{"id":681,"date":"2018-09-14T18:56:14","date_gmt":"2018-09-14T18:56:14","guid":{"rendered":"http:\/\/blogs.oregonstate.edu\/bsps\/?page_id=681"},"modified":"2019-05-01T16:24:05","modified_gmt":"2019-05-01T16:24:05","slug":"program","status":"publish","type":"page","link":"https:\/\/blogs.oregonstate.edu\/seafood\/program\/","title":{"rendered":"Program"},"content":{"rendered":"

2019 Program Outline<\/strong><\/span>
\n<\/em><\/h1>\n

Early registration fee for this 2-day program is $500 (received by April 15. After April 15, cost is $550). <\/strong><\/span><\/p>\n

Cost includes: program materials, hands-on lab supplies, breakfast, lunch, coffee breaks (May 13-14), and dinner May 13.<\/strong><\/span><\/p>\n

May 13:<\/span>\u00a0<\/strong><\/span><\/h2>\n

7:00-8:00am Breakfast<\/span><\/strong> sponsored by<\/em><\/span><\/strong><\/h2>\n

7:00-8:00am Registration, Packet Pick-up\u00a0<\/strong><\/span>@\u00a0Holiday Inn Express<\/span><\/strong><\/span><\/h2>\n

Compliance \u2013 May 13 morning session 8:00am-12pm):<\/u><\/strong><\/span><\/h2>\n

8:00\u00a0 -8:45am – Regulatory Topics: FMSA’s seven rules; nutrition label reform, label claims etc. (Elisha Diagneault,\u00a0Foodwit;\u00a0<\/em>Teri Danielson, NW Food Solutions<\/em><\/strong>)<\/p>\n

8:45 – 9:30am – Understanding the FDA hazards guidance: Excerpts from Trident’s Internal HACCP training\u00a0(John Boyce, Trident Seafoods<\/em><\/strong>)<\/p>\n

9:30 – 10:15am – The importance of prerequisite programs\u00a0(Virginia Ng, Seafood Products Association<\/em><\/strong>)<\/p>\n

10:15 – 10:35am Morning Break<\/span><\/strong>\u00a0sponsored by 3M Food Safety<\/a><\/em><\/span><\/strong><\/h2>\n

10: 35 – 11:15am – Traceability\u00a0(Allison Corcoran, Trident Seafoods<\/em><\/strong>)<\/p>\n

11:15am – 12:00pm – GFSI accreditation (Siarl Dixon, AIB International)<\/em><\/strong><\/p>\n

12:00-1:00 Lunch<\/strong><\/span>\u00a0sponsored by Trident Seafoods<\/a><\/em><\/span><\/strong><\/h2>\n

\u00a0<\/u><\/strong>Employee Development- May 13 afternoon session (1pm-5pm)<\/span>:<\/span> <\/u><\/strong><\/h2>\n

1:00 – 1:40pm – Techniques for protecting workers from hazards in a cold, wet processing environment\u00a0(Laura Syron, CDC\/NIOSH\/WSD<\/em>)<\/strong><\/p>\n

1:40 – 2:20pm – Chemical hazards and considerations for employee safety\u00a0(Gabriel Flores, Wesmar<\/em>)<\/strong><\/p>\n

2:20 – 3:00pm – Training and educating adults through language and culture barriers\u00a0(Nina Parkinson, NPG Consulting<\/em>)<\/strong><\/p>\n

3:00 – 3:20pm Afternoon Break<\/span><\/strong>\u00a0sponsored by<\/em><\/span><\/strong><\/h2>\n

3:20 – 4:00pm – CASE STUDY: Engaging employees and structuring your food safety team\u00a0(Teri Danielson, NW Food Solutions)<\/em><\/strong><\/p>\n

4:00 – 4:40pm –\u00a0Environmental compliance perspective\u00a0(Alan Ismond, Aqua-Terra Consultants<\/em>)<\/strong><\/p>\n

PANEL DISCUSSION<\/span>: Holistic compliance<\/strong><\/span> – Balancing the (sometimes competing) requirements for Food Safety & Quality Assurance with the equally important compliance issues for environmental, workplace safety, social compliance, etc.<\/p>\n

4:40-5:00pm Q&A<\/strong><\/p>\n