UNIVERSITY OF ALASKA FAIRBANKS

Posts Tagged ‘Chris Sannito’

Smoked Seafood School — October 2021

photo of smoked salmon

1:00–5:00 pm Alaska Time, each day This two-day online workshop is for anyone interested in smoking and processing fish, including fish–smoking enthusiasts, small smokehouse operators, fishermen interested in direct marketing their fish, and commercial operators. Seafood scientists at the Kodiak Seafood and Marine Science Center will cover the principles of fish smoking, modern smoke oven operation,…

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Seafood HACCP Segment 2 — September 2021

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 2021

photo of man processing fish

Alaska Sea Grant is now offering Seafood HACCP Segment 2 practical training session via online video conferencing, conducted at the specified time with a live instructor. 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…

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Alaska Sea Grant helps solve seal oil safety concerns

strips of seal fat in bucket

For many rural coastal communities in Alaska, seal oil is a mainstay of traditional diets. It is used as a dipping sauce and to flavor stews, and as an ingredient in traditional medicines.  To render seal oil, the blubber is cut into strips or chunks and placed in skin, plastic, or glass containers until the…

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Smoked Seafood School — October 2020

photo of smoked salmon

This online workshop is for anyone interested in smoking and processing fish, including fish–smoking enthusiasts, small smokehouse operators, fishermen interested in direct marketing their fish, and commercial operators. Seafood scientists at the Kodiak Seafood and Marine Science Center will cover the principles of fish smoking, modern smoke oven operation, safety of smoked products, brining, cold…

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Alaska Seafood School moves online in response to COVID-19

Alaska Sea Grant Alaska Seafood School

In May, Alaska Sea Grant conducted its first ever fully-online Seafood Hazard Analysis Critical Control Point (HACCP) certification class. This class satisfies the training requirement of the US HACCP regulation, instituted in 1997 to make sure the seafood people purchase in stores or eat in restaurants is as safe as possible. Assuring seafood safety requires…

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CANCELED: Sanitation Control Procedures for Seafood Processors 2020

a surimi machine in a processing plant

Canceled due to COVID-19. This one day sanitation control procedures workshop is designed for all seafood processors. It covers the basic 8 points of sanitation and documentation requirements. Several demonstrations will be conducted using test kits to monitor common sanitizer residuals. The sanitation control procedures workshop is developed and sanctioned by AFDO (Association of Food…

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CANCELED: Basic Seafood HACCP — Kodiak 2020

fish processing

This class has been canceled due to COVID-19. 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…

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CANCELED: Basic Seafood HACCP (Juneau 2020)

filleted fish on a rack

This class has been canceled due to COVID-19. 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…

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Better Process Control School 2020

fresh salmon in unsealed cans

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…

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