Posts Tagged ‘Chris Sannito’
Sanitation Control Procedures for Seafood Processors 2020
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 and Drug Officials). The…
Read MoreBasic Seafood HACCP (Kodiak 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 MoreBasic Seafood HACCP (Juneau 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 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 MoreFairbanks Daily News-Miner: Fungus-based Styrofoam substitute to ship fish
A biologist and an engineer based in Anchorage have developed a substitute insulator made with biodegradable mushroom tissue. This week, Alaska Sea Grant was helping to measure the material’s thermal properties at the Kodiak Seafood and Marine Science Center.
Read MoreCan mushrooms replace Styrofoam and keep the oceans cleaner?
A University of Alaska Anchorage researcher who hopes to curb ocean pollution thinks fungi might have a useful role to play. Philippe Amstislavski, an associate professor of public health at UAA, is experimenting with using mushrooms to create biodegradable insulation, shipping material and other environmentally friendly products. Alaska Sea Grant, a partnership between the National…
Read MoreLearning from a master smoker
The two-day Smoked Seafood School, run by Alaska Sea Grant and the Manufacturing Alaska Extension Partnership, is taught by seafood technology specialist Chris Sannito.
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