AFDO Basic Seafood HACCP Training Program
Louisiana State University Agricultural Center

$160 Registration Fee includes Refreshments (Lunch is not included)
Registration Form

Date: March 29-31, 2005
(Course is limited to first 25 paid registrants)

Place: Food Processing & Technology Pilot Plant, on LSU campus.  Inside Clyde Ingraham Hall (Poultry Science Dept.). On Tower Drive, between Highland Road and Stadium Drive, Baton Rouge, LA  70803.  Parking with a visitor's pass (available at the course) is available around the building, with more parking a short walk from Efferson Hall, at Highland and E. Parker (South Gate of LSU). 

Contact:

Seafood HACCP Course Schedule
Tuesday - March 29, 2005
8:00 - 8:15 a.m.	Registration
8:15 - 8:30 a.m.	Welcome and Course Objectives
8:30 - 8:40 a.m.	Introduction to HACCP
8:40 - 9:20 a.m.	Prerequisite Programs and HACCP Preliminary Steps
9:20 - 9:40 a.m.	Commercial Processing Example and SSOPs
9:40 - 10:30 a.m.	Hazards (Biological, Chemical, and Physical)
10:30 - 10:45 a.m.	Break
10:45 - 12:00 p.m.	Principle 1: Hazard Analysis and Preventive Measures
12:00 - 1:00 p.m.	Lunch
1:00 - 1:45 p.m.	Hazard Analysis Exercise
1:45 - 2:45 p.m.	Principle 2: Identification of Critical Control Points
2:45 - 3:00 p.m.	Break
3:00 - 3:45 p.m.	Principle 3: Establishing Critical Limits
3:45 - 4:30 p.m.	Principle 4: Critical Control Point Monitoring
4:30 - 5:00 p.m.	Principle 5: Corrective Actions
Wednesday - March 30, 2005
8:00 - 8:45 a.m.	Principle 6: Verification
8:45 - 9:30 a.m.	Principle 7: Record Keeping Procedures
9:30 - 9:45 a.m.	Break
9:45 - 11:45 a.m.	Overview of FDA Seafood HACCP Regulation 1
11:45 - 1:00 p.m.	Lunch
1:00 - 2:30 p.m.	Overview of FDA Seafood HACCP Regulation 2
2:30 - 2:45 p.m.	Break
2:45 - 3:30 p.m.	Sources of Information on Preparing HACCP Plans
3:30 - 5:00 p.m.	Review and Preparation for Developing HACCP Plans: Work Session
Thursday - March 31, 2005
8:00 - 11:45 a.m.	Work Sessions: Developing HACCP Plans
11:45 - 1:00 p.m.	Lunch
Afternoon	Wrap-Up and Adjourn

*This training is approved by the FDA as a standard HACCP curriculum and meets training requirements. The AFDO Certificate of Completion will be mailed directly to you by AFDO after course completion.