After careful consideration, the decision was made to defer the 2009 Cooked Shrimp Processing Certification School to a later date. The primary factor affecting our decision was that our total attendance level was significantly lower than it has been in the past, due, we suspect, to the global economic crisis. As information about future Cooked Shrimp Processing Certification Schools becomes available, we will post it here.
AGENDA 2009
(Tentative agenda as of November 21, 2008)
Tuesday, March 10, 2009
7:30 AM - Transportation departs Hotel Monteleone.
8:00 AM - Registration, Laitram Machinery campus – 5301 Toler Street. Transportation provided from hotel.
8:20 AM - Welcome, Introductions and Course Orientation - Barry LaCour, Laitram Machinery; Steve Otwell, University of Florida; Instructors and Laitram Staff
8:40 AM - Shrimp Cooking: A Worldwide Perspective - Kevin Gremillion, Laitram Machinery
9:20 AM - Thermal Processing of Shrimp - Steve Otwell, University of Florida
10:00 AM - Break
10:20 AM - Principles for Thermal Processing - Murat Balaban , University of Alaska
11:20 AM - FDA Compliance: Process Validations & Verifications - Victor Garrido, University of Florida
NOON - Lunch (provided on Laitram Machinery campus)
1:20 PM - Assuring FDA Compliance (Teams convene in Pilot Plant for Hands-On Cooking Trials)
Divide students into small teams to prepare their shrimp through different training stations located
about the Laitram pilot processing plant. Each station will teach specific skills while actually
working to prepare the shrimp for cooking. Each team will collect information for their cooked
shrimp by completing their product assessment forms for microbial lethality, yields and HACCP
validations.
- Station 1 - Thermocouple Placement and Thermometers – Victor Garrido
- Station 2 - Yields and Moisture Content – Steve Otwell
- Station 3 - Low & High Temperature Cooking - Murat Balaban
Adjourn Day 1 – Complimentary transportation returns you back to Hotel Monteleone.
Free Evening
Wednesday, March 11, 2009
8:00 AM - Transportation departs Hotel Monteleone.
8:30 AM - - TBD
9:00 AM - - TBD
10:30 AM - Break
10:45 AM - Proper Freezing for Cooked Shrimp - Leslie Howells, Air Liquide
11:45 AM - Lunch (provided on Laitram Machinery campus)
12:45 PM - Guarding Cooked Shrimp Yield and Quality – Steve Otwell, University of Florida
1:30 PM - Assuring Cooked Shrimp Product Yield & Quality ( Teams convene in Pilot Plant for Hands-On Cooking Trials)
Same assigned teams will prepare shrimp through different training stations prior to cooking.
Each station will teach specific skills while actually working to prepare the shrimp for cooking.
Each team will collect information for their cooked shrimp by completing their product
assessment forms for product yields and sensory assessments for quality.
- Station 1 - Guarding Shrimp Quality and Yield – Steve Otwell
- Station 2 - Moisture Content and Sensory Assessments – TBD
- Station 3 - Cooking Procedures – Victor Garrido and Murat Balaban
Adjourn Day 2
6 PM – 9 PM - School Social at Pat O’Brien’s Briars Suite in French Quarter.
Thursday, March 12, 2009
8:00 AM - Transportation departs Hotel Monteleone.
8:30 AM - Present and Discuss Team Cooking Results
(1) Validations for lethality, (2) Yields & (3) Quality
Course Review and Additional Topic
9:30 AM - Regulatory Requirements: FDA Perspective & Issues
– David LeRay, FDA-New Orleans District
10:30 AM - Break
10:45 AM -
Course Exam
Exam Review and Discussion
11:45 AM -
Laitram Machinery Campus Tour - Optional
- Laitram Machinery Staff
Adjourn School with Course Completion Certificates in hand to provide evidence for training consistent with requirements of the FDA.