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- IHA Meat and Poultry HACCP
Next Training: (Summer) June 17-19, 2025
Training in Hazard Analysis Critical Control Point (HACCP) is mandated for the meat and poultry slaughters and processors by the USDA Food Safety Inspection Service (USDA-FSIS). This Meat and Poultry HACCP workshop teaches the principles of HACCP, and the use of guidance documents for meat and poultry processing.
The School of Nutrition and Food Sciences offers a three-day HACCP training designed to educate meat and poultry processors, packers, wholesales and warehouses about food safety.
Satisfactory completion of the course ensures that the participant is acquainted with:
Participants who complete the three-day workshop receive a certificate issued by the LSU AgCenter with the International HACCP Alliance Gold Seal that fulfills the USDA-FSIS requirements for meat and poultry HACCP training.
Instructors include faculty and staff from the LSU AgCenter School of Nutrition and Food Sciences, as well as experts from the Louisiana Department of Agriculture and Forestry (LDAF).
The registration fee is $450 per person, which includes the cost of the manuals, certificate, materials, lunch, and coffee breaks.
Registration and check in begin at 8:00 a.m. The training session starts at 8:30 a.m. and ends at 4:30 p.m. on Tuesday and Wednesday. Last day of the workshop, the training ends at 3:00 p.m. Participants must attend and participate the entire course to qualify for certification.
Advance registration is required. Space is limited, so please register early.
LSU Campus –Efferson Hall, Room 212
Corner of Highland Rd & E Parker Blvd • Baton Rouge
Event Address with map link (Google Maps)
Registration Questions
Anne Dugas
Email: annedugas@agcenter.lsu.edu
Lead Instructor
Evelyn Gutierrez Watts
Phone: (225)578-5207
E-mail: egwatts@agcenter.lsu.edu
The LSU AgCenter and the LSU College of Agriculture