Seafood Processing Support

rockfish-fillets.jpgAre you a seafood processor looking to expand your product, create safety procedures, improve quality and safety, increase productivity?

The Alaska Sea Grant Marine Advisory Program provides services with the MAKE Program that assist individuals and businesses within seafood processing. These services include the following.

HACCP Training

All seafood and food processing plants require a HACCP plan to ensure a safe product being produced.  MAP will offer HACCP a minimum of three times a year – once in Anchorage, once in Kodiak and once at an outlying community who requests the training and meets minimum class size to cover travel and other costs (6 participants).  HACCP is a two-day hands-on training that provides participants the skills to complete mandated HACCP plan development. Each receives a certificate from the Association of Food and Drug Officials and a letter of completion from the University of Alaska Fairbanks.

  • Better Process Control School – 1, 20-hour class per year. This three-day course teaches principles of thermal processing, equipment requirements, closure evaluation and recordkeeping for glass jars and cans. The course satisfies FDA requirements for thermal processors of both seafood and other canned food. Each participant receives a letter of participation from the University of Alaska Fairbanks.
  • Smoked Seafood School/Small Smoked Seafood Business Class – SSS is a 24-hour hands-on class offered once a year to prospective seafood smoking operators.  It is followed by an 8-hour small business development class. 
  • Starting Your Specialty Food Business – This 30-class is delivered via distance to sites around the state in partnership with the Cooperative Extension Service and will be delivered at least once per year.  The class is designed for prospective business owners. 

Bi-annually:

  • Alaska Seafood Processing Leadership Institute (ASPLI) – ASPLI is an 80-hour training program designed for mid-career seafood plant employees or small seafood processing companies. The class is delivered in two sessions over a 6-month period with a session in Kodiak in the fall followed by a session in Anchorage in the spring. During the interim, the participant works under a mentorship in his/her company on a project of value to the firm. An optional trip to the North American Seafood Expo in Boston follows the Anchorage session. A certificate of attendance will be given to each participant.
  • Seafood Processing Quality Control Training – This is a 40-hour class designed to provide a workforce credential to seafood processing quality control managers.  It is a hands on class offered at the Kodiak Seafood and Marine Science Center.  Participants will receive a UAF workforce credential in seafood processing quality control.

Technical Assistance for seafood processors and food product producers.

The Marine Advisory Program will provide technical assistance and consultations with individual clients on demand as time permits.  The content of this assistance can range from nutritional and product quality analysis, to business planning and market analysis.  Assistance may include, but is not limited to:

  • Water Phase salt testing – this is used to ensure proper levels of salt and moisture in the production of smoked seafood products, which is a critical step in food safety.
  • Microbiology testing – detecting the presence or absence and conducting plate counts of harmful bacteria such as listeria, salmonella, and E. coli.
  • Composition Analysis – provide general protein, lipid, carbohydrate, ash and moisture content analysis.
  • Fatty acid profile analysis
  • Nutrition labeling
  • HACCP plan development and/or review
  • Sanitation plan development and/or review
  • Product development and pricing using taste test panels for value-adding seafood product development
  • Assist in seafood and food business and marketing plan development.
  • Research and Development
    1. Assist stakeholders in product development such as conducting taste tests and using the results to obtain least cost formulation e.g. crab cakes, pickled and smoked seafood.
    2. Proximate analysis of underutilized fish.
    3. Develop alternate product forms and markets

 Contact: csannito@alaska.edu

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