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DTSTART;VALUE=DATE:20190502
DTEND;VALUE=DATE:20190504
DTSTAMP:20260403T085950
CREATED:20190205T220002Z
LAST-MODIFIED:20190314T164124Z
UID:5125-1556755200-1556927999@alaskaseagrant.org
SUMMARY:Basic Seafood HACCP (Sitka May 2019)
DESCRIPTION: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. \nHACCP 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 creating a seafood HACCP plan that identifies and controls recognized seafood hazards. Cost: $230. \nHACCP Segment 2 is available to those who take the Segment 1 online course through the National Seafood HACCP Alliance for Training and Education. Participants first complete the online course and then attend the second day of this HACCP class to complete the practical training session. Cost: $100. \nCourse agenda \nRegister for HACCP
URL:https://alaskaseagrant.org/event/basic-seafood-haccp-sitka-may-2019/
LOCATION:Sitka\, Alaska\, Sitka\, United States
CATEGORIES:seafood processing
ORGANIZER;CN="Chris Sannito":MAILTO:csannito@alaska.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20191017
DTEND;VALUE=DATE:20191019
DTSTAMP:20260403T085950
CREATED:20190531T180816Z
LAST-MODIFIED:20190912T191044Z
UID:5769-1571270400-1571443199@alaskaseagrant.org
SUMMARY:Smoked Seafood School 2019
DESCRIPTION:Note date change: October 17–18 \nThis 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. \nLectures and hands-on activities led by seafood scientists at the Kodiak Seafood and Marine Science Center will include: \n\nprinciples of fish smoking\nsafety of smoked product\nbrining\nfilleting sockeye for curing and cold smoking\nhot-smoking chum\, coho\, and black cod\npreparation of fish sausage.\n\nThe workshop\, which typically sells out\, is limited to 20 participants\, with a minimum of 10. Workshop organizers feel it is important that each participant has the opportunity to actively participate in every hands-on activity in the KSMSC pilot plant. \nParticipants must wear closed-toe shoes (preferably waterproof) at the pilot plant. Aprons\, gloves and hairnets will be provided. \nThis workshop is a partnership between Alaska Sea Grant and the Manufacturing Alaska Extension Partnership\, part of the National Institute of Standards and Technology national network. \n \nRegister for the course
URL:https://alaskaseagrant.org/event/smoked-seafood-school-2019/
LOCATION:Kodiak Seafood and Marine Science Center\, 118 Trident Way\, Kodiak\, AK\, 99615\, United States
CATEGORIES:Alaska Seafood School,seafood processing
ORGANIZER;CN="Chris Sannito":MAILTO:csannito@alaska.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20191111
DTEND;VALUE=DATE:20191116
DTSTAMP:20260403T085950
CREATED:20190212T183357Z
LAST-MODIFIED:20210225T034403Z
UID:5142-1573430400-1573862399@alaskaseagrant.org
SUMMARY:Alaska Seafood Processing Leadership Institute\, Fall 2019
DESCRIPTION:Application deadline has been extended to October 10\, 2019. \nDo 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. \nSession 1 of ASPLI begins November 11–15\, 2019 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. \nSee sample ASPLI fall session agenda. (Schedule and sessions from previous event\, and are subject to change.) \nAfter the Kodiak session\, ASPLI participants will return to their jobs and work with an in-house mentor to identify and complete a project that has an impact on plant operations. \nThe final ASPLI session will convene in Anchorage\, March 2–6\, 2020\, 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 is to develop confidence\, skills\, and the big-picture understanding needed by tomorrow’s managers. \nThe fee for this program is $2\,200 per person. Employers will be responsible for lodging and airfare to and from the training sites. University of Alaska Fairbanks vocational training funds will offset the cost of ASPLI\, estimated to be a $6\,000 per person training program. \nIf you have an employee who would benefit from ASPLI and you wish to be a sponsor\, direct the prospective ASPLI participant to fill out and submit an online application (https://seagrant.uaf.edu/events/aspli/2019/apply.php). Applications are due by October 10\, 2019. The applicant will be notified of acceptance no later than September 30\, and payment will be due October 7. \nIf you have questions\, please contact \n\nQuentin Fong\, Seafood Marketing Specialist\, 907-486-1516\, qsfong@alaska.edu\nChris Sannito\, Seafood Technology Specialist\, 907-486-1535\, csannito@alaska.edu
URL:https://alaskaseagrant.org/event/alaska-seafood-processing-leadership-institute-2019/
LOCATION:Kodiak Seafood and Marine Science Center\, 118 Trident Way\, Kodiak\, AK\, 99615\, United States
CATEGORIES:Alaska Seafood Processing Leadership Institute,Alaska Seafood School,seafood processing
ATTACH;FMTTYPE=image/jpeg:https://alaskaseagrant.org/wp-content/uploads/2019/02/aspli2013-dmercy-24-sq.jpg
ORGANIZER;CN="Quentin Fong":MAILTO:qsfong@alaska.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20200203
DTEND;VALUE=DATE:20200205
DTSTAMP:20260403T085950
CREATED:20190916T224556Z
LAST-MODIFIED:20190918T175915Z
UID:6246-1580688000-1580860799@alaskaseagrant.org
SUMMARY:Basic Seafood HACCP (Anchorage 2020)
