Frequently Asked Questions
Q. How long does a typical training program last?
A. Sasiela & Associates conducts an in-depth, pre-program client interview that identifies and outlines their training needs. That information is then used to assemble the training modules and hand-out, post-course reference packets. One to three days are typical program durations.
Q. What’s so special about Sasiela & Associates’ seafood consulting programs?
A. The company’s staff has a 40 plus year history in cutting-edge seafood product development and sales-staff training. The lead training coordinator at Sasiela & Associates holds the titles of co-founder and Dean Emeritus of Icelandic USA’s Seafood University – a 100 session, industry-recognized sales and employee training program that was a factor in that company’s preeminence in its category. Additionally, their principal has literally “written the book” on food coating techniques for the AACC, AOCS, AVI, NFI and others. Mr. Sasiela is registered to practice law before the U. S. Patent & Trademark Office. He was recently named to the Maryland State Seafood Management Team to help evaluate that State's seafood programs. He was the team leader that broke a Guinness Record for the “World’s Largest Serving of Fish & Chips”. Clients have a wealth of varied knowledge and experience to draw from – second to none!
Q. In what ways will Sasiela & Associates training help my employee productivity?
A. Investing in training allows businesses to build talent internally. Companies are discovering dramatic return-on-investment rewards as they relate to employee effectiveness, retention strategies, and overall professional development. Employee training is a motivational win-win situation.
Q. Why should I use Sasiela & Associates’
consulting services?
A. Consulting is an increasing popular way to outsource many company activities and avoid the high cost of a resident expert on their payrolls.
For example, there’s not a food company that doesn’t employ/use outside sanitation audit services, attorneys on retainer, food testing labs, packaging,
graphic artists, advertising agencies, attend short courses, or use guest/motivational speakers.
Employee training is a motivational win-win situation.
Sasiela & Associates’ expertise is a relatively affordable way to obtain
current, unbiased information in a proven experiential setting because the program will continue to deliver dividends, long after they have left your site, right to the bottom line where you’ll feel it most!
Q. What types of subject matter do I have to
chose from when arranging your training seminars?
A. Clients have a wide range to choose from –here’s a small sampling:
- An insider’s look at the seafood industry;
- Global seafood sourcing issues;
- Is wild superior to farmed?;
- Making sense of inconsistent seafood nomenclature;
- Coating formulations that work;
- How to retard fat absorption;
- Hidden granulation peculiarities that can destroy a product-what am I to do?;
- What do phosphate’s functionality do to seafood – how will they affect coating characteristics (adhesion, darkening, taste, cook time?);
- A tour of Asian seafood plants-why and how they stand far and above U. S. ones?;
- What’s “single” frozen – “double” frozen – FAS-why should I care?;
- How are fish blocks cut?;
- Fish shaping - it's sometimes surprising effect on subsequent portion performance;
- Measures of seafood quality; USDC vs. UDSA vs. FDA regulations;
- NUTRITIONAL FACTS;
- “Fresh” – a growing phenomena (fish, bread crumbs, legal meanings);
- Size sense?-a study of portion control;
- What’s deep-skinned, defatted, shallow skinned and how’s it influence adhesion?;
- Specie comparisons;
- What’s the “TOP TEN” and why?-where’s it going?;
- Successful product development techniques;
- Allergen control on the plant floor and beyond- a potentially painful and costly experience
Spend your training energy and dollars solely on a custom curriculum crafted and focused on your exclusive needs.
