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DTSTAMP:20260407T024821
CREATED:20250623T201046Z
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UID:19017-1760605200-1760716800@alaskaseagrant.org
SUMMARY:Smoked Seafood School for Commercial Operators
DESCRIPTION:This workshop is for seafood processors looking to include value-added products in their commercial operations.  \n\n\n\nA Smoked Seafood School for general enthusiasts\, including Kodiak Island Borough residents\, is planned for January 2026. \n\n\n\nAt this workshop for commercial operators\, seafood scientists at the Kodiak Seafood and Marine Science Center will lead lectures and hands-on activities that include the principles of fish smoking\, modern smoke oven operation\, safety of smoked products\, brining\, cold smoking\, hot-smoking\, salmon jerky production and preparation of fish sausage. \n\n\n\nThe workshop will include presentations and demonstrations of food processing equipment by manufacturer representatives. \n\n\n\nMaximum enrollment is 20 participants. Participants will receive a certificate upon completion. \n\n\n\n\n\n\n\n\n\n\nRegister now\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nInstructor: Chris Sannito\, Seafood Technology SpecialistAlaska Sea Grant Marine Advisory ProgramKodiak Seafood and Marine Science Center \n\n\n\nChris has taught Alaska Seafood School courses in seafood processing and safety since 2015. He helps businesses develop new products\, and has worked extensively in quality assurance for seafood processors. \n\n\n\n\n\n\n\nInstructor: John Springer\, Northwest Territory ManagerHandtmann\, Inc. \n\n\n\nJohn spent more than 11 years working for Enviro-Pak Smokeoven Company\, designing innovative and successful smoke generators tailored for the commercial smoking industry\, and traveling around the world to teach the mechanics\, performance nuances\, and artistry of smoking. For over a decade\, he has helped educate smoking enthusiasts and professionals at the Alaska Sea Grant Smoked Seafood School. \n\n\n\n\n\n\n\n\n\n\n\nAlaska Sea Grant accommodation and code of conduct\n\n\n\nAlaska Sea Grant is committed to providing safe and welcoming environments for all who participate in activities\, meetings\, or events. Accommodation requests related to a disability should be made at least five business days in advance to sea.grant@alaska.edu. Participants and organizers of Alaska Sea Grant-sponsored activities are supported by the Alaska Sea Grant event code of conduct.
URL:https://alaskaseagrant.org/event/smoked-seafood-school-october-2025/
LOCATION:Kodiak Seafood and Marine Science Center\, 118 Trident Way\, Kodiak\, AK\, 99615\, United States
CATEGORIES:Alaska Seafood School,seafood processing
ATTACH;FMTTYPE=image/jpeg:https://alaskaseagrant.org/wp-content/uploads/2025/06/photo-by-Chris-Sannito_8299.jpeg
ORGANIZER;CN="Marc Solano":MAILTO:mcsolano@alaska.edu
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DTSTART;TZID=America/Anchorage:20251031T090000
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DTSTAMP:20260407T024821
CREATED:20250623T200412Z
LAST-MODIFIED:20250817T200314Z
UID:19010-1761901200-1761926400@alaskaseagrant.org
SUMMARY:Seafood HACCP Segment 2 — October 2025
DESCRIPTION:Alaska Sea Grant offers Seafood HACCP Segment 2 practical training via online video conferencing\, conducted at the specified time with a live instructor. \n\n\n\nThe class will cover the principles of HACCP and provide the tools and training to create a seafood HACCP plan. Students will need to register for and complete the Segment 1 training online prior to October 31\, 2025\, through the National Seafood HACCP Alliance for Training and Education. The Segment 1 training has a separate registration and fee. \n\n\n\nYou can register here for your Segment 2 training\, using the button below\, prior to completing Segment 1\, but be sure to complete the Segment 1 training before the date of this Segment 2 training. \n\n\n\nThis course meets the requirement for HACCP Segment 2. Participants will attend this HACCP training live\, using online video conferencing to complete the practical training session. The training will be conducted October 31\, 2025\, from 9 am to 4 pm. \n\n\n\nAll 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. Class size is limited to 20 participants. A basic HACCP certificate issued by the Association of Food and Drug Officials is awarded upon completion of the class. \n\n\n\nThis workshop is free for Kodiak Island Borough residents\, made possible with funding from the Kodiak Island Borough. (Kodiak Island Borough residents use registration code KB25 during checkout.) \n\n\n\n\n\n\n\n\n\n\nRegister now\n\n\n\n\n\n\n\n\n\n\n\n\n\nCourse instructor: Chris Sannito\, Seafood Technology SpecialistAlaska Sea Grant Marine Advisory ProgramKodiak Seafood and Marine Science Center \n\n\n\n\n\n\n\n\nAlaska Sea Grant accommodation and code of conduct\n\n\n\nAlaska Sea Grant is committed to providing safe and welcoming environments for all who participate in activities\, meetings\, or events. Accommodation requests related to a disability should be made at least five business days in advance to sea.grant@alaska.edu. Participants and organizers of Alaska Sea Grant-sponsored activities are supported by the Alaska Sea Grant event code of conduct.
URL:https://alaskaseagrant.org/event/seafood-haccp-segment-2-october-2025/
LOCATION:Online
CATEGORIES:Alaska Seafood School,online/distance delivery,seafood processing
ATTACH;FMTTYPE=image/jpeg:https://alaskaseagrant.org/wp-content/uploads/2025/06/JR-22-6957-226.jpg
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