In response to industry requests, the California Fisheries & Seafood Institute (CFSI, 1521 I Street, Sacramento, CA 95814), in cooperation with the U.S. Food and Drug Administration, will present two half-day Fresh Seafood Sensory Workshops.

The four-hour hands-on workshop is designed to help fresh seafood processors and distributors detect the different sensory attributes of fish that is not decomposed vs. fish that is decomposed.

Special emphasis will be placed on tuna, mahi mahi, swordfish and escolar.

There will also be a one-hour Seafood HACCP Update and Q & A Session that is open to all participants in the time between the two workshops.

WHEN:    June 23, 1998
 
                Sensory Workshop Session #1: 8:00 am - 12 noon
                Sensory Workshop Session #2: 1:00 pm - 5:00 pm
                Seafood HACCP Update/Q&A Session:  12 noon - 1:00 pm

WHO:    The workshop is designed for processors and distributors of fresh seafood

WHERE:    U.S. FDA San Francisco District Office, 1431 Harbor Bay Parkway, Alameda, CA

COST:  The registration fee is $45 per person.

Each workshop session is limited to 20 participants. Pre-registration is absolutely REQUIRED.  Please, no more than 2 participants per company.

Due to the nature of the workshop, participants are asked to refrain from using scented colognes, perfumes, etc. on the day of workshop.

For more information or registration materials, contact the CFSI office Phone: 916/441-5560 Fax: 916/446-1063 E-mail: FISHEAD123@aol.com.