DESCRIPTION: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. \nHACCP 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 creating a seafood HACCP plan that identifies and controls recognized seafood hazards. Cost: $230. \nHACCP Segment 2 is available to those who take the Segment 1 online course through the National Seafood HACCP Alliance for Training and Education. Participants first complete the online course and then attend the second day of this HACCP class to complete the practical training session. Cost: $100. \nCourse agenda \nRegister for HACCP
URL:https://alaskaseagrant.org/event/basic-seafood-haccp-anchorage-2020/
LOCATION:Alaska Sea Grant Anchorage Office\, 1007 W 3rd Ave\, Anchorage\, AK\, 99501\, United States
CATEGORIES:Alaska Seafood School,seafood processing
ATTACH;FMTTYPE=image/jpeg:https://alaskaseagrant.org/wp-content/uploads/2018/01/salmon-pinbones-34.jpg
ORGANIZER;CN="Chris Sannito":MAILTO:csannito@alaska.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20200205
DTEND;VALUE=DATE:20200208
DTSTAMP:20260403T085950
CREATED:20190916T220436Z
LAST-MODIFIED:20190916T220436Z
UID:6238-1580860800-1581119999@alaskaseagrant.org
SUMMARY:Better Process Control School 2020
DESCRIPTION: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. \nThe course addresses both flexible pouch and traditional can retort operations\, and includes hands-on training with thermal processing equipment. \nThis class satisfies FDA requirements. Attendees will receive a certificate on successful completion. The registration fee is $510. \nRegister for the course
URL:https://alaskaseagrant.org/event/better-process-control-school-2020/
LOCATION:Alaska Sea Grant Anchorage Office\, 1007 W 3rd Ave\, Anchorage\, AK\, 99501\, United States
CATEGORIES:Alaska Seafood School,seafood processing
ATTACH;FMTTYPE=image/jpeg:https://alaskaseagrant.org/wp-content/uploads/2019/09/salmon-cans-Himmelbloom-sq.jpg
ORGANIZER;CN="Chris Sannito":MAILTO:csannito@alaska.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20200302
DTEND;VALUE=DATE:20200307
DTSTAMP:20260403T085950
CREATED:20190214T014238Z
LAST-MODIFIED:20200219T235339Z
UID:5145-1583107200-1583539199@alaskaseagrant.org
SUMMARY:Alaska Seafood Processing Leadership Institute\, Spring 2020
DESCRIPTION: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 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. \nThe Spring 2020 session is the second of a two-part program. Session 1 of ASPLI will be held November 11–15\, 2019 at the Kodiak Seafood and Marine Science Center (a University of Alaska Fairbanks facility) 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. \nAfter the Kodiak session\, ASPLI participants will return to their jobs and work with an in-house mentor to identify and complete a project that has an impact on plant operations. \nThe final ASPLI session will convene in Anchorage\, March 2–6\, 2020\, 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 is to develop confidence\, skills\, and the big-picture understanding needed by tomorrow’s managers. \nSee updated 2020 ASPLI spring session agenda (subject to change). \nThe fee for this program is $2\,200 per person. Employers will be responsible for lodging and airfare to and from the training sites. University of Alaska Fairbanks vocational training funds will offset the cost of ASPLI\, estimated to be a $6\,000 per person training program. \nIf you have an employee who would benefit from ASPLI and you wish to be a sponsor\, direct the prospective ASPLI participant to fill out and submit an online application (https://seagrant.uaf.edu/events/aspli/2019/apply.php). Applications are due by September 15\, 2019. The applicant will be notified of acceptance no later than September 30\, and payment will be due October 7. \nIf you have questions\, please contact \n\nQuentin Fong\, Seafood Marketing Specialist\, 907-486-1516\, qsfong@alaska.edu\nChris Sannito\, Seafood Technology Specialist\, 907-486-1535\, csannito@alaska.edu
URL:https://alaskaseagrant.org/event/alaska-seafood-processing-leadership-institute-spring-2020/
LOCATION:Alaska Sea Grant Anchorage Office\, 1007 W 3rd Ave\, Anchorage\, AK\, 99501\, United States
CATEGORIES:Alaska Seafood Processing Leadership Institute,seafood processing
ORGANIZER;CN="Quentin Fong":MAILTO:qsfong@alaska.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Anchorage:20200529T090000
DTEND;TZID=America/Anchorage:20200529T160000
DTSTAMP:20260403T085950
CREATED:20200515T003049Z
LAST-MODIFIED:20201218T205054Z
UID:6977-1590742800-1590768000@alaskaseagrant.org
SUMMARY:Seafood HACCP Segment 2 — May 2020
DESCRIPTION: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. \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 May 29 through the National Seafood HACCP Alliance for Training and Education. The Segment 1 training has a separate registration and fee. \nYou 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 May 29. \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 May 29\, 2020\, from 9 am to 4 pm. \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. A basic HACCP certificate issued by the Association of Food and Drug Officials is awarded upon completion of the class. \nRegister for HACCP
URL:https://alaskaseagrant.org/event/seafood-haccp-segment-2-may-2020/
LOCATION:Online
CATEGORIES:Alaska Seafood School,online/distance delivery,seafood processing
ATTACH;FMTTYPE=image/jpeg:https://alaskaseagrant.org/wp-content/uploads/2019/02/Chris-Sannito-34-sq.jpg
ORGANIZER;CN="Chris Sannito":MAILTO:csannito@alaska.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Anchorage:20201015T090000
