Seafood Processing Classes and Workshops
About our Seafood Processing Classes and Workshops
In support of Alaska’s seafood processing businesses, Alaska Sea Grant offers a broad range of classes and workshops on seafood safety, quality control, product development, business and marketing operations, leadership training, and other topics. We also respond to ad hoc requests for training in response to company requests, such as HACCP, environmental compliance, wastewater compliance, and microbiology testing.
How to meet requirements of the federally mandated HACCP program. HACCP is a process that has been established for seafood processing to prevent foodborne illness. For more details, see HACCP Alaska Workshops.
HACCP Segment 2 is available to those who take the Seafood HACCP Online Training Course through the National Seafood HACCP Alliance for Training and Education. Participants taking the online course come to the final day of HACCP in person. Those who complete both the online course and an in-person Segment Two course will receive a Certificate of Course Completion from the Association of Food and Drug Officials (AFDO) to demonstrate they meet the training requirement of the FDA Seafood HACCP regulation.
Better Process Control School
Principles of thermal processing, equipment requirements, container closure evaluation, and recordkeeping for glass jars and cans. The class is designed for retort operators, quality assurance technicians, and anyone interested in learning about those topics. This course is somewhat specific to seafood thermal processing and is co-taught by specialists in both flexible pouch and traditional can retort operations.
The class satisfies FDA requirements. Attendees receive a certificate on successful completion.
Seafood Processing Quality Control Training
Classroom lectures and hands-on activities in the Kodiak Seafood and Marine Science Center pilot plant and laboratory to build the expertise required by seafood quality control professionals. This program is designed to broaden skills and overall knowledge in the areas of seafood safety, regulatory requirements, sanitation, sensory analysis and other topics.
Seafood processors are required to monitor sanitary control procedures used during processing to show their conformance with good sanitary conditions and practices. This workshop assists in developing and implementing sanitation control procedures.
Seafood Environmental Compliance
National Pollutant Discharge Elimination System (NPDES) wastewater compliance for Alaska seafood processors.
Lectures and hands-on activities for smoking and processing fish, designed for home fish-smoking enthusiasts, small smokehouse operators, fishermen interested in direct marketing their fish, and commercial operators. Participants receive a certificate upon completion of the workshop. For more information see the Smoked Seafood School general information page.
Introduction to Seafood Microbiology Lab
Covers the background and basics of setting up an in-plant seafood microbial screening laboratory using 3M Food Microbiology products. Participants learn basics of bacteria enumeration and identification. Provides hands-on learning opportunities.
ASPLI is an intensive professional development program designed for mid-level managers, production foremen, plant supervisors, quality assurance leaders, and small processors who want to advance their careers in seafood processing. The program consists of hands-on technical training, an in-house project on plant operations, leadership training, and an optional trip to Seafood Expo North America in Boston. For more details see the ASPLI page.
Introduction to Fisheries Utilization (FISH 261, 3 credits)*
Find out why the seafood industry is important to the Alaska economy. Who sells or buys fish and what regulations apply? Why does seafood spoil? What is the nutritional profile of fish and shellfish? What happens to the fish parts resulting from processing? How safe is the seafood we consume? Answers to these and other perplexing questions can be found by enrolling in Fish 261.
Seafood Business (FISH 340, 3 credits)*
This course includes the practical application of business planning. Financing, accounting, permitting, feasibility analysis, marketing, human resource management, and operational aspects of seafood harvesting and processing will be introduced, using case studies and guest lecturers from the seafood industry. The prerequisite for this class is FISH 261 (see above) or instructor permission.
* FISH courses are offered through the Fisheries Division of the School of Fisheries and Ocean Sciences, UAF
Public Service and Outreach
- Food safety consultation
- Seafood and food business and marketing plan development
- Food product laboratory analysis for producers of Alaska seafood (fees may apply)