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 November 19 and November 20, 2019 at NOAA’s Western Regional Center in Seattle, WA.
The workshop will cover FDA product categories 1, 2 and 5 with a species menu consisting of Cod, AK Pollock, Pink Salmon, Smoked Pink Salmon, 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.
Please contact Richard Barry at email@example.com with any workshop questions.
Tuesday, November 19, 2019 - Wednesday, November 20, 2019
8:00 AM - 4:00 PM
NOAA Western Regional Center
7600 Sand Point Way NE, Bldg.32
Seattle, Washington 98115
*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 $998 and make it out to National Fisheries Institute.
Cancellation/Substitution Policy: All requests for cancellations must be submitted in writing to firstname.lastname@example.org by Friday, November 1, 2019. Cancellation requests that are received by November 1 will be processed less the credit card fee. Refunds will be processed within 30 days after the event. Credit card fees will not be refunded. No verbal cancellations will be accepted. There will be no refunds after November 1 and NO REFUNDS for no-shows. Funds cannot be carried over to future NFI conference/events/workshops. Funds cannot be carried over to future workshops. Substitutions are welcome at anytime without penalty. By submitting the registration form, you are agreeing to this cancellation/substitution policy.