Lakeview Regional expands trauma care
Lakeview Regional Medical Center has expanded its emergency department services to include 24-hour trauma coverage, including trauma surgery.
Dr. Marco Hidalgo has joined the staff at Lakeview as medical director of trauma, overseeing the treatment of trauma cases involving motor vehicle accidents, sports injuries, falls and other life-threatening injuries from traumatic events.
Meat-poultry, seafood safety workshops set
The LSU AgCenter School of Nutrition and Food Sciences will conduct two food safety workshops for seafood processors in May and a workshop for the meat and poultry slaughter and processing industry in June.
The first seafood program, Sanitation Control Procedures for Fish and Fishery Products, will be on May 26 at 212 Efferson Hall on the LSU campus. The course will assist the seafood industry in developing and implementing Sanitation Control Procedures mandated by the U.S. Food and Drug Administration. The training is designed for seafood processors, packers, wholesales, importers, harvesters and warehouses.
Participants who complete the course receive a certificate issued by the Association of Food and Drug Officials that fulfills the FDA requirements for seafood Sanitation Control Procedures training. Online registration ends May 22. The cost is $125 per person before May 15 and $150 after that date.
The second seafood program will be May 27-29 at 212 Efferson Hall. The class provides training in Basic Seafood Hazard Analysis Critical Control Point, which is mandated for the seafood processors by the FDA to teach development of a HACCP plan for specific seafood products. Cost is $250 per person by May 15 and $275 after that date. Online registration ends May 22.
The meat and poultry program on June 9-11 at 212 Efferson Hall will provide participants with hands-on experience in developing a HACCP plan, which is required for U.S. Department of Agriculture inspection of meat and poultry products. Participants completing the course will be certified by the International HACCP Alliance and will meet USDA requirements.
The course is designed for plant managers, HACCP coordinators, quality assurance and control personnel, sanitation management, and line supervisors and operators employed by meat and poultry processing plants.
The cost is $250 by May 31 and $275 after that date. Online registration is available until June 5.
The registration form is available online at http://nfs.lsu.edu/outreach/training.htm#p5.
Rural growth program covers 44 parishes
The U.S. Department of Agriculture’s Natural Resources Conservation Service in Louisiana has expanded to 44 parishes its assistance through USDA’s StrikeForce Initiative for Rural Growth and Opportunity.
Technical and financial assistance is being offered to agricultural producers to improve soil, water, plant, air and wildlife habitat on their land.
Funding is provided through NRCS’s Environmental Quality Incentives program.
USDA’s StrikeForce Initiative was established in 2010 to address specific challenges with persistent rural poverty.
The parishes are Acadia, Allen, Avoyelles, Bienville, Caddo, Caldwell, Catahoula, Claiborne, Concordia, DeSoto, East Baton Rouge, East Carroll, East Feliciana, Evangeline, Franklin, Grant, Iberia, Iberville, Jackson, Jefferson Davis, Lincoln, Madison, Morehouse, Natchitoches, Orleans, Ouachita, Pointe Coupee, Rapides, Red River, Richland, St. Bernard, St. Helena, St. James, St. Landry, St. Martin, St. Mary, Tangipahoa, Tensas, Union, Washington, Webster, West Carroll, West Feliciana and Winn.
Producers must submit applications to NRCS by May 15 to be considered for the first funding pool.
Visit a local USDA Service Center or www.nrcs.usda.gov/getstarted.
Southern sets Small Ruminants Field Day
The Southern University Ag Center will hold a Small Ruminant Field Day from 8 a.m. to 2:30 p.m. April 18 at the SU Ag Center in A. O. Williams Hall.
The free event is open to those involved with goat and sheep production or those interested in learning more about raising small ruminants.
Topics will cover herd health, marketing, forage management and composting.
The event also will include demonstrations and hands-on sessions, such as a wet lab fecal egg count, goat meat product development and tasting and practical animal husbandry techniques.