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May 2018
Seafood Sanitation Control Procedures – Kodiak
Seafood processors are required to monitor sanitary control procedures used during processing to show their conformance with good sanitary conditions and practices. This workshop assists in developing and implementing sanitation control procedures.
Find out more »October 2019
Smoked Seafood School 2019
Note date change: October 17–18 This two-day workshop is for anyone interested in smoking and processing fish, including home fish-smoking enthusiasts, small smokehouse operators, fishermen interested in direct marketing their fish, and commercial operators. Participants will receive a certificate upon completion of the workshop. Lectures and hands-on activities led by seafood scientists at the Kodiak Seafood and Marine Science Center will include: principles of fish smoking safety of smoked product brining filleting sockeye for curing and cold smoking hot-smoking chum, coho,…
Find out more »November 2019
Alaska Seafood Processing Leadership Institute, Fall 2019
Application deadline has been extended to October 10, 2019. 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.…
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 »May 2020
Seafood HACCP Segment 2 — May 2020
Alaska Sea Grant is now offering Seafood HACCP Segment 2 practical training session via online video conferencing, conducted at the specified time with a live instructor. The 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 May 29 through the National Seafood HACCP Alliance for Training and Education. The Segment 1 training has a separate registration…
Find out more »October 2020
Seafood HACCP Segment 2 — October 2020
Alaska Sea Grant is now offering Seafood HACCP Segment 2 practical training session via online video conferencing, conducted at the specified time with a live instructor. The 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 15 through the National Seafood HACCP Alliance for Training and Education. The Segment 1 training has a separate registration…
Find out more »Smoked Seafood School — October 2020
This online workshop is for anyone interested in smoking and processing fish, including fish–smoking enthusiasts, small smokehouse operators, fishermen interested in direct marketing their fish, and commercial operators. Seafood scientists at the Kodiak Seafood and Marine Science Center will cover 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. Smoked Seafood School 2020 will take place online, and will include discussion and live presentations…
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