DTEND;TZID=America/Anchorage:20201015T160000
DTSTAMP:20260403T085950
CREATED:20200903T034848Z
LAST-MODIFIED:20201218T204936Z
UID:7305-1602752400-1602777600@alaskaseagrant.org
SUMMARY:Seafood HACCP Segment 2 — October 2020
DESCRIPTION: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. \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 15 through the National Seafood HACCP Alliance for Training and Education. The Segment 1 training has a separate registration and fee. \nYou 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 October 15. \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 15\, 2020\, from 9 am to 4 pm. \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. A basic HACCP certificate issued by the Association of Food and Drug Officials is awarded upon completion of the class. \nRegister for HACCP
URL:https://alaskaseagrant.org/event/seafood-haccp-segment-2-oct-2020/
LOCATION:Online
CATEGORIES:Alaska Seafood School,online/distance delivery,seafood processing
ATTACH;FMTTYPE=image/jpeg:https://alaskaseagrant.org/wp-content/uploads/2019/02/Chris-Sannito-34-sq.jpg
ORGANIZER;CN="Chris Sannito":MAILTO:csannito@alaska.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Anchorage:20201030T090000
DTEND;TZID=America/Anchorage:20201030T150000
DTSTAMP:20260403T085950
CREATED:20200929T222004Z
LAST-MODIFIED:20201218T204924Z
UID:7403-1604048400-1604070000@alaskaseagrant.org
SUMMARY:Smoked Seafood School — October 2020
DESCRIPTION: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. \nSeafood 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. \nSmoked Seafood School 2020 will take place online\, and will include discussion and live presentations from representatives of food processing equipment manufacturers. \nThis workshop is a partnership between Alaska Sea Grant and the Manufacturing Alaska Extension Partnership\, part of the National Institute of Standards and Technology national network. \n \nRegister for the course
URL:https://alaskaseagrant.org/event/smoked-seafood-school-2020/
LOCATION:Online
CATEGORIES:Alaska Seafood School,online/distance delivery,seafood processing
ATTACH;FMTTYPE=image/jpeg:https://alaskaseagrant.org/wp-content/uploads/2018/09/Smoked-Seafood.jpg
ORGANIZER;CN="Chris Sannito":MAILTO:csannito@alaska.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20210128
DTEND;VALUE=DATE:20210130
DTSTAMP:20260403T085950
CREATED:20201219T014118Z
LAST-MODIFIED:20210720T001135Z
UID:7711-1611792000-1611964799@alaskaseagrant.org
SUMMARY:Smoked Seafood School — January 2021
DESCRIPTION:Time: 1–4 pm AKST\n \nThis two-day 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. \nSeafood 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. \nThe January 2021 Smoked Seafood School will be held online over two days\, three hours each day\, and will include discussion and live presentations from representatives of food processing equipment manufacturers. The class is limited to 20 participants. \nThis workshop is a partnership between Alaska Sea Grant and the Manufacturing Alaska Extension Partnership\, part of the National Institute of Standards and Technology national network. \n  \n \nRegister for the course \n  \n \n 
URL:https://alaskaseagrant.org/event/smoked-seafood-school-january-2021/
LOCATION:Online
CATEGORIES:Alaska Seafood School,seafood processing
ATTACH;FMTTYPE=image/jpeg:https://alaskaseagrant.org/wp-content/uploads/2018/08/smoked-salmon-by-gsheffield3-with-credit.jpg
ORGANIZER;CN="Chris Sannito":MAILTO:csannito@alaska.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Anchorage:20210219T090000
DTEND;TZID=America/Anchorage:20210219T160000
DTSTAMP:20260403T085950
CREATED:20210114T185551Z
LAST-MODIFIED:20210209T230137Z
UID:7731-1613725200-1613750400@alaskaseagrant.org
SUMMARY:Seafood HACCP Segment 2 — February 2021
DESCRIPTION: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. \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 February 19 through the National Seafood HACCP Alliance for Training and Education. The Segment 1 training has a separate registration and fee. \nYou 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 19. \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 February 19\, 2021\, from 9 am to 4 pm. \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. A basic HACCP certificate issued by the Association of Food and Drug Officials is awarded upon completion of the class. \n  \nRegister for HACCP \n  \n \n 
URL:https://alaskaseagrant.org/event/seafood-haccp-segment-2-february-2021/
LOCATION:Online
CATEGORIES:Alaska Seafood School,online/distance delivery,seafood processing
ATTACH;FMTTYPE=image/jpeg:https://alaskaseagrant.org/wp-content/uploads/2019/02/Pollock3-asg-byers.jpg
ORGANIZER;CN="Chris Sannito":MAILTO:csannito@alaska.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20210324
DTEND;VALUE=DATE:20210326
DTSTAMP:20260403T085950
CREATED:20210322T222046Z
LAST-MODIFIED:20210323T162736Z
UID:7733-1616544000-1616716799@alaskaseagrant.org
SUMMARY:Better Process Control School — March 2021
DESCRIPTION:Thank you for your interest in the Better Process Control School. At this time\, we are postponing this class until we are able to meet safely in person. To be added to the waitlist\, please fill out the BPCS waitlist form. When a date and location is determined\, you will be sent an email for early registration.  \nThis two-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. \nThe course addresses both flexible pouch and traditional can retort operations\, and includes hands-on training with thermal processing equipment. \nThis class satisfies FDA requirements. Attendees will receive a certificate on successful completion. \n  \n  \n \n 
