Alaska Sea Grant

Seafood HACCP Segment 2 — February 2023
2023-02-24 09:00 - 16:00 (America/Anchorage) | Zoom
Alaska Sea Grant offers Seafood HACCP Segment 2 practical training 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 February 20, 2023 through the National Seafood HACCP Alliance for Training and Education. The Segment 1 training has a separate registration and fee.
You can register here for your Segment 2 training using the button below, prior to completing Segment 1, just be sure to complete the Segment 1 training before February 20, 2023.
This 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 February 24, 2023, from 9 am to 4 pm.
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. 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.
Register for HACCP

Course instructor: Chris Sannito, Seafood Technology Specialist
Alaska Sea Grant Marine Advisory Program
Kodiak Seafood and Marine Science Center

Alaska Seafood Processing Leadership Institute, Spring 2023
2023-03-06 - 2023-03-10 | Alaska Sea Grant Anchorage Office, 1007 W 3rd Ave, Anchorage, AK, 99501, United States
The Spring 2023 session of the Alaska Seafood Processing Leadership Institute is the second of a two-part program, and participants must attend both sessions, in addition to completing a company project. For more information, including application and registration information, visit the Alaska Seafood Processing Leadership Institute 2022 website.
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 direct marketers, small seafood processors or others closely involved in the seafood industry. ASPLI provides the technical training needed in the seafood industry to master leadership and management skills.
If you have questions, please contact
Quentin Fong, Seafood Marketing Specialist, 907-486-1516, qsfong@alaska.edu
Chris Sannito, Seafood Technology Specialist, 907-486-1535, csannito@alaska.edu

Seafood HACCP Segment 2 — March 2023
2023-03-24 09:00 - 16:00 | Zoom
Alaska Sea Grant offers Seafood HACCP Segment 2 practical training 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 March 22, 2023 through the National Seafood HACCP Alliance for Training and Education. The Segment 1 training has a separate registration and fee.
You can register here for your Segment 2 training using the button below, prior to completing Segment 1, just be sure to complete the Segment 1 training before March 22, 2023.
This 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 March 24, 2023, from 9 am to 4 pm.
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. 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.
Register for HACCP

Course instructor: Chris Sannito, Seafood Technology Specialist
Alaska Sea Grant Marine Advisory Program
Kodiak Seafood and Marine Science Center

Alaska Seaweed Handling and Processing Workshop 2023
2023-04-19 - 2023-04-21 | Kodiak Seafood and Marine Science Center, 118 Trident Way, Kodiak, AK, 99615, United States
This hands-on workshop will help Alaskan individuals and companies better understand what’s involved in becoming a seaweed processor. Topics covered will include those in the Seaweed Handling and Processing: Guidelines for Alaska, as well as additional topics. Applications will be required to attend, and scholarships may be available.
Materials for activities will be provided and lunches are included. Space is limited to 20 participants and participants will be selected based upon applicant review. All interested persons must submit an application by March 3.
Approved applicants will be notified by March 10, and must pay the tuition by April 1 to reserve their spots.
Go to application

Alaska Sea Grant accommodation and code of conduct
Alaska 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.

Sanitation Control Procedures for Seafood Processors — 2023
2023-04-28 08:30 - 16:30 | Zoom
Seafood processors are required to monitor sanitary control procedures used during processing, to document conformance with proper sanitary conditions and practices. This one-day Sanitation Control Procedures for Seafood Processors online workshop teaches people in the seafood industry how to develop and implement FDA-mandated sanitation control procedures, covering the basic eight points of sanitation and documentation requirements.
The workshop includes demonstrations of using test kits to monitor common sanitizer residuals.
Register for workshop

Course instructor: Chris Sannito, Seafood Technology Specialist
Alaska Sea Grant Marine Advisory Program
Kodiak Seafood and Marine Science Center

