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 Topics: FMSA’s seven rules; nutrition label reform, label claims etc. (Elisha Diagneault, Foodwit; Teri Danielson, NW Food Solutions)

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 3M Food Safety

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):

1:00 – 1:40pm – Techniques for protecting workers from hazards in a cold, wet processing environment (Laura Syron, CDC/NIOSH/WSD)

1:40 – 2:20pm – Chemical hazards and considerations for employee safety (Gabriel Flores, Wesmar)

2:20 – 3:00pm – Training and educating adults through language and culture barriers (Nina Parkinson, NPG Consulting)

3:00 – 3:20pm Afternoon Break sponsored by

3:20 – 4:00pm – CASE STUDY: Engaging employees and structuring your food safety team (Teri Danielson, NW Food Solutions)

4:00 – 4:40pm – Environmental compliance perspective (Alan Ismond, Aqua-Terra Consultants)

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.

4:40-5:00pm Q&A

  • Workplace safety perspective (Laura Syron, CDC/NIOSH/WSD)
  • Chemical safety perspective (Gabriel Flores, Wesmar)
  • Social compliance perspective (Nina Parkinson, NPG Consulting
  • Food safety/QA perspective (Teri Danielson, NW Food Solutions)
  • Environmental compliance perspective (Alan Ismond, Aqua-Terra Consultants)

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 – Resource management, 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.

8:00 – 8:25am – Resource management: Contrasting hake and pollock (Jim Ianelli, NOAA)

8:25 – 9:10am – Methods of harvest/Good fishing practices; fleet management; holding fish/what to do with a deck-load (John Boyce, Trident Seafoods)

9:10 – 9:35am – QA role: How to improve seafood quality before it enters the plant (Brandii Holmdahl, Bornstein Seafoods)

9:35 – 9:45am – Question and Answer

9:45 – 10:00am – Morning Break sponsored by

PANEL DISCUSSION: Process Control – Developing, understanding, and using specifications:

10:00 – 10:30am – Basics of document control (Austin Bouck, EARTH2O)

10:30 – 10:50am – Equipment use/misuse considerations for centrifuge utilization (Bill Griffiths, Flottweg Separation Technology)

10:50 – 11:10am – Packaging considerations (Michele Pfeffer, Beck Pack Systems)

11:10 – 11:30am – Freezer considerations for process control (John Cook, Jr., Dole Refrigerating Company)

11:30 – 11:50am – QA perspective: specification targets based on food safety/quality regulations (Gregg Small, Product Survey International)

11:50 – 12:05pm – Question and Answer

12:05-1:05 Lunch sponsored by

HANDS-ON TRAININGS- May 14 afternoon session (1:20pm-5:00pm) OSU Seafood Laboratory:

Afternoon Break sponsored by

  • Sanitization Presentation & Demonstration (Gabriel Flores, Wesmar)
  • Lab Equipment maintenance, proper use and calibration (Keith Cox, Seafood Analytics; Jung Kwon, OSU Seafood Lab)
  • Bacterial Laboratory testing for quality assurance: ATP testing, Listeria in RTE & environment, TPC, CEC/E. Coli (Virginia Ng, Seafood Products Association; Lin Koh, BluWrap)
  • 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 in advance to participate in up to 3 (one per session) of the May 14 training sessions as part of registration (either on-line or with a paper form).  Each training will accommodate a maximum of 12-15 participants per session. On-site registration is possible and attendees will be added to sessions based on available slots. Tentative session times are as follows:

  1. 1:20-2:30 Session I
  2. 2:35-3:45 Session II
  3. 3:50-5:00 Session III

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

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