2019 BSPS

2019 Program Outline

Registration fee for this 2-day program is $500. Cost includes: program materials, hands-on lab supplies, breakfast, lunch, coffee breaks (May 13-14), and network reception/dinner May 13.

May 13: 7:00-8:00am Registration, Packet Pick-up and Breakfast @ Holiday Inn Express

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

  • Regulatory introduction: FMSA’s seven rules; seafood HACCP; NOAA SIP program; state laws; etc. (TBD)
  • Understanding the FDA hazards guidance: Excerpts from Trident’s Internal HACCP training (John Boyce, Trident Seafoods)
  • The importance of prerequisite programs (Virginia Ng, Seafood Products Association)
  • Traceability (Allison Corcoran, Trident Seafoods)
  • GFSI accreditation (Siarl Dixon, AIB International)

12:00-1:00 LUNCH BREAK

 Utilization- May 13 afternoon session (1pm-5pm):

  • 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 (TBD)
  • 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 (TBD)
    3. QA perspective: specification targets based on food safety/quality regulations (TBD)
  • Basics of document control (TBD)

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


May 14: 7:00-8:00am Breakfast

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

  • 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. (TBD)
  • Resources and how to use/access them (TBD)
  • 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 (TBD)
    2. Environmental compliance perspective (TBD)
    3. Workplace safety perspective (TBD)
    4. Social compliance perspective (TBD)

LUNCH BREAK

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

  • 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 (TBD)
  • Seafood Sensory: An introduction (Bruce Odegaard, Seafood Products Association)
  • Surimi: Gel testing for QA (Angee Hunt, OSU Seafood Lab)

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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