Workshops and Trainings
In this article:
|I. PSA Grower Trainings|
|II. PSA - Train the Trainer|
|III. FSPCA Preventive Controls for Human Food|
|IV. GAPs and GHPs Workshop|
|V. Better Process Control School (BPCS)|
|VI. Reduced Oxygen Packaging HACCP|
|VII. AFDO Basic Seafood HACCP Training|
|VIII. AFDO Sanitation Control Procedures (SCP) For Fish and Fishery Products|
|VIII. IHA Meat and Poultry HACCP|
Fruit and vegetable growers and others interested in learning about produce safety, the Food Safety Modernization Act (FSMA) Produce Safety Rule, Good Agricultural Practices (GAPs), and co-management of natural resources and food safety should attend this food safety training. Individuals who participate in this course are expected to gain a basic understanding.
In addition, the PSA Grower Training Course is one way to satisfy the FSMA Produce Safety Rule requirement outlined in section 112.22(c) that requires ‘At least one supervisor or responsible party for your farm must have successfully completed food safety training at least equivalent to that received under standardized curriculum recognized as adequate by the Food and Drug Administration.
This two-day course will provide detailed information about Good Agricultural Practices (GAPs), co-management of natural resources and food safety, FSMA Produce Safety Rule requirements, and a review of the seven module PSA Grower Training curriculum. The course will also cover principles of adult education, how to incorporate the PSA curriculum into other extension trainings, developing working partnerships, expectations for trainers, and how to register a PSA Grower Training Course with the Association of Food and Drug Officials (AFDO).
Upon successful completion of the full, two-day PSA TTT, you will be a PSA Trainer. Completing this training allows you to deliver curriculum modules as a trainer in a PSA Grower Training, under the direction of a PSA Lead Trainer. Every PSA Grower Training must have at least one PSA Lead Trainer present. Anyone presenting at a PSA Grower Training must be, at minimum, a PSA Trainer.
For more information see the PSA Train-the-Trainier page
The Food Safety Modernization Act (FSMA) Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls”.
This course developed by the Food Safety Preventive Controls Alliance (FSPCA) is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”
Fresh produce food safety has emerged as a critical agricultural issue and often presents a significant financial threat to specialty crop producers. The adoption of on-farm food safety practices will assist producers in managing risk and regulatory changes. The LSU AgCenter is proud to co-sponsor a series of free Good Agricultural Practices (GAPs) and Good Handling Practices (GHPs) workshops to assist growers with implementing and adopting GAPs.”
The Better Process Control School certifies supervisors of thermal processing systems, acidification, and container closure evaluation programs for low-acid and acidified foods in closed containers. Each processor of low-acid or acidified foods must operate with a certified supervisor on hand at all times during processing. This school satisfies the training requirements specified in both the FDA and USDA regulations. Participants successfully completing the four-day course are awarded a certificate of completion and are registered with the FDA as qualified food canning supervisors.
Louisiana Department of Health and Hospitals (DHH) in Title 51 of the Louisiana Administra-tive Code requires “food establishment or re-tail food store/market that packages food using a reduced oxygen packaging method shall have a Hazard Analysis Critical Control Point (HACCP) plan.” Reduced Oxygen Pack-aging (ROP) HACCP class covers seven princi-ples of HACCP, Sanitary Code ROP, and ROP HACCP plan examples. Participants will re-ceive certificate of participation issued by LSU AgCenter School of Nutrition and Food Sciences.
The School of Nutrition and Food Sciences offers a four hour ROP HACCP training designed to educate food establishment and retail food store/market managers, HACCP coordinators, quality assurance/control personnel, sanitation management, supervisors, operators on seven principles of HACCP and State of Louisiana regulations over ROP.
See the Reduced Oxygen Packaging HACCP page for more information about the training, and registration.
The Association of Food and Drug Officials and the Seafood HACCP Alliance have developed a uniform and cost-effective AFDO/Alliance hazard analysis & critical control point (HACCP) training program for fish and fishery products. The primary purpose of the AFDO/Alliance HACCP Training Protocol is to assist the implementation of HACCP programs in commercial and regulatory settings. Participants that attend the standard three-day course will receive a "Certificate of HACCP Course Completion” from AFDO.
*Este curso también está disponible en español.
See the Basic Seafood HACCP page for more information about the training, and registration.
This course is to assist the seafood industry in developing and implementing “Sanitation Control Procedures” as mandated by the U. S. Food and Drug Administration (FDA). Course participants will learn how to draft SSOP's and build monitoring programs for FDA's 8 key sanitary conditions. Participants that attend the standard one-day course will receive a "Certificate of SCP Course Completion” from AFDO.
**Este curso también está disponible en español.
See the SCP page for more information about the training, and registration.
This course covers the fundamentals of HACCP (Hazard Analysis Critical Control Point) and the application in meat and poultry processing operations. It provides the participant with hands-on experience in developing a HACCP plan. This course is certified by the International HACCP Alliance and meets USDA requirements for HACCP training. Participants that attend the standard three-day course will receive a "Certificate of HACCP Course Completion ”from the International HACCP Alliance.
See the Meat and Poultry HACCP page for more information about the training, and registration.