URL:https://alaskaseagrant.org/event/better-process-control-school-march-2021/
CATEGORIES:Alaska Seafood School,seafood processing
ATTACH;FMTTYPE=image/jpeg:https://alaskaseagrant.org/wp-content/uploads/2019/09/salmon-cans-Himmelbloom-sq.jpg
ORGANIZER;CN="Chris Sannito":MAILTO:csannito@alaska.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Anchorage:20210402T083000
DTEND;TZID=America/Anchorage:20210402T163000
DTSTAMP:20260403T085950
CREATED:20210304T010129Z
LAST-MODIFIED:20210327T001622Z
UID:7785-1617352200-1617381000@alaskaseagrant.org
SUMMARY:Sanitation Control Procedures for Seafood Processors
DESCRIPTION: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. \nThe workshop includes demonstrations of using test kits to monitor common sanitizer residuals. \nThis training is provided through a partnership between Alaska Sea Grant and the Alaska Manufacturing Extension Partnership which is part of the National Institute of Standards and Technology national network. \nRegister now
URL:https://alaskaseagrant.org/event/sanitation-control-procedures-2021/
LOCATION:Online
CATEGORIES:Alaska Seafood School,online/distance delivery,seafood processing
ATTACH;FMTTYPE=image/jpeg:https://alaskaseagrant.org/wp-content/uploads/2021/03/surimi-machine-square.jpg
ORGANIZER;CN="Chris Sannito":MAILTO:csannito@alaska.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Anchorage:20210416T090000
DTEND;TZID=America/Anchorage:20210416T160000
DTSTAMP:20260403T085950
CREATED:20210217T235319Z
LAST-MODIFIED:20210225T182032Z
UID:7881-1618563600-1618588800@alaskaseagrant.org
SUMMARY:Seafood HACCP Segment 2 — April 2021
DESCRIPTION: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. \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 April 16 through the National Seafood HACCP Alliance for Training and Education. The Segment 1 training has a separate registration and fee. \nYou can register here for your Segment 2 training prior to completing Segment 1; just be sure to complete the Segment 1 training before April 16. \nThis course meets the requirement for HACCP Segment 2\, and is limited to 20 participants. Participants will attend this HACCP training live\, using online video conferencing to complete the practical training session. The training will be conducted April 16\, 2021\, from 9 am to 4 pm. \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. A basic HACCP certificate issued by the Association of Food and Drug Officials is awarded upon completion of the class. \n  \nRegister for HACCP \n  \n \n 
URL:https://alaskaseagrant.org/event/seafood-haccp-segment-two-april-2021/
LOCATION:Online
CATEGORIES:Alaska Seafood School,online/distance delivery,seafood processing
ATTACH;FMTTYPE=image/jpeg:https://alaskaseagrant.org/wp-content/uploads/2021/02/haccp.jpeg
ORGANIZER;CN="Chris Sannito":MAILTO:csannito@alaska.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Anchorage:20210428T120000
DTEND;TZID=America/Anchorage:20210428T140000
DTSTAMP:20260403T085950
CREATED:20210326T003906Z
LAST-MODIFIED:20210329T210053Z
UID:8088-1619611200-1619618400@alaskaseagrant.org
SUMMARY:COVID-19 webinar: Federal and State guidance and mandates for the Alaskan commercial fishing and seafood processing industries
DESCRIPTION:As Alaska gears up for another fishing season in the midst of the ongoing COVID-19 pandemic\, Alaska Sea Grant is assisting seafood processors and commercial fishing operations with accessing and understanding current safety operations guidance and mandates. \nThis webinar will feature presentations from the CDC/NIOSH\, the Alaska Department of Health and Social Services\, and the State of Alaska COVID-19 Unified Command. The event will include the most up-to-date science and guidelines\, which have changed since the summer of 2020. \nCDC/NIOSH will present current guidance for land-based seafood processors. Topics addressed will include  \n\nreview of the CDC’s federal guidelines related to workplace safety\nclose-contact workplace safety and how to remain safe when you must work less than 6 feet apart\ncontrol measures such as elimination\, engineering\, work policies/procedures\, vaccinations\, and the proper use of PPE\nthe science of vaccines and why vaccinations are important for people who are working in close quarters who can’t socially distance\n\nThe Department of Health and Social Services\, and State of Alaska COVID-19 Unified Command will focus their presentations on workplace measures to promote safety\, vaccine availability\, how to schedule an appointment to receive a vaccine in Alaska\, and any current statewide health or travel mandates. State mandates and vaccine availability have changed since the summer of 2020. \nRegistration is required to attend the webinar. \nThere will be limited time for questions at the end of the webinar. Registrants are encouraged to submit questions in advance during the registration process. This will enable the presenters to address questions during their presentations. \nRegister now \nFor additional information about managing COVID-19 risk\, including state and federal guidance and how to apply for relief\, visit Alaska Sea Grant’s COVID-19 resources.  \n 
