The National Fisheries Institute in cooperation with the Food and Drug Administration and NOAA-SIP invites you to participate in a course for inspectors, quality control professionals, purchasing agents, and anyone wishing to polish their sensory skills. This workshop will take place at Quirch Foods, Miami, FL on May 14 and May 15, 2019.
The species menu consists of Pasteurized Crabmeat, Escolar, Snapper and Shrimp. (The menu may change subject to availability.) The class is a hands-on workshop in decomposition led by Michael McLendon, FDA National Sensory Expert. Attendees will learn FDA sensory evaluation methods and FDA criteria for decomposition.
*A 5% credit card fee has been automatically added if you are paying by credit card. If you are sending a check please submit it for $900 and make it out to National Fisheries Institute.
7600 NW 82nd Place
Miami, Florida 33166
For more information:
Richard Barry at firstname.lastname@example.org