Seaweed drying forum: Meeting Alaska’s drying capacity needs
2023-07-28 09:00 - 12:10 | Zoom
As capacity increases within Alaska’s mariculture industry to meet benchmarks for growth, the state is becoming better equipped to tackle remaining industry-wide roadblocks. One such challenge is local seaweed processing capacity and know-how. Industry entrepreneurs and workers have questions about logistics and transport, technology, capacity, and community needs.
To talk through some of these issues, Alaska Sea Grant, Alaska Mariculture Alliance, and Alaska Fisheries Development Foundation are hosting an online discussion on seaweed drying. Please join us at 9:00 am on July 28 to hear from industry experts on seaweed drying equipment, processing and markets, community capacity and needs, and how seaweed processing can be supported by the U.S. Economic Development Administration Build Back Better project. Panels will be followed by Q&A.
If you are interested in learning more about processing seaweed in Alaska, we would love to see you at this online event.
Agenda — Seaweed drying forum
You can view the recordings here, or choose the option to watch on YouTube to access links to individual presentations.

Seafood HACCP Segment 2 — September 2023
2023-09-15 09:00 - 16:00 | Zoom
Alaska Sea Grant offers Seafood HACCP Segment 2 practical training 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 September 13, 2023 through the National Seafood HACCP Alliance for Training and Education. The Segment 1 training has a separate registration and fee.
You can register here for your Segment 2 training using the button below, prior to completing Segment 1, just be sure to complete the Segment 1 training before September 13, 2023.
This 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 September 15, 2023, from 9 am to 4 pm.
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. 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.
Register for HACCP

Course instructor: Chris Sannito, Seafood Technology Specialist
Alaska Sea Grant Marine Advisory Program
Kodiak Seafood and Marine Science Center

Smoked Seafood School — October 2023
2023-10-26 - 2023-10-27 | Kodiak Seafood and Marine Science Center, 118 Trident Way, Kodiak, AK, 99615, United States
9:00 am–4:00 pm Alaska Time, each day
This 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.
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.
Seminar will include live discussion and presentations from manufacturer representatives of food processing equipment.
Maximum workshop capacity is 20 participants. Participants will receive a certificate upon completion.
Register for the course

Instructor: Chris Sannito, Seafood Technology Specialist
Alaska Sea Grant Marine Advisory Program
Kodiak Seafood and Marine Science Center
Chris 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.

Instructor: John Springer, Northwest Territory Manager
Handtmann, Inc.
John 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.

Seafood HACCP Segment 2 — November 2023
2023-11-17 09:00 - 16:00 | Zoom
This event, originally scheduled for November 10, has been rescheduled to November 17.
Alaska Sea Grant offers Seafood HACCP Segment 2 practical training 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 November 15, 2023 through the National Seafood HACCP Alliance for Training and Education. The Segment 1 training has a separate registration and fee.
You can register here for your Segment 2 training using the button below, prior to completing Segment 1, just be sure to complete the Segment 1 training before November 15, 2023.
This 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 November 17, 2023, from 9 am to 4 pm.
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. 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.
Register for HACCP

Course instructor: Chris Sannito, Seafood Technology Specialist
Alaska Sea Grant Marine Advisory Program
Kodiak Seafood and Marine Science Centereaf

Seafood HACCP Segment 2 — January 2024
2024-01-26 09:00 - 16:00 | Online
Alaska Sea Grant offers Seafood HACCP Segment 2 practical training 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 January 26, 2024, through the National Seafood HACCP Alliance for Training and Education. The Segment 1 training has a separate registration and fee.
You 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.
This 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 January 26, 2024, from 9 am to 4 pm.
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. 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.
Register for HACCP

Course instructor: Chris Sannito, Seafood Technology Specialist
Alaska Sea Grant Marine Advisory Program
Kodiak Seafood and Marine Science Center

Alaska Sea Grant accommodation and code of conduct
Alaska 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.