URL:https://alaskaseagrant.org/event/covid-19-guidance-for-alaskan-commercial-fishing-and-seafood-processing/
LOCATION:Online
CATEGORIES:FishBiz,marine safety,online/distance delivery,seafood processing
ATTACH;FMTTYPE=image/png:https://alaskaseagrant.org/wp-content/uploads/2021/03/COVID-webinar-image.png
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20210507
DTEND;VALUE=DATE:20210510
DTSTAMP:20260403T085950
CREATED:20210423T203947Z
LAST-MODIFIED:20210423T204309Z
UID:8168-1620345600-1620604799@alaskaseagrant.org
SUMMARY:Introduction to Marine Refrigeration
DESCRIPTION:Dates: May 7–9\, 2021\nTimes: Friday\, May 7: 6-8pm; Saturday\, May 8: 9am–5pm\, Sunday\, May 9: 9am-3pm \nThe Refrigerated Sea Water workshop is a 2.5 day in-person event to teach RSW system owners and operators operation\, maintenance\, and basic troubleshooting. \nThe Refrigerated Sea Water workshop covers heat theory\, basic refrigeration theory\, and control systems and applies this knowledge to Refrigerated Seawater (RSW) systems. The event instructs students in the operation\, maintenance\, and basic troubleshooting of RSW systems. This is an entry level class and assumes no previous knowledge of refrigeration and control systems. This class will also include a module and discussion on hydraulic system requirements for hydraulic-drive RSW systems. \nRegister for Intro to Marine Refrigeration
URL:https://alaskaseagrant.org/event/introduction-to-marine-refrigeration/
LOCATION:UAF Bristol Bay Campus\, 527 Seward St\, Dillingham\, AK\, 99576\, United States
CATEGORIES:seafood processing
ATTACH;FMTTYPE=image/jpeg:https://alaskaseagrant.org/wp-content/uploads/2021/04/RSW_control.jpg
ORGANIZER;CN="Gabe Dunham":MAILTO:gabe.dunham@alaska.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Anchorage:20210507T090000
DTEND;TZID=America/Anchorage:20210507T160000
DTSTAMP:20260403T085950
CREATED:20210121T155927Z
LAST-MODIFIED:20210217T213707Z
UID:7781-1620378000-1620403200@alaskaseagrant.org
SUMMARY:Seafood HACCP Segment 2 — May 2021
DESCRIPTION: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. \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 May 7 through the National Seafood HACCP Alliance for Training and Education. The Segment 1 training has a separate registration and fee. \nYou 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 May 7. \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 May 7\, 2021\, from 9 am to 4 pm. \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  \nRegister for HACCP \n  \n \n 
URL:https://alaskaseagrant.org/event/seafood-haccp-segment-2-may-2021/
LOCATION:Online
CATEGORIES:Alaska Seafood School,online/distance delivery,seafood processing
ATTACH;FMTTYPE=image/jpeg:https://alaskaseagrant.org/wp-content/uploads/2018/01/salmon-pinbones-34.jpg
ORGANIZER;CN="Chris Sannito":MAILTO:csannito@alaska.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20211014
DTEND;VALUE=DATE:20211016
DTSTAMP:20260403T085950
CREATED:20210719T232946Z
LAST-MODIFIED:20211013T225045Z
UID:8539-1634169600-1634342399@alaskaseagrant.org
SUMMARY:Smoked Seafood School — October 2021
DESCRIPTION:1:00–4:00 pm Alaska Time\, each day \nThis two-day 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. \nSeafood 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. \nThe October 2021 Smoked Seafood School will be held online over two days\, three hours each day\, and will include discussion and live presentations from representatives of food processing equipment manufacturers. The class is limited to 30 participants. \nThis workshop is a partnership between Alaska Sea Grant and the Manufacturing Alaska Extension Partnership\, part of the National Institute of Standards and Technology national network. \n  \nRegister for the course \n  \n \n 
URL:https://alaskaseagrant.org/event/smoked-seafood-school-october-2021/
LOCATION:Online
CATEGORIES:Alaska Seafood School,online/distance delivery,seafood processing
ATTACH;FMTTYPE=image/jpeg:https://alaskaseagrant.org/wp-content/uploads/2018/09/Smoked-Seafood.jpg
ORGANIZER;CN="Chris Sannito":MAILTO:csannito@alaska.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Anchorage:20211105T090000
DTEND;TZID=America/Anchorage:20211105T160000
DTSTAMP:20260403T085950
CREATED:20210928T220828Z
LAST-MODIFIED:20211025T195611Z
UID:8846-1636102800-1636128000@alaskaseagrant.org
SUMMARY:Seafood HACCP Segment 2 — November 2021
DESCRIPTION:Alaska Sea Grant offers Seafood HACCP Segment 2 practical training via online video conferencing\, conducted at the specified time with a live instructor. \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 November 5 through the National Seafood HACCP Alliance for Training and Education. The Segment 1 training has a separate registration and fee. \nYou 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 5\, 2021. \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 November 5\, 2021\, from 9 am to 4 pm. \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  \nRegister for HACCP \n  \n   
URL:https://alaskaseagrant.org/event/seafood-haccp-segment-2-november-2021/
LOCATION:Zoom
CATEGORIES:Alaska Seafood School,online/distance delivery,seafood processing
ATTACH;FMTTYPE=image/jpeg:https://alaskaseagrant.org/wp-content/uploads/2021/09/haccp-e1632867025162.jpeg
ORGANIZER;CN="Chris Sannito":MAILTO:csannito@alaska.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20220209
