From Catch to Processor: Handling Practices for Good Quality

Posted on October 3, 2024 by dewittc
November 19, 2024 8:30 a.m. – 5:00 p.m. (PST) Seafood Products Association 1600 South Jackson St., Seattle, WA 98144
This one-day workshop will introduce attendees to safety and quality issues related to salmon, pollock and cod. During the morning session, instructors will cover safety and quality issues from harvest to the production line. The afternoon will focus on hands-on laboratory practices to include odor references and decomposition range demonstration of salmon, pollock and cod fillet portions.

Target audience:

  • Fleet managers
  • Fish receiving personnel
  • Tender operators
  • Quality assurance personnel
  • Trainers interested in bringing workshop information back to their facility

Registration Fee:
SPA MEMBERS $250.00 per person
NON-MEMBERS $350.00 per person

How to Register: Please contact Cory Bell at cbell@spa-food.org or cell: 425-530-7202

Registration includes training materials, lunch, refreshments, and a certificate of completion.

Please notify us of participant changes at least 24 hours in advance for administrative purposes.

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