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X-WR-CALDESC:Events for Alaska Sea Grant
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BEGIN:VEVENT
DTSTART;TZID=America/Anchorage:20220304T090000
DTEND;TZID=America/Anchorage:20220304T160000
DTSTAMP:20260406T225017
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:20260406T225017
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:20260406T225017
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:20260406T225017
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:20260406T225017
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:20260406T225017
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:20260406T225017
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:20260406T225017
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:20260406T225017
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:20260406T225017
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
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20230208
DTEND;VALUE=DATE:20230211
DTSTAMP:20260406T225017
CREATED:20221208T165853Z
LAST-MODIFIED:20231123T014933Z
UID:13348-1675814400-1676073599@alaskaseagrant.org
SUMMARY:Better Process Control School — February 2023
DESCRIPTION:  \nTime: 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 $510. \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 \n\nAlaska Sea Grant accommodation and code of conduct\nAlaska Sea Grant is committed to providing safe and welcoming environments for all who participate in activities\, meetings or events. Accommodation requests related to a disability should be made at least five business days in advance to sea.grant@alaska.edu. Participants and organizers of Alaska Sea Grant-sponsored activities are supported by the Alaska Sea Grant event code of conduct.
URL:https://alaskaseagrant.org/event/better-process-control-school-february-2023/
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:20230224T090000
DTEND;TZID=America/Anchorage:20230224T160000
DTSTAMP:20260406T225017
CREATED:20221208T173449Z
LAST-MODIFIED:20221208T180708Z
UID:13351-1677229200-1677254400@alaskaseagrant.org
SUMMARY:Seafood HACCP Segment 2 — February 2023
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 February 20\, 2023 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 20\, 2023. \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 24\, 2023\, 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  \nCourse instructor: Chris Sannito\, Seafood Technology Specialist\nAlaska Sea Grant Marine Advisory Program\nKodiak Seafood and Marine Science Center \n  \n \n 
URL:https://alaskaseagrant.org/event/seafood-haccp-segment-2-february-2023/
LOCATION:Zoom
CATEGORIES:Alaska Seafood School,online/distance delivery,seafood processing
ATTACH;FMTTYPE=image/jpeg:https://alaskaseagrant.org/wp-content/uploads/2022/12/HACCP-CSannito.jpeg
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20230306
DTEND;VALUE=DATE:20230311
DTSTAMP:20260406T225017
CREATED:20220510T174022Z
LAST-MODIFIED:20220803T001302Z
UID:11196-1678060800-1678492799@alaskaseagrant.org
SUMMARY:Alaska Seafood Processing Leadership Institute\, Spring 2023
DESCRIPTION: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. \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. \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
URL:https://alaskaseagrant.org/event/alaska-seafood-processing-leadership-institute-spring-2023/
LOCATION:Alaska Sea Grant Anchorage Office\, 1007 W 3rd Ave\, Anchorage\, AK\, 99501\, 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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Anchorage:20230324T090000
DTEND;TZID=America/Anchorage:20230324T160000
DTSTAMP:20260406T225017
CREATED:20221215T170633Z
LAST-MODIFIED:20230321T005012Z
UID:13381-1679648400-1679673600@alaskaseagrant.org
SUMMARY:Seafood HACCP Segment 2 — March 2023
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 22\, 2023 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 22\, 2023. \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 24\, 2023\, 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  \nCourse instructor: Chris Sannito\, Seafood Technology Specialist\nAlaska Sea Grant Marine Advisory Program\nKodiak Seafood and Marine Science Center \n  \n \n 
URL:https://alaskaseagrant.org/event/seafood-haccp-segment-2-march-2023/
LOCATION:Zoom
CATEGORIES:Alaska Seafood School,online/distance delivery,seafood processing
ATTACH;FMTTYPE=image/jpeg:https://alaskaseagrant.org/wp-content/uploads/2022/12/HACCP-CSannito.jpeg
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20230419
DTEND;VALUE=DATE:20230422
DTSTAMP:20260406T225017
CREATED:20221215T204606Z
LAST-MODIFIED:20230705T151120Z
UID:13385-1681862400-1682121599@alaskaseagrant.org
SUMMARY:Alaska Seaweed Handling and Processing Workshop 2023
DESCRIPTION:  \nThis 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. \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 3. \nApproved applicants will be notified by March 10\, and must pay the tuition by April 1 to reserve their spots. \nGo to application \n  \n\nAlaska Sea Grant accommodation and code of conduct\nAlaska Sea Grant is committed to providing safe and welcoming environments for all who participate in activities\, meetings\, or events. Accommodation requests related to a disability should be made at least five business days in advance to sea.grant@alaska.edu. Participants and organizers of Alaska Sea Grant-sponsored activities are supported by the Alaska Sea Grant event code of conduct.