DTEND;VALUE=DATE:20220212
DTSTAMP:20260403T085950
CREATED:20211207T201957Z
LAST-MODIFIED:20220127T070705Z
UID:9248-1644364800-1644623999@alaskaseagrant.org
SUMMARY:Better Process Control School — February 2022
DESCRIPTION:Time: 8am–4pm each day \nThis 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. \nThe course addresses both flexible pouch and traditional can retort operations. \nThis class satisfies FDA requirements. Class size is limited to 20 participants\, and attendees will receive a certificate on successful completion. The registration fee is $480. \n  \nRegister for the course \n  \n \n  \nCourse instructor: Chris Sannito\, Seafood Technology Specialist\nAlaska Sea Grant Marine Advisory Program\nKodiak Seafood and Marine Science Center \n  \n  \nUniversity of Alaska COVID INFORMATION: Face coverings are required indoors\, and outdoors when it is not possible to stay 6 feet away from others. The University of Alaska face masking guidance and the UAF face coverings policy provide more details. We’ll use guidance from the CDC to ensure a safe classroom environment. We’ll be cleaning things more frequently and will have masks and cleaning supplies available for those who need them. Some classrooms may have seats blocked off to ensure adequate physical distance between students.  \n  \n \n 
URL:https://alaskaseagrant.org/event/better-process-control-school-february-2022/
LOCATION:Hotel Captain Cook\, 939 W 5th Ave\, Anchorage\, AK\, 99501\, United States
CATEGORIES:Alaska Seafood School,seafood processing
ATTACH;FMTTYPE=image/jpeg:https://alaskaseagrant.org/wp-content/uploads/2019/09/salmon-cans-Himmelbloom-sq.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Anchorage:20220304T090000
DTEND;TZID=America/Anchorage:20220304T160000
DTSTAMP:20260403T085950
CREATED:20220121T202520Z
LAST-MODIFIED:20220208T182711Z
UID:9436-1646384400-1646409600@alaskaseagrant.org
SUMMARY:Seafood HACCP Segment 2 — March 2022
DESCRIPTION:Alaska Sea Grant offers Seafood HACCP Segment 2 practical training via online video conferencing\, conducted at the specified time with a live instructor. \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 March 4 through the National Seafood HACCP Alliance for Training and Education. The Segment 1 training has a separate registration and fee. \nYou 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 4\, 2022. \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 March 4\, 2022\, from 9 am to 4 pm. \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. \nPlease note: this workshop is scheduled to be delivered via Zoom. If COVID-19 numbers improve one month prior to the workshop\, we would like to offer this class in-person in Kodiak\, Alaska at the Kodiak Seafood and Marine Science Center. You will be notified if this changes.  \n  \nRegister for HACCP \n  \n \n  \nCourse instructor: Chris Sannito\, Seafood Technology Specialist\nAlaska Sea Grant Marine Advisory Program\nKodiak Seafood and Marine Science Center \n  \n  \n \n 
URL:https://alaskaseagrant.org/event/seafood-haccp-segment-2-march-2022/
LOCATION:Zoom
CATEGORIES:Alaska Seafood School,online/distance delivery,seafood processing
ATTACH;FMTTYPE=image/jpeg:https://alaskaseagrant.org/wp-content/uploads/2019/02/Chris-Sannito-34-sq.jpg
ORGANIZER;CN="Chris Sannito":MAILTO:csannito@alaska.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Anchorage:20220401T083000
DTEND;TZID=America/Anchorage:20220401T163000
DTSTAMP:20260403T085950
CREATED:20220121T214957Z
LAST-MODIFIED:20220316T161534Z
UID:9461-1648801800-1648830600@alaskaseagrant.org
SUMMARY:Sanitation Control Procedures for Seafood Processors
DESCRIPTION:  \nWorkshop registration \nSeafood 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. \n  \nThe workshop includes demonstrations of using test kits to monitor common sanitizer residuals. \n  \n \n  \nCourse instructor: Chris Sannito\, Seafood Technology Specialist\nAlaska Sea Grant Marine Advisory Program\nKodiak Seafood and Marine Science Center \n  \n 
URL:https://alaskaseagrant.org/event/sanitation-control-procedures-for-seafood-processors-2022/
LOCATION:Zoom
CATEGORIES:Alaska Seafood School,online/distance delivery,seafood processing
ATTACH;FMTTYPE=image/jpeg:https://alaskaseagrant.org/wp-content/uploads/2021/03/surimi-machine-square.jpg
ORGANIZER;CN="Chris Sannito":MAILTO:csannito@alaska.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20220420
DTEND;VALUE=DATE:20220423
DTSTAMP:20260403T085950
CREATED:20220222T203441Z
LAST-MODIFIED:20230705T151050Z
UID:9688-1650412800-1650671999@alaskaseagrant.org
SUMMARY:Alaska Seaweed Handling and Processing Workshop 2022
DESCRIPTION:This three-day hands-on workshop will cover the fundamentals of starting a commercial seaweed processing business\, and will take place at the Kodiak Seafood and Marine Science Center in Kodiak\, Alaska. The course is designed for individuals interested in or already working in the seafood processing\, mariculture and food production industries. Participants will be responsible for their own travel and lodging expenses and meals outside of workshop hours. Travel support may be available for participants coming from southwest Alaska. \nTopics covered will include \n\noverview of the seaweed industry\nregulations and permitting for processing food products\nprocessing economics and business management\nprocessing equipment\nstabilization techniques\npackaging\nfood safety\nvalue-added product development\n\nMaterials 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 8. \nApproved applicants will be notified by March 15\, and must pay the tuition by April 1 to reserve their spots. \nGo to application
