Posts Tagged ‘Chris Sannito’
Seafood HACCP Segment 2 — April 2021
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…
Read MoreSmoked Seafood School — October 2020
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…
Read MoreAlaska Seafood School moves online in response to COVID-19
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…
Read MoreCANCELED: Sanitation Control Procedures for Seafood Processors 2020
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…
Read MoreCANCELED: Basic Seafood HACCP — Kodiak 2020
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…
Read MoreCANCELED: Basic Seafood HACCP (Juneau 2020)
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…
Read MoreBetter Process Control School 2020
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…
Read MoreBasic Seafood HACCP (Anchorage 2020)
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…
Read MoreSmoked Seafood School 2019
Note date change: October 17–18 This 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. Lectures and hands-on activities led by seafood scientists at the Kodiak…
Read MoreCordova Times: Smoked seafood workshop on tap at Kodiak
Alaska Sea Grant’s annual smoked seafood workshop is set for Oct. 17-18 in Kodiak, with a focus on safe processing of locally caught chum and coho salmon and black cod.
Read More