To: Seafood Community
Inquiries are coming in as to whether or not the scheduled Frozen Shrimp
Sensory Evaluation Short Course, January 26-28, 2005, in Pathumthani (just
outside Bangkok), Thailand will be conducted. Yes, the course will
proceed as planned. If you have any questions, please contact me or Ms.
Natcha Sillipa-anan (see below).
Pamela Tom
University of California
Sea Grant Extension Program
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Shrimp Decomposition Short Course to be Conducted in Thailand
A Frozen Shrimp Sensory Evaluation Short Course which focuses on
decomposition defects will be held January 26-28, 2005 in Pathumhani,
Thailand at the National Center for Genetic Engineering and Biotechnology
(BIOTEC). This course will cover quality and safety aspects that can be
prevented when a major disruption affects the incoming seafood products
and HACCP related deviations.
Operations which producers were able to take for granted several weeks ago
may no longer be available - adequate sanitary ice and water,
refrigeration/freezing facilities, etc. The lack of these conveniences
will mean on many occasions, unfit, decomposed seafood.
This course offers the necessary training to help processors recognize
problems related to decomposition in order to protect both the local
populace and the American citizens who will be the end users of many of
their exports.
Enrollment is limited. For further information, visit the short course
web site: http://seafood.ucdavis.edu/EVENTS/shrimp05.htm or e-mail: Ms.
Natcha Sillipa-anan (PSB Test Thailand Co. Ltd.) natcha@psbtest.com or
Pamela Tom (University of California, Sea Grant Extension Program)
pdtom@ucdavis.edu
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