URL:https://alaskaseagrant.org/event/alaska-seaweed-handling-and-processing-workshop/
LOCATION:Kodiak Seafood and Marine Science Center\, 118 Trident Way\, Kodiak\, AK\, 99615\, United States
CATEGORIES:mariculture,seafood processing
ATTACH;FMTTYPE=image/png:https://alaskaseagrant.org/wp-content/uploads/2022/02/Screen-Shot-2022-02-21-at-8.41.54-PM.png
ORGANIZER;CN="Melissa Good":MAILTO:melissa.good@alaska.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Anchorage:20220425T080000
DTEND;TZID=America/Anchorage:20220425T170000
DTSTAMP:20260403T085950
CREATED:20220411T172246Z
LAST-MODIFIED:20220413T153036Z
UID:10624-1650873600-1650906000@alaskaseagrant.org
SUMMARY:Seafood Processing Supervisor Training — April 25
DESCRIPTION:This 8-hour practical and interactive\, workshop is for seafood processors who hope to step into supervisory roles for the first time. \nThe workshop will cover: \n\nThe role of a supervisor\nConflict resolution\nLeadership and ethics\nCommunications\nDecision making and managing change\nMotivation\, training and team building\nSupervising a diverse workforce\n\nSpanish and Tagalog translation will be provided\, and lunch will be included. \n  \nRegister for this workshop \n 
URL:https://alaskaseagrant.org/event/seafood-processing-supervisor-training-april-25/
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/2022/04/JR-22-6957-184.jpg
ORGANIZER;CN="Quentin Fong":MAILTO:qsfong@alaska.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Anchorage:20220426T080000
DTEND;TZID=America/Anchorage:20220426T170000
DTSTAMP:20260403T085950
CREATED:20220411T173209Z
LAST-MODIFIED:20220411T173357Z
UID:10632-1650960000-1650992400@alaskaseagrant.org
SUMMARY:Seafood Processing Supervisor Training — April 26
DESCRIPTION:This 8-hour practical and interactive\, workshop is for seafood processors who hope to step into supervisory roles for the first time. \nThe workshop will cover: \n\nThe role of a supervisor\nConflict resolution\nLeadership and ethics\nCommunications\nDecision making and managing change\nMotivation\, training and team building\nSupervising a diverse workforce\n\nSpanish and Tagalog translation will be provided\, and lunch will be included. \n  \nRegister for this workshop \n 
URL:https://alaskaseagrant.org/event/seafood-processing-supervisor-training-april-26/
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/2022/04/JR-22-6957-184.jpg
ORGANIZER;CN="Quentin Fong":MAILTO:qsfong@alaska.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Anchorage:20220429T090000
DTEND;TZID=America/Anchorage:20220429T160000
DTSTAMP:20260403T085950
CREATED:20220121T210641Z
LAST-MODIFIED:20220316T162933Z
UID:9455-1651222800-1651248000@alaskaseagrant.org
SUMMARY:Seafood HACCP Segment 2 — April 2022
DESCRIPTION:Alaska Sea Grant offers Seafood HACCP Segment 2 practical training via online video conferencing\, conducted at the specified time with a live instructor. \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 April 29 through the National Seafood HACCP Alliance for Training and Education. The Segment 1 training has a separate registration and fee. \nYou 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 April 29\, 2022. \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 April 29\, 2022\, from 9 am to 4 pm. \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. \nPlease note: this workshop is scheduled to be delivered via Zoom. If COVID-19 numbers improve one month prior to the workshop\, we would like to offer this class in-person in Kodiak\, Alaska at the Kodiak Seafood and Marine Science Center. You will be notified if this changes.  \n  \nRegister for HACCP \n  \n \n  \nCourse instructor: Chris Sannito\, Seafood Technology Specialist\nAlaska Sea Grant Marine Advisory Program\nKodiak Seafood and Marine Science Center \n  \n  \n \n 
URL:https://alaskaseagrant.org/event/seafood-haccp-segment-2-april-2022/
LOCATION:Zoom
CATEGORIES:Alaska Seafood School,online/distance delivery,seafood processing
ATTACH;FMTTYPE=image/jpeg:https://alaskaseagrant.org/wp-content/uploads/2021/09/haccp-e1632867025162.jpeg
ORGANIZER;CN="Chris Sannito":MAILTO:csannito@alaska.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Anchorage:20220603T090000
DTEND;TZID=America/Anchorage:20220603T160000
DTSTAMP:20260403T085950
CREATED:20220121T211412Z
LAST-MODIFIED:20220316T163029Z
UID:9458-1654246800-1654272000@alaskaseagrant.org
SUMMARY:Seafood HACCP Segment 2 — June 2022
DESCRIPTION:Alaska Sea Grant offers Seafood HACCP Segment 2 practical training via online video conferencing\, conducted at the specified time with a live instructor. \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 June 3 through the National Seafood HACCP Alliance for Training and Education. The Segment 1 training has a separate registration and fee. \nYou 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 June 3\, 2022. \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 June 3\, 2022\, from 9 am to 4 pm. \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. \nPlease note: this workshop is scheduled to be delivered via Zoom. If COVID-19 numbers improve one month prior to the workshop\, we would like to offer this class in-person in Kodiak\, Alaska at the Kodiak Seafood and Marine Science Center. You will be notified if this changes.  \n  \nRegister for HACCP \n  \n \n  \nCourse instructor: Chris Sannito\, Seafood Technology Specialist\nAlaska Sea Grant Marine Advisory Program\nKodiak Seafood and Marine Science Center \n  \n  \n \n 