URL:https://alaskaseagrant.org/event/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/jpeg:https://alaskaseagrant.org/wp-content/uploads/2022/12/seaweed-processing.jpg
ORGANIZER;CN="Ashley Dunker":MAILTO:ashley.dunker@alaska.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Anchorage:20230428T083000
DTEND;TZID=America/Anchorage:20230428T163000
DTSTAMP:20260406T225017
CREATED:20230206T161531Z
LAST-MODIFIED:20230331T224906Z
UID:13737-1682670600-1682699400@alaskaseagrant.org
SUMMARY:Sanitation Control Procedures for Seafood Processors — 2023
DESCRIPTION:  \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. \nThe workshop includes demonstrations of using test kits to monitor common sanitizer residuals. \nRegister for workshop \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/sanitation-control-procedures-for-seafood-processors-2023/
LOCATION:Zoom
CATEGORIES:Alaska Seafood School,online/distance delivery,seafood processing
ATTACH;FMTTYPE=image/jpeg:https://alaskaseagrant.org/wp-content/uploads/2018/04/Surimi-machine-e1675700776218.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Anchorage:20230728T090000
DTEND;TZID=America/Anchorage:20230728T121000
DTSTAMP:20260406T225017
CREATED:20230712T204713Z
LAST-MODIFIED:20230807T184649Z
UID:14548-1690534800-1690546200@alaskaseagrant.org
SUMMARY:Seaweed drying forum: Meeting Alaska’s drying capacity needs
DESCRIPTION:  \nAs 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. \nTo 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. \nIf you are interested in learning more about processing seaweed in Alaska\, we would love to see you at this online event. \nAgenda — Seaweed drying forum \nYou can view the recordings here\, or choose the option to watch on YouTube to access links to individual presentations. \n \n \n  \n\n     
URL:https://alaskaseagrant.org/event/seaweed-drying-forum-meeting-alaskas-drying-capacity-needs/
LOCATION:Zoom
CATEGORIES:mariculture,seafood processing
ATTACH;FMTTYPE=image/jpeg:https://alaskaseagrant.org/wp-content/uploads/2023/07/seaweed-drying2.jpg
ORGANIZER;CN="Ashley Dunker":MAILTO:ashley.dunker@alaska.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Anchorage:20230915T090000
DTEND;TZID=America/Anchorage:20230915T160000
DTSTAMP:20260406T225017
CREATED:20230619T221509Z
LAST-MODIFIED:20231123T001231Z
UID:14483-1694768400-1694793600@alaskaseagrant.org
SUMMARY:Seafood HACCP Segment 2 — September 2023
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 13\, 2023 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 13\, 2023. \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 15\, 2023\, 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  \nCourse instructor: Chris Sannito\, Seafood Technology Specialist\nAlaska Sea Grant Marine Advisory Program\nKodiak Seafood and Marine Science Center \n  \n \n 
URL:https://alaskaseagrant.org/event/seafood-haccp-segment-2-september-2023/
LOCATION:Zoom
CATEGORIES:Alaska Seafood School,online/distance delivery,seafood processing
ATTACH;FMTTYPE=image/jpeg:https://alaskaseagrant.org/wp-content/uploads/2023/06/HACCP_Chris-Sannito_8308.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20231026
DTEND;VALUE=DATE:20231028
DTSTAMP:20260406T225017
CREATED:20230620T185856Z
LAST-MODIFIED:20230915T183551Z
UID:14493-1698278400-1698451199@alaskaseagrant.org
SUMMARY:Smoked Seafood School — October 2023
DESCRIPTION:  \n9:00 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. \nRegister for the course \n  \nInstructor: Chris Sannito\, Seafood Technology Specialist\nAlaska Sea Grant Marine Advisory Program\nKodiak Seafood and Marine Science Center \nChris has taught Alaska Seafood School courses in seafood processing and safety since 2015. He helps businesses develop new products\, and has worked extensively in quality assurance for seafood processors. \n  \n \nInstructor: John Springer\, Northwest Territory Manager\nHandtmann\, Inc. \nJohn spent more than 11 years working for Enviro-Pak Smokeoven Company\, designing innovative and successful smoke generators tailored for the commercial smoking industry\, and traveling around the world to teach the mechanics\, performance nuances\, and artistry of smoking. For over a decade\, he has helped educate smoking enthusiasts and professionals at the Alaska Sea Grant Smoked Seafood School. \n  \n \n 