Better Process Control School — February 2024
2024-02-07 - 2024-02-09 | Hotel Captain Cook, 939 W 5th Ave, Anchorage, AK, 99501, United States
Time: 8am–4pm each day
This three-day class covers acidified foods production and teaches the 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. Sanitation principles are discussed in detail.
The course addresses both flexible pouch and traditional can retort operations.
This class satisfies FDA requirements. Class size is limited to 20 participants, and attendees will receive a certificate on successful completion. The registration fee is $510.
Register for the course

Course instructor: Chris Sannito, Seafood Technology Specialist
Alaska Sea Grant Marine Advisory Program
Kodiak Seafood and Marine Science Center

Alaska Sea Grant accommodation and code of conduct
Alaska 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.

Seafood HACCP Segment 2 — April 2024
2024-04-12 09:00 - 16:00 | Zoom
Alaska Sea Grant offers Seafood HACCP Segment 2 practical training 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 April 12, 2024, through the National Seafood HACCP Alliance for Training and Education. The Segment 1 training has a separate registration and fee.
You 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.
This 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 April 12, 2024, from 9 am to 4 pm.
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. 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.
Register for HACCP

Course instructor: Chris Sannito, Seafood Technology Specialist
Alaska Sea Grant Marine Advisory Program
Kodiak Seafood and Marine Science Center

Alaska Sea Grant accommodation and code of conduct
Alaska 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.

Sanitation Control Procedures for Seafood Processors — 2024
2024-04-26 08:30 - 16:30 | Zoom
Seafood processors are required to monitor sanitary control procedures used during processing, to document conformance with proper sanitary conditions and practices. This one-day Sanitation Control Procedures for Seafood Processors online workshop teaches people in the seafood industry how to develop and implement FDA-mandated sanitation control procedures, covering the basic eight points of sanitation and documentation requirements.
The workshop includes demonstrations of using test kits to monitor common sanitizer residuals.
Register for workshop
Prior to the event you will receive e-mailed instructions for attending the workshop.

Course instructor: Chris Sannito, Seafood Technology Specialist
Alaska Sea Grant Marine Advisory Program
Kodiak Seafood and Marine Science Center

Alaska Sea Grant accommodation and code of conduct
Alaska 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.

Alaska Seaweed Handling and Processing Workshop: Kelp Stabilization Demonstration
2024-05-23 09:00 - 16:00 | Kodiak Seafood and Marine Science Center, 118 Trident Way, Kodiak, AK, 99615, United States
Alaska Sea Grant and GreenWave invite kelp farmers, processors and industry members to apply to participate in a free one-day demonstration of primary processing and stabilization technology for raw kelp.
Fresh seaweed degrades rapidly after harvesting, inhibiting farmers and processors from bringing a quality product to market in sufficient quantity. To solve this problem, Alaska Sea Grant, GreenWave, Macro Oceans, Kodiak Archipelago Leadership Institute and Alaska Ocean Farms have partnered to develop an open-source primary processing line capable of stabilizing kelp at ambient temperature as close to the farm as possible. If successful, this technology could be deployed in rural communities across Alaska, allowing remote kelp farms to extend the shelf life of their product and secure access to markets.
The demonstration will cover the design and operation of a processing line built to transform whole, wet, freshly harvested kelp into an intermediate chopped format to allow for easier handling and stabilization via reagents, fermentation or drying. Macro Oceans will provide stabilization reagents to be homogenized with the chopped kelp, and the end product will then be shipped to Macro Oceans’ facility in California to be monitored for stability.
The results from this trial will be made public, and project partners will make the processing line design and operating parameters freely available for the benefit of all Alaskans, particularly rural and Indigenous communities.
Travel funding is available. Priority will be given to Alaska residents, members of rural and Indigenous communities, and active kelp farmers.
Applications must be received by February 29.
For questions, contact Melissa Good.
This demonstration is funded as part of an Alaska Fisheries Development Foundation Joint Innovation Grant. Project partners include Alaska Sea Grant, GreenWave, Macro Oceans, Kodiak Archipelago Leadership Institute, and Alaska Ocean Farms. Read the full project proposal here.
Approved applicants will be notified by March 7.
Go to application

