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September 2018
Basic Seafood HACCP (Anchorage Sept 2018)
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.
Find out more »October 2018
Smoked Seafood School – Kodiak
Lectures and hands-on activities for smoking and processing fish, designed for home fish-smoking enthusiasts, small smokehouse operators, fishermen interested in direct marketing their fish, and commercial operators. Participants receive a certificate upon completion of the workshop.
Find out more »Introduction to Starting and Operating a Seafood Direct Marketing Business
This introductory course presents content on the development and management of a successful seafood direct marketing business from inception to operation.
Find out more »November 2018
Seafood Processing Quality Control Training – Kodiak
Classroom lectures and hands-on activities in the Kodiak Seafood and Marine Science Center pilot plant and laboratory to build the expertise required by seafood quality control professionals. This program is designed to broaden skills and overall knowledge in the areas of seafood safety, regulatory requirements, sanitation, sensory analysis and other topics.
Find out more »February 2019
Better Process Control School
Learn principles of thermal processing, equipment requirements, closure evaluation and record keeping for glass jars and cans.
Find out more »Setting Priorities for Health, Social, and Economic Disruptions from Spills in Alaska: Learning from the Past, Preparing for the Future
This workshop is part of a national series sponsored by the Sea Grant Oil Spill Science Outreach Program to improve community preparedness for oil spills. This collaboration of the of the Gulf Research Program of the National Academies of Sciences, Engineering, and Medicine; Gulf of Mexico Research Initiative; and Sea Grant programs around the country will feature workshops focused on three broadly defined topical areas pertaining to oil spills: public health, social disruption, and economic impacts. The aim of the…
Find out more »March 2019
Basic Seafood HACCP (Anchorage Mar 2019)
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.
Find out more »April 2019
Basic Seafood HACCP (Kodiak Apr 2019)
All seafood processors in Alaska are required to have an approved Hazard Analysis Critical Control Point (HACCP) plan. This class prepares the participant to develop this plan. A basic HACCP certificate issued by the Association of Food and Drug Officials is awarded at the end of the class. HACCP class will cover the principles of HACCP and provide the tools and training to create a seafood HACCP plan. Students will be provided with textbooks and training materials. Exercises will include…
Find out more »May 2019
Basic Seafood HACCP (Sitka May 2019)
All seafood processors in Alaska are required to have an approved Hazard Analysis Critical Control Point (HACCP) plan. This class prepares the participant to develop this plan. A basic HACCP certificate issued by the Association of Food and Drug Officials is awarded at the end of the class. HACCP class will cover the principles of HACCP and provide the tools and training to create a seafood HACCP plan. Students will be provided with textbooks and training materials. Exercises will include…
Find out more »2019 Wakefield Fisheries Symposium
Topic: Collaborative Fisheries Research. More details will be forthcoming as the steering committee works to plan the 2019 event.
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