The National Fisheries Institute in cooperation with the Food and Drug Administration 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 April 21 and 22, 2020.
The menu consists of the following species and FDA product category classifications:
• Scallops (Category 1: Fresh/Frozen Raw Invertebrates)
• Corvina (Category 2: Fresh/Frozen Raw Finfish)
• Co-treated Mahi Mahi/Co-treated Tuna (Category 4: Processed Scombrotoxin-Forming Seafood Products)
• Canned and Pouched Albacore Tuna (Category 6: Canned/Pouched (Retort) Tuna)
*Species menu may change subject to availability
The class is a hands-on workshop in decomposition led by Diana Zepp, FDA National Sensory Expert. Attendees will learn FDA sensory evaluation methods and FDA criteria for decomposition.
When: Tuesday, April 21: 8:00am - 4:00pm - Wednesday, April 22: 8:00am - 4:00pm
Where: Quirch Foods, 7600 NW 82nd Place, Miami, Florida 33166
Registration Rate: $1047.90 (5% credit card fee has been added)
*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.
7600 NW 82nd Place
Miami, Florida 33166