Seafood HACCP Segment 2 — September 2024
2024-09-13 09:00 - 16:00 | Zoom
Alaska Sea Grant offers Seafood HACCP Segment 2 practical training 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 September 13, 2024, through the National Seafood HACCP Alliance for Training and Education. The Segment 1 training has a separate registration and fee.
You 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.
This 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 September 13, 2024, from 9 am to 4 pm.
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. 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.
This workshop is free for Kodiak Island Borough residents, made possible with funding from the Kodiak Island Borough. (Kodiak Island Borough residents use registration code KB24 during checkout.)

Register for HACCP

Course instructor: Chris Sannito, Seafood Technology Specialist
Alaska Sea Grant Marine Advisory Program
Kodiak Seafood and Marine Science Center

Alaska Sea Grant accommodation and code of conduct
Alaska 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.

Smoked Seafood School — October 2024
2024-10-10 - 2024-10-11 | Kodiak Seafood and Marine Science Center, 118 Trident Way, Kodiak, AK, 99615, United States
The event has been moved up one week, to October 10–11. Contact the event coordinator below with questions or concerns.
9:00 am–4:00 pm Alaska Time, each day
This 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.
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.
Seminar will include live discussion and presentations from manufacturer representatives of food processing equipment.
Maximum workshop capacity is 20 participants. Participants will receive a certificate upon completion.
This workshop is free for Kodiak Island Borough residents, made possible with funding from the Kodiak Island Borough. (Kodiak Island Borough residents use registration code KB24 during checkout.)

Register for the course

Instructor: Chris Sannito, Seafood Technology Specialist
Alaska Sea Grant Marine Advisory Program
Kodiak Seafood and Marine Science Center
Chris 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.

Instructor: John Springer, Northwest Territory Manager
Handtmann, Inc.
John 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.

Alaska Sea Grant accommodation and code of conduct
Alaska 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.

Ammonia Refrigeration Assistant Operator 2 - 2024
2024-10-14 - 2024-10-18 | Kodiak Seafood and Marine Science Center, 118 Trident Way, Kodiak, AK, 99615, United States
The program focuses on equipment commonly found in Alaskan seafood processing operations, including plate freezers, ice machines, and refrigerated seawater heat exchangers. Workers will be trained for Alaska conditions, including the seasonal nature of the systems and facilities, typical maintenance periods, and running seasonal projects.

Seafood HACCP Segment 2 — November 2024
2024-11-01 09:00 - 16:00 | Zoom
Alaska Sea Grant offers Seafood HACCP Segment 2 practical training 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 November 1, 2024, through the National Seafood HACCP Alliance for Training and Education. The Segment 1 training has a separate registration and fee.
You 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.
This 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 November 1, 2024, from 9 am to 4 pm.
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. 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.
This workshop is free for Kodiak Island Borough residents, made possible with funding from the Kodiak Island Borough. (Kodiak Island Borough residents use registration code KB24 during checkout.)

Our online registration is temporarily unavailable. Please call our office at (907) 474-7086 or email Alaska Sea Grant to sign up. If you call and leave a message, please specify the event you wish to sign up for, and a return phone number to reach you.

Course instructor: Chris Sannito, Seafood Technology Specialist
Alaska Sea Grant Marine Advisory Program
Kodiak Seafood and Marine Science Center

Alaska Sea Grant accommodation and code of conduct
Alaska 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.

