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.
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.
This year, 11 new anglers joined the program of roughly 200 volunteer taggers who keep track of popular recreational species in Virginia’s waters.
A working group of local, state, and national leaders convened to prepare for hurricane season during a pandemic in May and June. During the series of six meetings, the CONVERGE workgroup discussed vulnerability, containing the spread of coronavirus, logistics of shelter operations, communicating risk, and the psychological toll caused by multiple hazards.
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Stay up-to-date on fellowship, internship, training, and research funding opportunities offered by Virginia Sea Grant.