URL:https://alaskaseagrant.org/event/smoked-seafood-school-october-2023/
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/2023/06/Smoked-Seafood-Brian-Himblebloom-00896.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Anchorage:20231117T090000
DTEND;TZID=America/Anchorage:20231117T160000
DTSTAMP:20260406T225017
CREATED:20230620T180711Z
LAST-MODIFIED:20230925T183523Z
UID:14490-1700211600-1700236800@alaskaseagrant.org
SUMMARY:Seafood HACCP Segment 2 — November 2023
DESCRIPTION:  \nThis event\, originally scheduled for November 10\, has been rescheduled to November 17. \nAlaska 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 15\, 2023 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 15\, 2023. \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 17\, 2023\, 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  \nCourse instructor: Chris Sannito\, Seafood Technology Specialist\nAlaska Sea Grant Marine Advisory Program\nKodiak Seafood and Marine Science Centereaf \n  \n \n 
URL:https://alaskaseagrant.org/event/seafood-haccp-segment-2-november-2023/
LOCATION:Zoom
CATEGORIES:Alaska Seafood School,seafood processing
ATTACH;FMTTYPE=image/jpeg:https://alaskaseagrant.org/wp-content/uploads/2023/06/HACCP_Chris-Sannito_0275.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Anchorage:20240126T090000
DTEND;TZID=America/Anchorage:20240126T160000
DTSTAMP:20260406T225017
CREATED:20231123T001153Z
LAST-MODIFIED:20231123T020709Z
UID:15249-1706259600-1706284800@alaskaseagrant.org
SUMMARY:Seafood HACCP Segment 2 — January 2024
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 January 26\, 2024\, 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\, but be sure to complete the Segment 1 training before the date of this Segment 2 training. \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 January 26\, 2024\, 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 \nCourse instructor: Chris Sannito\, Seafood Technology Specialist\nAlaska Sea Grant Marine Advisory Program\nKodiak Seafood and Marine Science Center \n \n\nAlaska Sea Grant accommodation and code of conduct\nAlaska Sea Grant is committed to providing safe and welcoming environments for all who participate in activities\, meetings\, or events. Accommodation requests related to a disability should be made at least five business days in advance to sea.grant@alaska.edu. Participants and organizers of Alaska Sea Grant-sponsored activities are supported by the Alaska Sea Grant event code of conduct.
URL:https://alaskaseagrant.org/event/seafood-haccp-january-2024/
LOCATION:Online
CATEGORIES:Alaska Seafood School,online/distance delivery,seafood processing
ATTACH;FMTTYPE=image/jpeg:https://alaskaseagrant.org/wp-content/uploads/2023/06/HACCP_Chris-Sannito_0275.jpg
ORGANIZER;CN="Chris Sannito":MAILTO:csannito@alaska.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20240207
DTEND;VALUE=DATE:20240210
DTSTAMP:20260406T225017
CREATED:20231123T014030Z
LAST-MODIFIED:20240111T205650Z
UID:15257-1707264000-1707523199@alaskaseagrant.org
SUMMARY:Better Process Control School — February 2024
DESCRIPTION:  \nTime: 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 $510. \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  \n \n\nAlaska Sea Grant accommodation and code of conduct\nAlaska Sea Grant is committed to providing safe and welcoming environments for all who participate in activities\, meetings or events. Accommodation requests related to a disability should be made at least five business days in advance to sea.grant@alaska.edu. Participants and organizers of Alaska Sea Grant-sponsored activities are supported by the Alaska Sea Grant event code of conduct.
