U. S. Food and Drug Administration
Center for Food Safety and Applied Nutrition
FDA Prime Connection

Seafood Handling and Quality Evaluation - A Workshop for Retailers and Restaurants
 
 
 
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FN93-16   SEAFOOD HANDLING AND QUALITY EVALUATION   08/20/93
       - A WORKSHOP FOR RETAILERS AND RESTAURATEURS
 
 
        IMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM;
        :                                              :
        :    Seafood Handling and Quality Evaluation   :
        :  A Workshop for Retailers and Restaurateurs  :
        :                                              :
        :              October 20-21, 1993             :
        :                                              :
        :       9240 Firestone Blvd., Downey, CA       :
        :                                              :
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          Co-Sponsored by the University of California
          Cooperative Extension, Sea Grant Extension
          Program; California Fisheries and Seafood
          Institute; National Food Processors
          Association; U.S. Department of Commerce; and
          U.S. Food and Drug Administration
 
 
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                      3 Workshop Program 3
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     The Seafood Handling and Quality Evaluation Workshop will
provide hands-on training in seafood quality evaluation and seafood
handling.  Experts from the California seafood industry, the U.S.
Department of Commerce, Inspection Branch, the U.S. Food and Drug
Administration, the National Food Processors Association, and the
University of California will provide training in seafood quality
evaluation, species identification, and common substitution
problems.  The workshop program will also include presentations on
NMFS and FDA's role in retail seafood markets, sanitation,
temperature control, and seafood packaging containers.
 
     Seafood demonstrations and evaluations will include samples of
rockfish (Pacific red snapper), Pacific cod, sole, orange roughy,
Atlantic and Pacific salmon, shark, tuna, mahi-mahi, yellowtail,
catfish, rainbow trout, king crab, Dungeness crab, blue crab,
scallops, raw and cooked shrimp, and surimi-based simulated seafood
products.
 
     Workshop participants will receive a loose-leaf notebook
containing examples of seafood buying specifications, the 1993
edition of FDA's Fish List, and handouts on temperature control,
cross-contamination, why seafoods spoil, sanitizers, seafood
substitution problems, and Good Manufacturing Practice regulations.
 
 
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                     3 Who Should Attend? 3
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     All retail and restaurant seafood buyers, quality
control/assurance personnel, and county environmental health
inspectors are encouraged to attend. Learn more about seafood
quality evaluation, handling, quality control, and sanitation.
Ample time will be provided to answer questions on all aspects of
seafood quality.  Seafood processors, distributors, and others are
also invited to attend and learn more about handling and evaluating
seafood.
 
 
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                 3 Registration Information 3
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     For information on the Seafood Handling and Quality Evaluation
workshop, a copy of the workshop program, or questions on seafood
quality safety systems, contact Bob Price (916/752-2194) or Pamela
Tom (916/752-3837). The registration fee of $200 includes morning
coffee, refreshment breaks, lunches, handout materials, and a
workshop notebook.
 
Registration deadline is: October 1, 1993.
 
 
 
 
Seafood Handling and Quality Evaluation Workshop Registration Form
 
                      October 20-21, 1993
           Southern California Gas Company, Downey, CA
 
 
 Course fees (enter number of registrations):
 
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__ Registration(s)  @ $200  _______   3 Make check payable 3
                                      3   to "UC Regents"  3
Total enclosed:           $ _______   3                    3
                                      3    Payment must    3
                                      3      accompany     3
                                      3      this form     3
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Name(s) __________________________    Telephone ___________
 
Company __________________________    Fax       ___________
 
Address ___________________________________________________
 
City, State, Zip __________________________________________
 
 
Mail this form with your check to:
 
Robert J. Price
Extension Specialist, Seafood Products
Food Science & Technology
University of California
Davis, CA 95616-8598.
 
 
CALIFORNIA                               UNIVERSITY OF CALIFORNIA
SEA GRANT                                   COOPERATIVE EXTENSION
 
 
        Seafood Handling and Quality Evaluation Workshop
 
                       October 20-21, 1993
Southern California Gas Company, 9240 Firestone Blvd., Downey, CA
 
 
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                         3   TOPICS   3
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*    Seafood Quality Attributes    *    Quality Evaluation
 
*    Temperature Control           *    Species Identification
 
*    Seafood Handling              *    Seafood Shipping
                                        Containers
 
*    Sanitation                    *    Seafood Substitutions
 
*    Buying Specifications
 
 
 
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                     3   SEAFOOD SPECIES   3
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*    Rockfish (Pacific red snapper)     *    Pacific cod
 
*    Sole                               *    Orange roughy
 
*    Atlantic and Pacific salmon        *    Shark
 
*    Tuna                               *    Mahi-mahi
 
*    Yellowtail                         *    Catfish
 
*    Rainbow trout                      *    King crab
 
*    Dungeness crab                     *    Blue crab
 
*    Scallops                           *    Raw and cooked
                                             shrimp
 
*    Surimi-based seafood products