Training for the Alaska seafood workforce
February 22, 2017
To carry out its mission to support and develop the state’s seafood processing industry, Alaska Sea Grant will offer educational and training opportunities throughout 2017. The courses are on skills to avoid foodborne illness, roe processing, smoked seafood, and processing company leadership.
Hazard Analysis Critical Control Point (HACCP) will be taught March 23–24 in Anchorage. Seafood processing employees will learn how to control biological, chemical, and physical hazards from raw fish or processed seafood products.
Processors can sign up for April 27–28 training in roe processing techniques and markets, at the Kodiak Seafood and Marine Science Center. Topics include sujiko and ikura processing, packaging, roe grading, and various seafood roe forms.
Home fish smokers and businesses are invited to join the popular Smoked Seafood School October 12–13 in Kodiak, to learn principles of fish smoking, safety of smoked products, brining, cold and hot-smoking, and fish sausage.
And seafood processing companies can enroll their middle managers in the Alaska Seafood Processing Leadership Institute, which begins November 9–13 in Kodiak and will continue into early 2018. This professional development program is designed for processing employees who want to advance their careers.
These classes are sponsored by a partnership between Alaska Sea Grant, University of Alaska Fairbanks, and the Manufacturing Extension Partnership funded through the National Institute of Standards and Technology.
— By Sue Keller
Alaska Sea Grant is a statewide marine research, education, and outreach program, and is a partnership between the University of Alaska Fairbanks and the National Oceanic and Atmospheric Administration. Alaska Sea Grant Marine Advisory Program agents provide assistance that helps Alaskans wisely use, conserve, and enjoy marine and coastal resources.