Program

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 – 12:10pm – Specifications from a retail perspective (Chuck Anderson, Seafood Analytics)

12:10 – 12:20pm – Question and Answer

12:20-1:10 Lunch Break

Travel to OSU Seafood Lab campus

***1:10 Meet @ OSU Seafood lab courtyard sculpture

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

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

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

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