Alaska Seafood Processing Leadership Institute, Fall 2024
2024-11-04 - 2024-11-08 | Kodiak Seafood and Marine Science Center, 118 Trident Way, Kodiak, AK, 99615, United States
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 the 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 direct marketers, small seafood processors or others closely involved in the seafood industry. ASPLI provides the technical training needed in the seafood industry to master leadership and management skills.
Session 1 runs November 4–8 at the UAF Kodiak Seafood and Marine Science Center, where participants will learn from seafood faculty and local experts. Topics include the science of seafood, shelf life, quality and safety of Alaska’s fishery products, product development, lean manufacturing, new technologies, and seafood marketing. Participants will get hands-on experience in the KSMSC pilot plant, and local seafood plant managers will offer perspectives on the seafood industry and management.
See ASPLI sample agenda (PDF; from previous event, subject to revision).
After the Kodiak session, ASPLI participants will return to their jobs and work with an in-house mentor to identify and complete a project that improves plant operations.
The final ASPLI session will convene in Anchorage, March 3–7, 2025, focused on leadership training, project management, human resources, regulatory environment, and developing effective management styles. Experienced seafood leaders, government regulators, and management consultants will lead the classes. The goal of this session is to develop the confidence, skills, and big-picture understanding needed by tomorrow’s managers.
The fee for this program is $2,200 per person. Employers will be responsible for airfare and lodging to and from the training sites. University of Alaska Fairbanks vocational training funds offset a portion of the cost of ASPLI. The full value of this training program is approximately $6,000 per person.
Employees of companies that are members of the Alaska Research Consortium will receive a $400 discount towards their ASPLI registration.

Application instructions
If you have an employee who would benefit from ASPLI and you wish to be a sponsor, direct the prospective participant to fill out and submit an online application.
To qualify for this program, the participant must be employed in Alaska (although the company they work for is not required to be based in Alaska) and be able to commit to the full ASPLI schedule:

November 4-8, 2024, in Kodiak
November 2024–March 2025 in-plant project with your mentor
March 3–7, 2025, in Anchorage

Please answer all questions on the application.
Deadline: Applications should be submitted by October 10, 2024. Applications received after this date may be accepted if space is available. You will be notified of acceptance by email within a few working days of your application. Payment will be due by October 18, 2024.

APPLY NOW

Questions? Contact:
Quentin Fong, Seafood Marketing Specialist, 907-486-1516, qsfong@alaska.edu
Chris Sannito, Seafood Technology Specialist, 907-486-1535, csannito@alaska.edu

Alaska Sea Grant accommodation and code of conduct
Alaska 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.

Seafood HACCP Segment 2 — January 2025
2025-01-24 09:00 - 16:00 | Zoom
Alaska Sea Grant offers Seafood HACCP Segment 2 practical training 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 January 24, 2025, through the National Seafood HACCP Alliance for Training and Education. The Segment 1 training has a separate registration and fee.

You 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.

This 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 January 24, 2025, from 9 am to 4 pm.

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. 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.

This 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.)
Register for HACCP

Course instructor: Chris Sannito, Seafood Technology Specialist
Alaska Sea Grant Marine Advisory Program
Kodiak Seafood and Marine Science Center

Alaska Sea Grant accommodation and code of conduct
Alaska 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.

Better Process Control School — February 2025
2025-02-05 - 2025-02-07 | Marriott Anchorage Downtown, 820 West 7th Avenue, Anchorage, AK, 99501, United States

Alaska Seafood Processing Leadership Institute, Spring 2025
2025-03-03 00:00 - 2025-03-07 23:59 | Alaska Sea Grant Anchorage Office, 1007 W 3rd Ave, Anchorage, AK, 99501, United States
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 the 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 direct marketers, small seafood processors or others closely involved in the seafood industry. ASPLI provides the technical training needed in the seafood industry to master leadership and management skills.

The Spring 2025 session is the second of a two-part program. Session 1 of ASPLI will be held November 4–8, 2024, at the UAF Kodiak Seafood and Marine Science Center, where participants will learn from seafood faculty and local experts. Topics are the science of seafood, shelf life, quality and safety of Alaska’s fishery products, product development, lean manufacturing, new technologies, and seafood marketing. Participants will get hands-on experience in the KSMSC pilot plant, and local seafood plant managers will offer perspectives on the seafood industry and management.