URL:https://alaskaseagrant.org/event/better-process-control-school-2024/
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
ORGANIZER;CN="Chris Sannito":MAILTO:csannito@alaska.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Anchorage:20240412T090000
DTEND;TZID=America/Anchorage:20240412T160000
DTSTAMP:20260406T225017
CREATED:20240221T153821Z
LAST-MODIFIED:20240221T155344Z
UID:15939-1712912400-1712937600@alaskaseagrant.org
SUMMARY:Seafood HACCP Segment 2 — April 2024
DESCRIPTION:  \nAlaska 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 12\, 2024\, 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\, but be sure to complete the Segment 1 training before the date of this Segment 2 training. \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 12\, 2024\, 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\nAlaska Sea Grant accommodation and code of conduct\nAlaska Sea Grant is committed to providing safe and welcoming environments for all who participate in activities\, meetings\, or events. Accommodation requests related to a disability should be made at least five business days in advance to sea.grant@alaska.edu. Participants and organizers of Alaska Sea Grant-sponsored activities are supported by the Alaska Sea Grant event code of conduct.
URL:https://alaskaseagrant.org/event/seafood-haccp-segment-2-april-2024/
LOCATION:Zoom
CATEGORIES:Alaska Seafood School,online/distance delivery,seafood processing
ATTACH;FMTTYPE=image/jpeg:https://alaskaseagrant.org/wp-content/uploads/2024/02/CSannito-_2023__2717.jpeg
ORGANIZER;CN="Marc Solano":MAILTO:mcsolano@alaska.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Anchorage:20240426T083000
DTEND;TZID=America/Anchorage:20240426T163000
DTSTAMP:20260406T225017
CREATED:20231215T024556Z
LAST-MODIFIED:20240222T154622Z
UID:15360-1714120200-1714149000@alaskaseagrant.org
SUMMARY:Sanitation Control Procedures for Seafood Processors — 2024
DESCRIPTION:  \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. \nThe workshop includes demonstrations of using test kits to monitor common sanitizer residuals. \nRegister for workshop \nPrior to the event you will receive e-mailed instructions for attending the workshop. \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 \n\nAlaska Sea Grant accommodation and code of conduct\nAlaska Sea Grant is committed to providing safe and welcoming environments for all who participate in activities\, meetings\, or events. Accommodation requests related to a disability should be made at least five business days in advance to sea.grant@alaska.edu. Participants and organizers of Alaska Sea Grant-sponsored activities are supported by the Alaska Sea Grant event code of conduct.
