Seafood Processing Classes and Workshops

Upcoming Training

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HACCP (Anchorage March 2017)

Mar 23–24, 2017 Anchorage, Alaska
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Roe School

Apr 27–28, 2017 Kodiak, Alaska
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Smoked Seafood School

Oct 12–13, 2017 Kodiak, Alaska
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Alaska Seafood Processing Leadership Institute

Nov 13–17, 2017 Kodiak, Alaska

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.

For more information on any of these classes, or to request training or technical assistance, please see contact information below. We also offer public service and outreach to seafood processors.

workshop flyer View or download seafood processing training flyer PDF [1.2 MB]

Basic Seafood HACCP Workshop

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 Sanitation

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.

smoking fishPhoto by Brook Guetschow.

Smoked Seafood School

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.

Alaska Seafood Processing Leadership Institute (ASPLI)

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

Contact information

Chris Sannito
Seafood Technology and Quality Specialist
Kodiak Seafood and Marine Science Center
907-486-1535
csannito@alaska.edu

Quentin Fong
Seafood Business and Marketing Specialist
Kodiak Seafood and Marine Science Center
907-486-1516
qsfong@alaska.edu

Brian Himelbloom
Professor, Seafood Science and Technology
Kodiak Seafood and Marine Science Center
907-486-1529
bhhimelbloom@alaska.edu