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The information presented on this page was originally released on June 20, 2013. It may not be outdated, but please search our site for more current information. If you plan to quote or reference this information in a publication, please check with the Extension specialist or author before proceeding.

Safe handling workshop set for seafood industry

MSU Extension Service

BILOXI -- Seafood producers and processors, regulatory agents and other interested individuals can receive training on mandatory procedures for the safe production and handling of seafood during a July 8 workshop.

Specialists with Mississippi State University’s Extension Service and Mississippi Agricultural and Forestry Experiment Station will introduce participants to the principles of the Hazard Analysis Critical Control Point management system for seafood, regulated by the U.S. Food and Drug Administration.

The workshop begins at 10 a.m. and ends at noon at the Coastal Research and Extension Center in Biloxi. The center is located at 1815 Popps Ferry Road.

By law, all seafood businesses that supply seafood to U.S. buyers must adhere to the program’s requirements. The program’s seven principles help reduce, prevent or eliminate chemical, physical and biological hazards during the production, processing, handling and distribution of seafood.

Participants will learn how to conduct a hazard analysis, determine an operation’s critical control points, define critical limits, establish monitoring procedures, develop corrective actions, devise verification procedures and construct record-keeping and documentation procedures.

The workshop is free, but preregistration is required.

To register or for more information, contact Barakat Mahmoud at (228) 762-7783 or bmahmoud@ext.msstate.edu.

Released: June 20, 2013
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