Seafood processing and marketing classes offered in February
January 19, 2017
- Paula Dobbyn, Alaska Sea Grant Communications Manager, (907) 274-9698, firstname.lastname@example.org
Alaska Sea Grant will offer three educational and training opportunities in February. The courses cover direct marketing, process improvement, and skills to avoid foodborne illnesses. Following is a description of each course:
Introduction to Starting and Operating a Seafood Direct Marketing Business—February 13-27 (online)
Introduction to Starting and Operating a Seafood Direct Marketing Business is designed for commercial fishermen who have little or no experience selling their catch directly to buyers like restaurants or fish markets. The instructors are marketing specialist Quentin Fong and others.
Better Process Control School—February 15-17 (in Kodiak)
Better Process Control School covers the principles of thermal processing, equipment requirements, container evaluation, and recordkeeping for glass jars and cans. It’s designed for retort operators, quality assurance technicians and others and will be useful in settings as diverse as seafood plants or at home. The class satisfies requirements set by the Food and Drug Administration and costs $450. The instructor is Chris Sannito.
Hazard Analysis Critical Control Point (HACCP)—February 13-14 (in Kodiak)
Hazard Analysis Critical Control Point (HACCP) will cover how to control biological, chemical, and physical hazards from raw fish or processed seafood products. The two-day course will prepare students to develop a HACCP plan, which is required by all seafood processors in Alaska. A basic HACCP certificate issued by the Association of Food and Drug Officials is awarded after the successful completion of the class. The registration fee is $200 and the instructor is Chris Sannito.
More details and online registration are available at each of the class pages above. For more information on these and other events, visit Alaska Sea Grant’s upcoming meetings, workshops, and classes.