URL:https://alaskaseagrant.org/event/sanitation-control-procedures-for-seafood-processors-2024/
LOCATION:Zoom
CATEGORIES:Alaska Seafood School,online/distance delivery,seafood processing
ATTACH;FMTTYPE=image/jpeg:https://alaskaseagrant.org/wp-content/uploads/2023/02/Sanitation_Control_CSannito_2641.jpg
ORGANIZER;CN="Chris Sannito":MAILTO:csannito@alaska.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Anchorage:20240523T090000
DTEND;TZID=America/Anchorage:20240523T160000
DTSTAMP:20260406T225017
CREATED:20240129T232457Z
LAST-MODIFIED:20240201T012818Z
UID:15663-1716454800-1716480000@alaskaseagrant.org
SUMMARY:Alaska Seaweed Handling and Processing Workshop: Kelp Stabilization Demonstration
DESCRIPTION:  \nAlaska 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. \nFresh 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. \nThe 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. \nThe 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. \nTravel funding is available. Priority will be given to Alaska residents\, members of rural and Indigenous communities\, and active kelp farmers. \nApplications must be received by February 29. \nFor questions\, contact Melissa Good. \nThis 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. \nApproved applicants will be notified by March 7. \nGo to application \n 
URL:https://alaskaseagrant.org/event/kelp-stabilization-demo/
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/2024/01/Toby-Sheppard-Bloch.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Anchorage:20240913T090000
DTEND;TZID=America/Anchorage:20240913T160000
DTSTAMP:20260406T225017
CREATED:20240725T192620Z
LAST-MODIFIED:20240905T195029Z
UID:16860-1726218000-1726243200@alaskaseagrant.org
SUMMARY:Seafood HACCP Segment 2 — September 2024
DESCRIPTION:  \nAlaska 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 13\, 2024\, 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\, but be sure to complete the Segment 1 training before the date of this Segment 2 training. \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 13\, 2024\, 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. \nThis workshop is free for Kodiak Island Borough residents\, made possible with funding from the Kodiak Island Borough. (Kodiak Island Borough residents use registration code KB24 during checkout.) \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\nAlaska Sea Grant accommodation and code of conduct\nAlaska Sea Grant is committed to providing safe and welcoming environments for all who participate in activities\, meetings\, or events. Accommodation requests related to a disability should be made at least five business days in advance to sea.grant@alaska.edu. Participants and organizers of Alaska Sea Grant-sponsored activities are supported by the Alaska Sea Grant event code of conduct.
URL:https://alaskaseagrant.org/event/seafood-haccp-september-2024/
LOCATION:Zoom
CATEGORIES:Alaska Seafood School,online/distance delivery,seafood processing
ATTACH;FMTTYPE=image/jpeg:https://alaskaseagrant.org/wp-content/uploads/2024/07/haccp-sept.jpg
ORGANIZER;CN="Marc Solano":MAILTO:mcsolano@alaska.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20241010
DTEND;VALUE=DATE:20241012
DTSTAMP:20260406T225017
CREATED:20240221T154546Z
LAST-MODIFIED:20240905T194958Z
UID:15943-1728518400-1728691199@alaskaseagrant.org
SUMMARY:Smoked Seafood School — October 2024
DESCRIPTION:The event has been moved up one week\, to October 10–11. Contact the event coordinator below with questions or concerns. \n9:00 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. \nThis workshop is free for Kodiak Island Borough residents\, made possible with funding from the Kodiak Island Borough. (Kodiak Island Borough residents use registration code KB24 during checkout.) \n  \nRegister for the course \n  \nInstructor: Chris Sannito\, Seafood Technology Specialist\nAlaska Sea Grant Marine Advisory Program\nKodiak Seafood and Marine Science Center \nChris has taught Alaska Seafood School courses in seafood processing and safety since 2015. He helps businesses develop new products\, and has worked extensively in quality assurance for seafood processors. \n \nInstructor: John Springer\, Northwest Territory Manager\nHandtmann\, Inc. \nJohn spent more than 11 years working for Enviro-Pak Smokeoven Company\, designing innovative and successful smoke generators tailored for the commercial smoking industry\, and traveling around the world to teach the mechanics\, performance nuances\, and artistry of smoking. For over a decade\, he has helped educate smoking enthusiasts and professionals at the Alaska Sea Grant Smoked Seafood School. \n\n \n\nAlaska Sea Grant accommodation and code of conduct\nAlaska Sea Grant is committed to providing safe and welcoming environments for all who participate in activities\, meetings\, or events. Accommodation requests related to a disability should be made at least five business days in advance to sea.grant@alaska.edu. Participants and organizers of Alaska Sea Grant-sponsored activities are supported by the Alaska Sea Grant event code of conduct.
URL:https://alaskaseagrant.org/event/smoked-seafood-school-october-2024/
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/2024/02/CSannito-_2023__1989.jpeg
ORGANIZER;CN="Marc Solano":MAILTO:mcsolano@alaska.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20241014
DTEND;VALUE=DATE:20241019
DTSTAMP:20260406T225017
CREATED:20240724T224005Z
LAST-MODIFIED:20240724T224026Z
UID:16855-1728864000-1729295999@alaskaseagrant.org
SUMMARY:Ammonia Refrigeration Assistant Operator 2 - 2024
DESCRIPTION: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.
