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December 2019
How visualizing data on Cook Inlet wild resource harvests can improve oil spill planning and response
Alaska Sea Grant's Davin Holen will summarize a project that integrated a socio-economic data layer called the Wild Resource Harvest and Use by Cook Inlet Communities into the Cook Inlet Response Tool (CIRT) and discuss how similar information could be used in other communities impacted by oil, gas, and other natural resource and industrial activities. This talk is part of the Prince William Sound Regional Citizens' Advisory Council's Science Night 2019, looking at the latest research that affects the safe transportation…
Find out more »January 2020
2020 Alaska Young Fishermen’s Summit
In 2020, the Alaska Sea Grant Marine Advisory Program will present the 8th Alaska Young Fishermen's Summit. AYFS is designed to provide training, information and networking opportunities for commercial fishermen early in their careers.
Find out more »February 2020
Basic Seafood HACCP (Anchorage 2020)
All seafood processors in Alaska are required to have an approved Hazard Analysis Critical Control Point (HACCP) plan. This class prepares the participant to develop this plan. A basic HACCP certificate issued by the Association of Food and Drug Officials is awarded at the end of the class. HACCP class will cover the principles of HACCP and provide the tools and training to create a seafood HACCP plan. Students will be provided with textbooks and training materials. Exercises will include…
Find out more »Better Process Control School 2020
This three-day class teaches principles of thermal processing, equipment requirements, container closure evaluation, and record keeping for glass jars and cans. It is designed for retort operators, quality assurance technicians, and home canners, and will be useful for personnel in plants that pack and thermally process low acid foods and acidified foods in hermetically sealed containers. The course addresses both flexible pouch and traditional can retort operations, and includes hands-on training with thermal processing equipment. This class satisfies FDA requirements.…
Find out more »March 2020
Alaska Seafood Processing Leadership Institute, Spring 2020
Do you have an employee who, with key training, could help lead your business into the future? The Alaska Seafood Processing Leadership Institute (ASPLI) offers 80-hours of intensive professional development for employees recognized as having potential to move up in your company. The institute is designed for mid-level managers in a seafood plant—production managers, QC supervisors, seafood engineers, human resources, and corporate or administrative personnel identified by their employer as having leadership potential. Others who might benefit include practicing direct marketers, small…
Find out more »Basic Seafood HACCP (Juneau 2020)
All seafood processors in Alaska are required to have an approved Hazard Analysis Critical Control Point (HACCP) plan. This class prepares the participant to develop this plan. A basic HACCP certificate issued by the Association of Food and Drug Officials is awarded at the end of the class. HACCP class will cover the principles of HACCP and provide the tools and training to create a seafood HACCP plan. Students will be provided with textbooks and training materials. Exercises will include…
Find out more »April 2020
Western Alaska Interdisciplinary Science Conference and Forum
Visions for the Future Dillingham, Alaska The annual Western Alaska Interdisciplinary Science Conference (WAISC) aims to bring together local and indigenous knowledge of subsistence–based communities and other scientific research relevant to Western Alaska; including economic, ecological, social, and health issues important to rural communities. This is the fourth time WAISC will be held in Dillingham, and this year’s conference focuses on the future threats and opportunities in the face of a changing climate.
Find out more »Basic Seafood HACCP (Kodiak 2020)
All seafood processors in Alaska are required to have an approved Hazard Analysis Critical Control Point (HACCP) plan. This class prepares the participant to develop this plan. A basic HACCP certificate issued by the Association of Food and Drug Officials is awarded at the end of the class. HACCP class will cover the principles of HACCP and provide the tools and training to create a seafood HACCP plan. Students will be provided with textbooks and training materials. Exercises will include…
Find out more »May 2020
Sanitation Control Procedures for Seafood Processors 2020
This one day sanitation control procedures workshop is designed for all seafood processors. It covers the basic 8 points of sanitation and documentation requirements. Several demonstrations will be conducted using test kits to monitor common sanitizer residuals. The sanitation control procedures workshop is developed and sanctioned by AFDO (Association of Food and Drug Officials). The Sanitation Control Procedures course is intended to assist the seafood industry in developing and implementing sanitation control procedures as mandated by the U.S. Food and…
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