After the Kodiak session, ASPLI participants will return to their jobs and work with an in-house mentor to identify and complete a project that improves plant operations.

The final ASPLI session will convene in Anchorage, March 3–7, 2025, and will focus on leadership training, project management, human resources, regulatory environment, and developing effective management styles. Experienced seafood leaders, government regulators, and management consultants will lead the classes. The goal of this sessions is to develop the confidence, skills, and the big-picture understanding needed by tomorrow’s managers.

See ASPLI sample agenda (PDF; from previous event, subject to revision).

The fee for this program is $2,200 per person. Employers will be responsible for airfare and lodging to and from the training sites. University of Alaska Fairbanks vocational training funds offset a portion of the cost of ASPLI. The full value of this training program is approximately $6,000 per person.

Application information is available on the ASPLI Fall 2024 website.

Questions? Contact:

Quentin Fong, Seafood Marketing Specialist, 907-486-1516, qsfong@alaska.eduChris Sannito, Seafood Technology Specialist, 907-486-1535, csannito@alaska.edu

Alaska Sea Grant accommodation and code of conduct

Alaska 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.

Sanitation Control Procedures for Seafood Processors — 2025
2025-04-25 09:00 - 16:00 | Online
Seafood processors are required to monitor sanitary control procedures used during processing, to document conformance with proper sanitary conditions and practices. This one-day Sanitation Control Procedures for Seafood Processors online workshop teaches people in the seafood industry how to develop and implement FDA-mandated sanitation control procedures, covering the basic eight points of sanitation and documentation requirements.

The workshop includes demonstrations of using test kits to monitor common sanitizer residuals.

This 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.)

REGISTER FOR WORKSHOP

Prior to the event you will receive e-mailed instructions for attending the workshop.

Course instructor: Chris Sannito, Seafood Technology Specialist

Alaska Sea Grant Marine Advisory ProgramKodiak Seafood and Marine Science Center

• Seafood processing• Environmental compliance• Product development• Small business operations• HACCP• Commercial fish smoking

Alaska Sea Grant accommodation and code of conduct

Alaska 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.

CANCELED — 2025 Alaska Seaweed Handling and Processing Workshop
2025-05-21 00:00 - 2025-05-23 23:59 | Kodiak Seafood and Marine Science Center, 118 Trident Way, Kodiak, AK, 99615, United States
Photo by Melissa Good/Alaska Sea Grant.

This hands-on, three-day workshop is designed to help Alaskans and Alaska businesses understand what’s involved in becoming a commercial seaweed processor. You’ll get practical guidance on permitting, regulations, equipment selection, food safety, business planning, and creating value-added products.

The workshop will cover topics outlined in the guide Seaweed Handling and Processing: Guidelines for Alaska, plus the latest science, insights, and best practices. Whether you’re new to the field or looking to expand your knowledge, this workshop will give you the tools and confidence to move forward.

Space is limited, with priority given to Alaskan residents, members of rural communities, and those active in the mariculture industry.

Additional workshop expenses, including travel and lodging, will be covered with support from the Alaska Mariculture Cluster.

Apply online by April 4 (no cost to apply).

Seafood HACCP Segment 2 — September 2025
2025-09-12 09:00 - 16:00 | Online
Alaska Sea Grant offers Seafood HACCP Segment 2 practical training 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 September 12, 2025, through the National Seafood HACCP Alliance for Training and Education. The Segment 1 training has a separate registration and fee.

You 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.

This 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 September 12, 2025, from 9 am to 4 pm.

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. 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.

This 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.)

Register now

Course instructor: Chris Sannito, Seafood Technology SpecialistAlaska Sea Grant Marine Advisory ProgramKodiak Seafood and Marine Science Center

Alaska Sea Grant accommodation and code of conduct

Alaska 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.

