Registration is now open for the one day Sanitation Control Program (SCP) and three day Seafood Hazard Analysis and Critical Control Point (HACCP) short courses. These courses will be held from January 31, 2012 (SCP) and February 1 to 3, 2012 (Seafood HACCP), in 212 Efferson Hall on the Louisiana State University (LSU) campus in Baton Rouge, Louisiana. The Sanitation Control Program is a stand-alone course but provides the basics for a better implementation of HACCP. A HACCP plan must be in place for all seafood processors in the United States and is recommended for those companies exporting products to the U.S. These short courses are taught by faculty who are approved by the Association of Food and Drug Officials (AFDO) and consists of individuals drawn from the Department of Food Science at LSU and the United States Food and Drug Administration (FDA). The curriculum is standardized and approved by the FDA. Satisfactory completion of the course ensures that the participant is acquainted with: • Sanitation principles and the critical points in the seafood processing. • The need for control programs which will detect deviations from safe operating procedures. • The processing irregularities which must be dealt with using investigative and evaluative procedures which are adequate to prevent unsafe foods from entering the distribution channels. Accommodations can be made at the Lod Cook hotel located on the LSU campus or at other hotels located in the greater Baton Rouge area (http://www.visitbatonrouge.com/). Registration fees include the cost of textbooks, refreshments, and certification. Contact information Lucina Lampila at llampila@agcenter.lsu.edu or 225-578-5190 or 225-578-5207 (Food Science main office).