Linda Benedict, Bogren, Richard C.
A safe food supply doesn’t just happen, as 28 people could tell you after attending a three-day training session on Hazard Analysis & Critical Control Points, commonly called HACCP, at the LSU AgCenter on Feb. 2-4, 2010.
The class included individuals from Louisiana, Alaska, California, Colorado, Texas, Illinois and Arkansas. They represented processing company owners, boat owners, dock owners and company employees as well as U.S. Food and Drug Administration (FDA) employees, who attended to become HACCP certified as part of their responsibilities as field inspectors.
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
“That includes everyone in the processing chain, from dock to final processing and even fishing vessels that process on board,” said Lucina Lampila, an LSU AgCenter seafood specialist and registered dietitian.
The FDA is responsible for seafood safety, and the U.S. Department of Agriculture (USDA) is responsible for safety of other meat and poultry products.
(This article was published in the winter 2010 issue of Louisiana Agriculture.)
The LSU AgCenter and the LSU College of Agriculture