Smoked Seafood School for Commercial Operators
2025-10-16 09:00 - 2025-10-17 16:00 | Kodiak Seafood and Marine Science Center, 118 Trident Way, Kodiak, AK, 99615, United States
This workshop is for seafood processors looking to include value-added products in their commercial operations.

A Smoked Seafood School for general enthusiasts, including Kodiak Island Borough residents, is planned for January 2026.

At 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.

The workshop will include presentations and demonstrations of food processing equipment by manufacturer representatives.

Maximum enrollment is 20 participants. Participants will receive a certificate upon completion.

Register now

Instructor: Chris Sannito, Seafood Technology SpecialistAlaska Sea Grant Marine Advisory ProgramKodiak Seafood and Marine Science Center

Chris 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.

Instructor: John Springer, Northwest Territory ManagerHandtmann, Inc.

John 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.

Alaska Sea Grant accommodation and code of conduct

Alaska 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.

Seafood HACCP Segment 2 — October 2025
2025-10-31 09:00 - 16:00 | Online
Alaska Sea Grant offers Seafood HACCP Segment 2 practical training 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 31, 2025, through the National Seafood HACCP Alliance for Training and Education. The Segment 1 training has a separate registration and fee.

You 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.

This 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.

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. 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.

This 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.)

Register now

Course instructor: Chris Sannito, Seafood Technology SpecialistAlaska Sea Grant Marine Advisory ProgramKodiak Seafood and Marine Science Center

Alaska Sea Grant accommodation and code of conduct

Alaska 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.

Ammonia Refrigeration Assistant Operator
2025-11-03 00:00 - 2025-11-07 23:59
Training on equipment commonly found in Alaskan seafood processing operations, including plate freezers, ice machines, and refrigerated seawater heat exchangers. Workers are trained for Alaska conditions, including the seasonal nature of the systems and facilities, typical maintenance periods, and running seasonal projects.

Better Process Control School — 2026
2026-02-05 00:00 - 2026-02-07 23:59 | Hotel Captain Cook, 939 W 5th Ave, Anchorage, AK, 99501, United States
This three-day class covers acidified foods production and teaches the 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. Sanitation principles are discussed in detail.

The course addresses both flexible pouch and traditional can retort operations.

This class satisfies FDA requirements. Class size is limited to 20 participants, and attendees will receive a certificate upon successful completion. The registration fee is $510.

Kodiak residents are eligible for scholarships covering registration fees, thanks to funding from the Kodiak Island Borough. Contact Marc Solano for the discount code before registering.

Register now

Course instructor: Chris Sannito, Seafood Technology Specialist

Alaska Sea Grant Marine Advisory ProgramKodiak Seafood and Marine Science Center

• Seafood processing• Environmental compliance• Product development• Small business operations• HACCP• Commercial fish smoking

Alaska Sea Grant accommodation and code of conduct

Alaska 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.

Seafood HACCP Segment 2 — February 2026
2026-02-27 09:00 - 16:00
Alaska Sea Grant offers Seafood HACCP Segment 2 practical training 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 February 27 through the National Seafood HACCP Alliance for Training and Education. The Segment 1 training has a separate registration and fee.

You can register here for your Segment 2 training using the button below, prior to completing Segment 1, just be sure to complete the Segment 1 training before February 27.

This 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 February 27 from 9 am to 4 pm.

Kodiak residents are eligible for scholarships covering registration fees, thanks to funding from Kodiak Island Borough. Please contact Marc Solano for the discount code.

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.

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.

Register now

Course instructor: Chris Sannito, Seafood Technology Specialist

Alaska Sea Grant Marine Advisory ProgramKodiak Seafood and Marine Science Center

• Seafood processing• Environmental compliance• Product development• Small business operations• HACCP• Commercial fish smoking

Alaska Sea Grant accommodation and code of conduct

Alaska 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.
