Seafood processing and marketing classes offered in February

January 19, 2017

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 Seafood Direct Marketing – February 13-27 (online)

This course 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)

This course 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)

This course 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 registration information are available on Alaska Sea Grant’s web site.