Fr: Pamela Tom
The following information comes from Laura Garrido at the
University of Florida. If you have inquiries about the course, please
contact Laura (e-mail: LRG@GNV.IFAS.UFL.EDU).
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4th Annual Shrimp School
May 11-13, 1999
UNIVERSITY OF FLORIDA
The University of Florida's Aquatic Food Products Program continues the
annual series of Shrimp Schools dedicated to advancing shrimp product
quality and safety. This technical program features current and basic
topics through lectures and actual hands-on training. The 1999 program
includes training with sensory indicators for shrimp decomposition,
automated monitoring for quality, salmonella in shrimp, HACCP and sulfites
residuals, monitoring for phosphates and a standardized cook retention
test for yields. The decomposition training will be conducted in
cooperation with the leading FDA decomposition experts. All other
training will be conducted by experienced speakers from University of
Florida, FL Dept of Agriculture, National Fisheries Institute and the
private industry. The training will combine lectures with daily laboratory
experience and demonstrations.
This training will be useful for experienced and new suppliers,
processors, importers, exporters, inspectors and other private sectors,
including expertise from management through production. All participants
will be provided with certificates of completion for future reference as
alumni of the UF-Shrimp School.
Schedule
All training will occur in the Aquatic Food Products Building,
University of Florida
May 11, Tuesday
7:30 am Special Welcome Session at the Cabot Lodge Motel-Transport to UF
Morn. Registration, Orientation and Morning Lectures
Featuring Shrimp Decomposition
After. Salmonella in shrimp, Cooking shrimp, Automated
Monitoring for Quality, HACCP and Sulfites
May 12, Wednesday
Morn. Decomposition Training with Demonstration Packs
After. Phosphates, Monitoring for Phosphates and Cook Retention Test
May 13, Thursday
Morn. Decomposition training with Test Packs
Registration (Limited)
The course will be limited to the first 25 registrants. The limited class
size assures an effective teacher to student ratio. The course
registration fee (US $275.00) is based on cost recovery for materials and
instructor travel. To reserve a position, participants should
pre-register by phone (352/392-1991 ext. 308), Fax (392/392-8594) or
E-Mail (LRG@GNV.IFAS.UFL.EDU). The training coordinator is Laura Garrido.
MAKE CHECKS PAYABLE TO THE "SST SOCIETY OF THE AMERICAS".
Lodging and Meals
Special room rates ($62) have been arranged in the Cabot Lodge
(352-375-2400). This motel is located east of interstate highway 75 and
accessed by interstate exit no. 75. Reservations must be confirmed before
April 31. When registering identify the "UF- Shrimp School". These rates
include daily continental breakfast and late afternoon beverages.
The training schedule will include breaks, but all daily meals are on your
own. Numerous restaurants surround the campus and motel area. Many are
within walking distance on a clear day. Advice will be provided for
special tastes and local events.
Transportation and Parking
Delta and US AIR are the major airlines servicing Gainesville. Optional
service and rates are available through Jacksonville and Orlando, Florida
particularly for international travelers. All major car rentals service
Gainesville.
Complimentary daily transportation to and from the University will be
provided. The Bus will depart the Cabot Lodge Motel at 8:00 am. Passes
for daily parking on campus (approx 3.5 miles from the motel) can be
provided on request.
IMPORTANT!! A SPECIAL WELCOME SESSION WITH AREA MAPS AND DIRECTIONS WILL
CONVENE IN THE CABOT LODGE MOTEL AT 7:30AM TUESDAY, MAY 11th.
Cooperators
National Fisheries Institute
US Food & Drug Administration
National Shrimp Processors Assoc.
American Shrimp Processors Assoc.
Seafood Science & Technology Society of the Americas
CO-Sponsors
Fl Sea Grant College Program
FL Dept Agriculture & Consumer Services