URL:https://alaskaseagrant.org/event/seafood-haccp-segment-2-june-2022/
LOCATION:Zoom
CATEGORIES:Alaska Seafood School,online/distance delivery,seafood processing
ATTACH;FMTTYPE=image/jpeg:https://alaskaseagrant.org/wp-content/uploads/2021/02/haccp.jpeg
ORGANIZER;CN="Chris Sannito":MAILTO:csannito@alaska.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Anchorage:20220923T090000
DTEND;TZID=America/Anchorage:20220923T160000
DTSTAMP:20260403T085950
CREATED:20220718T173606Z
LAST-MODIFIED:20220920T181245Z
UID:11436-1663923600-1663948800@alaskaseagrant.org
SUMMARY:Seafood HACCP Segment 2 — Sept. 2022
DESCRIPTION:Alaska Sea Grant offers Seafood HACCP Segment 2 practical training via online video conferencing\, conducted at the specified time with a live instructor. \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 September 23\, 2022 through the National Seafood HACCP Alliance for Training and Education. The Segment 1 training has a separate registration and fee. \nYou 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 23\, 2022. \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 September 23\, 2022\, from 9 am to 4 pm. \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. \nRegister for HACCP \n  \n \n  \nCourse instructor: Chris Sannito\, Seafood Technology Specialist\nAlaska Sea Grant Marine Advisory Program\nKodiak Seafood and Marine Science Center \n  \n  \n \n 
URL:https://alaskaseagrant.org/event/seafood-haccp-segment-2-sept-2022/
LOCATION:Online
CATEGORIES:Alaska Seafood School,online/distance delivery,seafood processing
ATTACH;FMTTYPE=image/jpeg:https://alaskaseagrant.org/wp-content/uploads/2022/07/JR-22-6957-854-e1658165717644.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20221013
DTEND;VALUE=DATE:20221015
DTSTAMP:20260403T085950
CREATED:20220718T203226Z
LAST-MODIFIED:20220926T230738Z
UID:11446-1665619200-1665791999@alaskaseagrant.org
SUMMARY:Smoked Seafood School — October 2022
DESCRIPTION:9:00 am–4:00 pm Alaska Time\, each day \nThis 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. \nSeafood 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. \nSeminar will include live discussion and presentations from manufacturer representatives of food processing equipment. \nMaximum workshop capacity is 20 participants. Participants will receive a certificate upon completion. \n  \nRegister for the course \n  \n\nCourse instructor: Chris Sannito\, Seafood Technology Specialist\nAlaska Sea Grant Marine Advisory Program\nKodiak Seafood and Marine Science Center \n  \n  \n \n 
URL:https://alaskaseagrant.org/event/smoked-seafood-school-october-2022/
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/2022/07/smoked-salmon.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20221107
DTEND;VALUE=DATE:20221112
DTSTAMP:20260403T085950
CREATED:20220510T173259Z
LAST-MODIFIED:20221007T002609Z
UID:11193-1667779200-1668211199@alaskaseagrant.org
SUMMARY:Alaska Seafood Processing Leadership Institute\, Fall 2022
DESCRIPTION:Important: If you have submitted an online application but have not received a direct follow-up response from us\, or are unsure if your spot is confirmed\, please contact us immediately. \nDo 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. \nSession 1 of ASPLI runs November 7–11 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. \nSee ASPLI sample agenda (PDF; from previous event\, subject to revision). \nAfter the Kodiak session\, ASPLI participants will return to their jobs and work with an in-house mentor to identify and complete a project that has an impact on plant operations. \nThe final ASPLI session will convene in Anchorage\, March 6–10\, 2023\, 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 is to develop confidence\, skills\, and the big-picture understanding needed by tomorrow’s managers. \nThe 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 will partially offset the cost of ASPLI. The full value of this training program is estimated at $6\,000 per person. \nIf you have an employee who would benefit from ASPLI and you wish to be a sponsor\, direct the prospective ASPLI participant to fill out and submit an online application. Application deadline extended to October 10\, 2022. The applicant will be notified of acceptance to the Institute typically within three business days of applying\, and payment will be due by October 7. \nIf you have questions\, please contact \nQuentin Fong\, Seafood Marketing Specialist\, 907-486-1516\, qsfong@alaska.edu\nChris Sannito\, Seafood Technology Specialist\, 907-486-1535\, csannito@alaska.edu \nGo to application
URL:https://alaskaseagrant.org/event/alaska-seafood-processing-leadership-institute-2022/
LOCATION:Kodiak Seafood and Marine Science Center\, 118 Trident Way\, Kodiak\, AK\, 99615\, United States
CATEGORIES:Alaska Seafood Processing Leadership Institute,Alaska Seafood School,seafood processing
ATTACH;FMTTYPE=image/jpeg:https://alaskaseagrant.org/wp-content/uploads/2021/02/aspli-2021.jpeg
ORGANIZER;CN="Quentin Fong":MAILTO:qsfong@alaska.edu
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