URL:https://alaskaseagrant.org/events/professional-ammonia-refrigeration-operator-education/
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/2023/05/Ammonia-Refrigeration.jpeg
ORGANIZER;CN="Marc Solano":MAILTO:mcsolano@alaska.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Anchorage:20241101T090000
DTEND;TZID=America/Anchorage:20241101T160000
DTSTAMP:20260406T225017
CREATED:20240725T193837Z
LAST-MODIFIED:20241023T013446Z
UID:16877-1730451600-1730476800@alaskaseagrant.org
SUMMARY:Seafood HACCP Segment 2 — November 2024
DESCRIPTION:  \nAlaska 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 1\, 2024\, 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\, but be sure to complete the Segment 1 training before the date of this Segment 2 training. \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 1\, 2024\, 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. \nThis workshop is free for Kodiak Island Borough residents\, made possible with funding from the Kodiak Island Borough. (Kodiak Island Borough residents use registration code KB24 during checkout.) \n\nOur 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. \n\n \nCourse instructor: Chris Sannito\, Seafood Technology Specialist\nAlaska Sea Grant Marine Advisory Program\nKodiak Seafood and Marine Science Center \n\n \n\nAlaska Sea Grant accommodation and code of conduct\nAlaska Sea Grant is committed to providing safe and welcoming environments for all who participate in activities\, meetings\, or events. Accommodation requests related to a disability should be made at least five business days in advance to sea.grant@alaska.edu. Participants and organizers of Alaska Sea Grant-sponsored activities are supported by the Alaska Sea Grant event code of conduct.
URL:https://alaskaseagrant.org/event/seafood-haccp-november-2024/
LOCATION:Zoom
CATEGORIES:Alaska Seafood School,online/distance delivery,seafood processing
ATTACH;FMTTYPE=image/jpeg:https://alaskaseagrant.org/wp-content/uploads/2024/07/CSannito-_2023__3059.jpeg
ORGANIZER;CN="Marc Solano":MAILTO:mcsolano@alaska.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20241104
DTEND;VALUE=DATE:20241109
DTSTAMP:20260406T225017
CREATED:20240515T141502Z
LAST-MODIFIED:20240930T062637Z
UID:16569-1730678400-1731110399@alaskaseagrant.org
SUMMARY:Alaska Seafood Processing Leadership Institute\, Fall 2024
DESCRIPTION:  \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 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. \nSession 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. \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 improves plant operations. \nThe 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. \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 offset a portion of the cost of ASPLI. The full value of this training program is approximately $6\,000 per person. \nEmployees of companies that are members of the Alaska Research Consortium will receive a $400 discount towards their ASPLI registration.  \n\nApplication instructions\nIf 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. \nTo 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: \n\nNovember 4-8\, 2024\, in Kodiak\nNovember 2024–March 2025 in-plant project with your mentor\nMarch 3–7\, 2025\, in Anchorage\n\nPlease answer all questions on the application. \nDeadline: 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. \n  \nAPPLY NOW \n  \n\nQuestions? Contact: \nQuentin Fong\, Seafood Marketing Specialist\, 907-486-1516\, qsfong@alaska.edu\nChris Sannito\, Seafood Technology Specialist\, 907-486-1535\, csannito@alaska.edu \n\nAlaska Sea Grant accommodation and code of conduct\nAlaska Sea Grant is committed to providing safe and welcoming environments for all who participate in activities\, meetings\, or events. Accommodation requests related to a disability should be made at least five business days in advance to sea.grant@alaska.edu. Participants and organizers of Alaska Sea Grant-sponsored activities are supported by the Alaska Sea Grant event code of conduct.
URL:https://alaskaseagrant.org/event/alaska-seafood-processing-leadership-institute-fall-2024/
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/2020/06/ASPLI2013-17.jpg
ORGANIZER;CN="Quentin Fong":MAILTO:qsfong@alaska.edu
END:VEVENT
END:VCALENDAR