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Seafood Webinar: Good Quality Control Practices

"Protect Yourself from Short-Weighting"

Though it's legal and commonplace for seafood processors to coat product with an ice glazing, federal and state laws prohibit including the weight of the ice in the labeled weight of seafood. This webinar talks about ways to root our short-weighted seafood from the supply chain and explains how to set up quality and quantity assurance programs to protect yourself from short-weighting.

Participants will learn how to ensure the accurate net quantity of packaged good.
Will learn and know:

  • the legal requirements for net quality of contents
  • the "12 Good Quality Control Practices", as outlined in NIST Handbook 130, "Uniform Laws and Regulations..."
  • the how to ensure accurate net contents by controlling the 4 primary components of a packaging system and the factors involved in ensuring accurate net quantity.
  • the criteria for evaluating their quantity control processes and packaging system.

Webinar

Webinar URL

Two detailed "Guides" are provided to re-enforce learning.

Guide I [PDF] Guide II [PDF]

About the Instructor - David Sefcik

David is currently a weights and measures technical expert with the National Institute of Standards and Technology’s (NIST) Office of Weights and Measures on uniform laws and regulations in the area of legal metrology (i.e., weights and measures law, uniform packaging and labeling regulations, and checking the net contents of packaged goods). David works with industry, states, federal agencies and other key stakeholders to provide collaboration, education and training to ensure equity in the marketplace.

David has played an important role in collaborating with the National Fisheries Institute (NFI), Better Seafood Board (BSB), and the National Conference on Weights and Measures (NCWM) in addressing unfair practices within the industry. In addition, David played a lead role in training states on NIST Handbook 133 (“Checking the Net Contents of Packaged Goods”) on performing the test procedures for deglazing seafood.