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DTSTART;VALUE=DATE:20200302
DTEND;VALUE=DATE:20200307
DTSTAMP:20260525T152556
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;VALUE=DATE:20200205
DTEND;VALUE=DATE:20200208
DTSTAMP:20260525T152556
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:20200203
DTEND;VALUE=DATE:20200205
DTSTAMP:20260525T152556
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:20191111
DTEND;VALUE=DATE:20191116
DTSTAMP:20260525T152556
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:20191017
DTEND;VALUE=DATE:20191019
DTSTAMP:20260525T152556
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:20190502
DTEND;VALUE=DATE:20190504
DTSTAMP:20260525T152556
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:20190411
DTEND;VALUE=DATE:20190413
DTSTAMP:20260525T152556
CREATED:20190205T214117Z
LAST-MODIFIED:20190205T220057Z
UID:5118-1554940800-1555113599@alaskaseagrant.org
SUMMARY:Basic Seafood HACCP (Kodiak Apr 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-kodiak-apr-2019/
LOCATION:Kodiak Seafood and Marine Science Center\, 118 Trident Way\, Kodiak\, AK\, 99615\, United States
CATEGORIES: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;VALUE=DATE:20190328
DTEND;VALUE=DATE:20190330
DTSTAMP:20260525T152556
CREATED:20190126T012126Z
LAST-MODIFIED:20190205T220114Z
UID:5082-1553731200-1553903999@alaskaseagrant.org
SUMMARY:Basic Seafood HACCP (Anchorage Mar 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-anchorage-march-2019/
LOCATION:Alaska Sea Grant Anchorage Office\, 1007 W 3rd Ave\, Anchorage\, AK\, 99501\, United States
CATEGORIES: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:20190206
DTEND;VALUE=DATE:20190209
DTSTAMP:20260525T152556
CREATED:20180822T001702Z
LAST-MODIFIED:20190128T222609Z
UID:4257-1549411200-1549670399@alaskaseagrant.org
SUMMARY:Better Process Control School
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 experience with thermal processing equipment. \nThis class satisfies FDA requirements. Attendees will receive a certificate on successful completion. \nRegister now
URL:https://alaskaseagrant.org/event/2019-better-process-control-school/
LOCATION:Alaska Sea Grant Anchorage Office\, 1007 W 3rd Ave\, Anchorage\, AK\, 99501\, United States
CATEGORIES:seafood processing
ATTACH;FMTTYPE=image/jpeg:https://alaskaseagrant.org/wp-content/uploads/2018/01/Cannery_B-Himmelbloom.jpg
ORGANIZER;CN="Chris Sannito":MAILTO:csannito@alaska.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20181112
DTEND;VALUE=DATE:20181117
DTSTAMP:20260525T152556
CREATED:20180117T003540Z
LAST-MODIFIED:20180914T193111Z
UID:1920-1541980800-1542412799@alaskaseagrant.org
SUMMARY:Seafood Processing Quality Control Training - Kodiak
DESCRIPTION:Classroom lectures and hands-on activities in the Kodiak Seafood and Marine Science Center pilot plant and laboratory will build the expertise required by seafood quality control professionals. This 5-day training is designed to broaden skills and overall knowledge in the areas of seafood safety\, regulatory requirements\, sanitation\, sensory analysis and other topics. \nCourse agenda \nRegister for the course
URL:https://alaskaseagrant.org/event/seafood-processing-quality-control-training/
LOCATION:Kodiak Seafood and Marine Science Center\, 118 Trident Way\, Kodiak\, AK\, 99615\, United States
CATEGORIES:seafood processing
ATTACH;FMTTYPE=image/jpeg:https://alaskaseagrant.org/wp-content/uploads/2018/01/IMG_2559.jpg
ORGANIZER;CN="Chris Sannito":MAILTO:csannito@alaska.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20181011
DTEND;VALUE=DATE:20181013
DTSTAMP:20260525T152556
CREATED:20180117T003101Z
LAST-MODIFIED:20220908T181929Z
UID:1915-1539216000-1539388799@alaskaseagrant.org
SUMMARY:Smoked Seafood School 2018
DESCRIPTION:The 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 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\nprocessing of salmon roe for production of ikura\n\nMaximum workshop capacity is 20 participants\, and minimum number of participants is 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 provided as a partnership between Alaska Sea Grant and the Manufacturing Alaska Extension Partnership which is part of the National Institute of Standards and Technology national network. \nThe workshop is currently fully enrolled. To be included on a waitlist in the event of last-minute cancellations\, contact Chris Sannito (information below). \nRegister for the course \n 
