develop, implement, monitor and verify a HACCP plan.
Participants who complete the course receive a certificate with International HACCP Alliance Seal and will meet USDA requirements. 

The registration fee is $325 per person, which includes the cost of the manuals, certificate, materials,  lunch , and coffee breaks.

Advance registration is required.  Space is limited, so please register early.

If registered by June 5th,  you receive discount price $300. Online registration closes June 19th. Registration not guarantee after this date. Cancellations before  June 5th, will be refunded in full minus processing fee, provided notification is received in writing or by telephone followed by written notification.   A substitute from the original registrant’s institution or company may attend the seminar.

Contact Information
Celika Murphy,

Lead Instructor:
Evelyn (Gutierrez) Watts, 

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