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Sanitation Control Procedures (SCP)
for Fish and Fishery Products

Next training: 16 January 2018.   Registration will open soon

The Sanitation Control Procedures training is intended to assist the seafood industry in developing and implementing “Sanitation Control Procedures” as mandated by the U.S. Food and Drug Administration (FDA). This regulation is commonly know as the “Seafood HACCP Regulation” which became effective December 18, 1997. Since this date, seafood processors have been required to ‘monitor’ sanitary control procedures used during processing in order to show their compliance with good sanitary conditions and practices.

The School of Nutrition and Food Sciences offers a one day Sanitation Control Procedures for Processing Fish and Fishery Products (SCP) training designed to educate seafood processors, packers, wholesales, importers, harvesters and warehouses about sanitation procedures. Participants who complete the course receive a certificate issued by AFDO, that fulfills the FDA requirements for seafood SCP training.

INSTRUCTION

The course instructors are faculty and staff of the LSU AgCenter School of Nutrition and Food Sciences and experts appointed by the FDA and AFDO. Opportunities will be provided by the staff during the course for specific questions and/or clarifications, which may occur individually or collectively.

CERTIFICATION

Satisfactory completion of the course ensures that the participant is acquainted with:

  • An understanding of how to develop Sanitation Standard Operating Procedures (SSOP)
  • Tools to develop, implement, monitor, correct, document, and verify SSOP.

Participants who complete the course receive a certificate issued by AFDO, that fulfills the FDA requirements for seafood SCP training.


Contact Information

Registration Questions
Celika Murphy
Phone: 225-578-5207
Email: cmurphy@agcenter.lsu.edu

Lead Instructor
Evelyn Gutierrez Watts
Phone: (225)578-5207
E-mail: egwatts@agcenter.lsu.edu

revised: 15-Sep-2017 11:16