2019 BSPS

2019 Program Outline

Early registration fee for this 2-day program is $500 (received by April 15. After April 15, cost is $550).

Cost includes: program materials, hands-on lab supplies, breakfast, lunch, coffee breaks (May 13-14), and dinner May 13.

May 13: 

7:00-8:00am Breakfast sponsored by

7:00-8:00am Registration, Packet Pick-up @ Holiday Inn Express

Compliance – May 13 morning session 8:00am-12pm):

8:00  -8:45am – Regulatory introduction: FMSA’s seven rules; seafood HACCP; NOAA SIP program; state laws; nutrition labeling reform etc. (Elisha Diagneault, Foodwit)

8:45 – 9:30am – Understanding the FDA hazards guidance: Excerpts from Trident’s Internal HACCP training (John Boyce, Trident Seafoods)

9:30 – 10:15am – The importance of prerequisite programs (Virginia Ng, Seafood Products Association)

10:15 – 10:35am Morning Break sponsored by

10: 35 – 11:15am – Traceability (Allison Corcoran, Trident Seafoods)

11:15am – 12:00pm – GFSI accreditation (Siarl Dixon, AIB International)

12:00-1:00 Lunch sponsored by Trident Seafoods

 Employee Development- May 13 afternoon session (1pm-5pm):

  • Worker hazards and welfare: Survival techniques for a wet, cold processing line (TBD)
  • Developing training programs: How to train adults, dealing with multi-lingual workforce, cultural awareness, etc. (Nina Parkinson, NPG Consulting)
  • CASE STUDY: Engaging employees and structuring your food safety team (Teri Danielson, NW Food Solutions)
  • Resources and how to use/access them (TBD)

Afternoon Break sponsored by

PANEL DISCUSSION: Holistic compliance – Balancing the (sometimes competing) requirements for Food Safety & Quality Assurance with the equally important compliance issues for environmental, workplace safety, social compliance, etc.

  1. Food safety/QA perspective (Teri Danielson, NW Food Solutions)
  2. Environmental compliance perspective (Alan Ismond, Aqua-Terra Consultants)
  3. Workplace safety perspective (TBD)
  4. Social compliance perspective (Nina Parkinson, NPG Consulting)

5pm-8pm Team Building Activity,  Networking & Dinner  

Dinner sponsored by


May 14:

7:00-8:00am Breakfast sponsored by

Utilization- May 14 morning session (8am-12pm):

  • PANEL DISCUSSION: Fishery Topics – Methods of harvest, holding fish, fleet management, what to do with a deck-load, QA role in improvement of product handling, Good Fishing Practices (GFPs), etc.
    1. Resource management (TBD)
    2. Methods of harvest/Good fishing practices (TBD)
    3. Fleet management (TBD)
    4. Holding fish/what to do with a deck-load (TBD)
    5. QA role: How to improve seafood quality before it enters the plant (Brandii Holmdahl, Bornstein Seafoods)

Morning Break sponsored by

  • Basics of document control (Austin Bouck, EARTH2O)
  • PANEL DISCUSSION: Process Control – Developing, understanding, and using specifications
    1. Equipment use/misuse considerations for process control: (Darren Smith, Flottweg)
    2. Marketing/Retail perspective: specification targets based on customer needs (Brendan McKenna, Pacific Seafood)
    3. QA perspective: specification targets based on food safety/quality regulations (TBD)

12:00-1:00 Lunch sponsored by

HANDS-ON TRAININGS- May 14 afternoon session (1:00pm-5:00pm) OSU Seafood Laboratory:

Afternoon Break sponsored by

  • Sanitization Presentation & Demonstration (Kevin Graham, Wesmar)
  • Lab Equipment maintenance, proper use and calibration (TBD)
  • Bacterial Laboratory testing for quality assurance: ATP testing, Listeria in RTE & environment, TPC, CEC/E. Coli (Virginia Ng, Seafood Products Association)
  • Seafood Sensory: An introduction (Bruce Odegaard, Seafood Products Association)
  • Surimi: Gel testing for QA (Angee Hunt, OSU Seafood Lab; Misti Toro, Texture Technologies)

Attendees will sign up on May 13 to participate in 3 of the May 14 training sessions. Tentative session times are as follows:

  1. 1:15-2:25 Session I
  2. 2:30-3:40 Session II
  3. 3:45-5:00 Session III

Attendees will receive certificates of completion at the end of each session they signed up for and attended.

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