URL:https://alaskaseagrant.org/event/smoked-seafood-school-2/
LOCATION:Kodiak Seafood and Marine Science Center\, 118 Trident Way\, Kodiak\, AK\, 99615\, United States
CATEGORIES:seafood processing
ATTACH;FMTTYPE=image/jpeg:https://alaskaseagrant.org/wp-content/uploads/2018/01/smoking-fish-1.jpg
ORGANIZER;CN="Chris Sannito":MAILTO:csannito@alaska.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20180927
DTEND;VALUE=DATE:20180929
DTSTAMP:20260525T152556
CREATED:20180116T214542Z
LAST-MODIFIED:20220908T182037Z
UID:1899-1538006400-1538179199@alaskaseagrant.org
SUMMARY:Basic Seafood HACCP (Anchorage Sept 2018)
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. Registration: $200. \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: $80. \n  \nCourse agenda \nRegister for HACCP
URL:https://alaskaseagrant.org/event/basic-seafood-haccp-sept-2018/
LOCATION:Alaska Sea Grant Anchorage Office\, 1007 W 3rd Ave\, Anchorage\, AK\, 99501\, United States
CATEGORIES: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:20180504
DTEND;VALUE=DATE:20180505
DTSTAMP:20260525T152556
CREATED:20180117T002413Z
LAST-MODIFIED:20220908T182108Z
UID:1908-1525392000-1525478399@alaskaseagrant.org
SUMMARY:Seafood Sanitation Control Procedures - Kodiak
DESCRIPTION:The Sanitation Control Procedures course is intended to assist the seafood industry in developing and implementing sanitation control procedures as mandated by the U.S. Food and Drug Administration (FDA). Seafood processors are required to monitor sanitary control procedures used during processing to show their conformance with good sanitary conditions and practices. Cost: $80. \n\nRegister for this class\nCourse agenda
URL:https://alaskaseagrant.org/event/afdo-seafood-sanitation/
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/2018/01/IMG_2559.jpg
ORGANIZER;CN="Chris Sannito":MAILTO:csannito@alaska.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20180426
DTEND;VALUE=DATE:20180428
DTSTAMP:20260525T152556
CREATED:20180308T182219Z
LAST-MODIFIED:20220908T182134Z
UID:3294-1524700800-1524873599@alaskaseagrant.org
SUMMARY:Basic Seafood HACCP - Juneau
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. Registration: $200. \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: $80. \n\nRegister for the course\nCourse agenda
URL:https://alaskaseagrant.org/event/basic-haccp-course-juneau/
LOCATION:UAF Juneau Campus Rm 101 Lena\, 17101 Point Lena Loop Rd\, Juneau\, AK\, 99801\, United States
CATEGORIES: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:20180412
DTEND;VALUE=DATE:20180414
DTSTAMP:20260525T152556
CREATED:20180116T214640Z
LAST-MODIFIED:20220908T182152Z
UID:1901-1523491200-1523663999@alaskaseagrant.org
SUMMARY:Basic Seafood HACCP - Anchorage
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. Registration: $200. \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: $80. \n\nRegister for the course\nCourse agenda
URL:https://alaskaseagrant.org/event/basic-seafood-haccp-april-2018/
LOCATION:Alaska Sea Grant Anchorage Office\, 1007 W 3rd Ave\, Anchorage\, AK\, 99501\, United States
CATEGORIES: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:20180215
DTEND;VALUE=DATE:20180217
DTSTAMP:20260525T152556
CREATED:20180116T213559Z
LAST-MODIFIED:20180313T192453Z
UID:1892-1518652800-1518825599@alaskaseagrant.org
SUMMARY:Basic Seafood HACCP - February 2018
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. Registration: $200. \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: $80. \n\nRegister for HACCP Segment 1\nCourse agenda
URL:https://alaskaseagrant.org/event/basic-seafood-haccp-february-2018/
LOCATION:Kodiak Seafood and Marine Science Center\, 118 Trident Way\, Kodiak\, AK\, 99615\, United States
CATEGORIES: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
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