Calendar of Events
Alaska Seafood Processing Leadership Institute
April 10–21, 2006, Kodiak, Alaska
Introduction to Seafood Processing
A five-day intensive course for the seafood processing business. Part lecture, part hands-on, the class will cover food safety, food quality, regulations, fish handling by species, bleeding, dressing, heading, chilling and freezing fish, product forms, hot and cold fish smoking, jerky production, packaging and business considerations.
HAACP and Sanitation (with AFDO certificate)
A four-day course teaching a method of assuring seafood safety which requires monitoring of all seafood processing operations using a program called hazard analysis and critical control point (HACCP). This course teaches how to meet the federal and state regulations to help assure the public that the seafood they purchase in stores or eat in restaurants is as safe as possible.
The Sanitation Control Procedures course is intended to assist the seafood industry in developing and implementing sanitation control procedures as mandated by the U.S. Food and Drug Administration (FDA).
Seafood Marketing and Logistics
A two-day session providing an overview of the movement of seafood from plant to market to consumer, and the basics in developing and maintaining markets).
(Courses will be instructed by Dr. Donald Kramer, Dr. Chuck Crapo, and Dr. Quentin Fong, Alaska Sea Grant Marine Advisory Program, University of Alaska Fairbanks, School of Fisheries and Ocean Sciences and a variety of guest instructors)
May 14–September 9, 2006
Applicants will complete processing job in the summer during this scheduled time frame.
October 2006, Anchorage, Alaska
The Business of Seafood
This one-day course will provide an overview of what it means to be a leader. Provide an increased understanding of how to be an effective leader and enhance leadership knowledge and skills.
March 4–14, 2007 (approximately)
Seafood Processing International Tour
The tour will provide those who have successfully completed the institute an opportunity to view state-of-the-art technology and operations being used outside in other cold weather climates. The International Boston Seafood Show and a tour of processing facilities in Iceland are currently under consideration.