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In this article:
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| Acidified Foods School |
| Better Process Control School (BPCS) |
| IHA Meat and Poultry HACCP |
| Sanitation Control Procedures (SCP) for Fish |
AFS certifies supervisors of acidification, and container closure evaluation programs, for acidified foods. According to the FDA/USDA guidelines, each processor of acidified foods must operate with a certified supervisor on hand at all times during processing.
To assist food industries in complying with the FDA/USDA regulations, a two-day Acidified Foods School for supervisors of acidified food plants is offered by the LSU AgCenter School of Nutrition and Food Sciences in conjunction with the FDA and the Grocery Manufacturers Association Science & Education Foundation (GMA SEF).
See the Acidified Foods School website for more information about the training, and registration.
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.
See the BPCS 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 an 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 website for more information about the training and registration.
This course is to assist the seafood industry in developing and implementing “Sanitation Control Procedures” (SCP) 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.
See the SCP website for more information about the training, and registration.
The LSU AgCenter and the LSU College of Agriculture