Each HACCP class covers seven steps: identify food hazards, determine what steps can control these hazards, the critical limits needed to eliminate the hazards, and establishing monitoring procedures, corrective actions, verification procedures, and record-keeping.
The Virginia Teachers Innovating and Designing Experiential Science (VATIDES) program shows teachers-in-training how to lead environmental science investigations.
We would like to welcome Stacy Keating to Virginia Sea Grant (VASG). As the business manager, Keating will monitor and assist with VASG’s fiscal budget, grant awards, and sub-awards.
Carol Hopper-Brill retired at the end of June after spending 15 years on the Marine Advisory Program’s education team at the Virginia Institute of Marine Science (VIMS). She has designed countless hands-on activities to bring marine science to life for educators, students, and the public.
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Stay up-to-date on fellowship, internship, training, and research funding opportunities offered by Virginia Sea Grant.
