Alaska Seafood Processing Leadership Institute, Spring 2023

woman processing salmon

The Spring 2023 session of the Alaska Seafood Processing Leadership Institute is the second of a two-part program, and participants must attend both sessions, in addition to completing a company project. For more information, including application and registration information, visit the Alaska Seafood Processing Leadership Institute 2022 website. Do you have an employee who, with…

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Alaska Seafood Processing Leadership Institute, Fall 2022

woman processing salmon

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,…

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Seafood HACCP Segment 2 — Sept. 2022

women in processing plant stacking trays of Alaskan salmon.

Alaska Sea Grant offers Seafood HACCP Segment 2 practical training via online video conferencing, conducted at the specified time with a live instructor. The class will cover the principles of HACCP and provide the tools and training to create a seafood HACCP plan. Students will need to register for and complete the Segment 1 training…

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Seafood HACCP Segment 2 — June 2022

photo of man processing fish

Alaska Sea Grant offers Seafood HACCP Segment 2 practical training via online video conferencing, conducted at the specified time with a live instructor. The class will cover the principles of HACCP and provide the tools and training to create a seafood HACCP plan. Students will need to register for and complete the Segment 1 training online prior to…

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Seafood HACCP Segment 2 — April 2022

person sorting salmon strips

Alaska Sea Grant offers Seafood HACCP Segment 2 practical training via online video conferencing, conducted at the specified time with a live instructor. The class will cover the principles of HACCP and provide the tools and training to create a seafood HACCP plan. Students will need to register for and complete the Segment 1 training online prior to…

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Seafood Processing Supervisor Training — April 26

man filleting and processing salmon

This 8-hour practical and interactive, workshop is for seafood processors who hope to step into supervisory roles for the first time. The workshop will cover: The role of a supervisor Conflict resolution Leadership and ethics Communications Decision making and managing change Motivation, training and team building Supervising a diverse workforce Spanish and Tagalog translation will…

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Seafood Processing Supervisor Training — April 25

man filleting and processing salmon

This 8-hour practical and interactive, workshop is for seafood processors who hope to step into supervisory roles for the first time. The workshop will cover: The role of a supervisor Conflict resolution Leadership and ethics Communications Decision making and managing change Motivation, training and team building Supervising a diverse workforce Spanish and Tagalog translation will…

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Sanitation Control Procedures for Seafood Processors

a surimi machine in a processing plant

  Workshop registration Seafood processors are required to monitor sanitary control procedures used during processing, to document conformance with proper sanitary conditions and practices. This one-day Sanitation Control Procedures for Seafood Processors online workshop teaches people in the seafood industry how to develop and implement FDA-mandated sanitation control procedures, covering the basic eight points of…

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Seafood HACCP Segment 2 — March 2022

filleted fish on a rack

Alaska Sea Grant offers Seafood HACCP Segment 2 practical training via online video conferencing, conducted at the specified time with a live instructor. The class will cover the principles of HACCP and provide the tools and training to create a seafood HACCP plan. Students will need to register for and complete the Segment 1 training online prior to…

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Better Process Control School — February 2022

fresh salmon in unsealed cans

Time: 8am–4pm each day This three-day class covers acidified foods production and teaches the principles of thermal processing, equipment requirements, container closure evaluation, and record keeping for glass jars and cans. It is designed for retort operators, quality assurance technicians, and home canners, and will be useful for personnel in plants that pack and thermally…

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