FSPCA Preventive Controls for Human Food
REGISTRATION is now OPEN

The Food Safety Modernization Act (FSMA) Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls”. This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”

Registration will open soon. For more information, and a link to registration, go the FSPCA Preventive Controls for Human Food page.

PSA - Train the Trainer
REGISTRATION is now OPEN

This two-day course will provide detailed information about Good Agricultural Practices (GAPs), co-management of natural resources and food safety, FSMA Produce Safety Rule requirements, and a review of the seven module PSA Grower Training curriculum. The course will also cover principles of adult education, how to incorporate the PSA curriculum into other extension trainings, developing working partnerships, expectations for trainers, and how to register a PSA Grower Training Course with the Association of Food and Drug Officials (AFDO).

Registration will open Soon For more information, and a link to registration, go the Product Safety Alliance - Train the Trainer Course page.

The table and beyond - LSU AgCenter researchers studying use of crawfish as more than a meal.

Crawfish might make for more than just a good meal. Tail meat is the main reason farmers raise crawfish, but LSU AgCenter researcher, and School of Nutrition and Food Sciences Professor, Subramaniam Sathivel sees benefits in the entire crustacean.

He and other researchers are working on ways to add value to the Louisiana crawfish crop: potentially as minced meat; a source of chemicals for anti-aging products; and omega-3 oil for its potential health benefits or as a red food coloring.

Understanding the Food Safety Modernization Act (FSMA). The Food Safety Modernization Act (FSMA, pronounced fizz-ma) will affect farmers and consumers alike. From farm to plate, there are all manner of rules that will change the way raw food is handled. Dr. Achyut Adhikari, assistant professor at the LSU AgCenter's School of Nutrition and Food Sciences, told farmers at the Farm Bureau Federation convention there are seven primary areas they will be affected, as well as why consumers should pay attention. See what Dr. Adhikari has to say in this video interview.

The LSU AgCenter New Faculty Profile: Wenqing Xu Finds Fulfillment in Food Safety. With a three-way appointment at the AgCenter and College of Agriculture – Dr. Xu does extension work, conducts research, and teaches in the classroom. Her first priority when joining the AgCenter was to identify food safety needs in the state and work with agents and educators to create a food safety culture. Read more about Dr. Xu's passion for food-saftey issues and her reasearh interests that can help protect consumers in all walks of life from food-borne illness.

Congratulations to Dr. Marlene Janes, professor in the School of Nutrition and Food Sciences. She received the LSU Alumni Faculty Excellence Award.

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