BAY RESTORATION COMMISSION ANNOUNCES TRAINING OPPORTUNITY IN AQUATIC INVASIVE SPECIES CONTROL AND PLANNING
The recent discovery of invasive New Zealand mudsnails in Malibu Creek has put a spotlight on the myriad ways in which Aquatic Invasive Species (also known as AIS) are spread. Hikers, anglers, as well as those performing monitoring and research in local creeks and streams, all have the potential to introduce and spread harmful invasives.
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| The red swamp crayfish (Procambarus clarki) is a predator and scavenger with potentially devastating impacts on native amphibian, fish, and invertebrate populations. |
The Santa Monica Bay Restoration Commission is sponsoring a one-day training in planning methods for the prevention and control of aquatic invasives. The training is presented by Minnesota SeaGrant, and presents the Hazard Analysis and Critical Control Point (HACCP, pronounced "has-sip") approach.
First developed for ensuring food safety in food production and transport, the approach has been adapted to the control of invasive species. The HACCP approach brings together decision-makers, management agencies, researchers, and industry together to establish a plan to prevent the spread of aquatic invasives. Course attendees will learn how to apply HACCP princples to their unique situations.
The final agenda is still pending. However, the day will involve both classroom-style training, and a break-out session in which groups will develop prototype HACCP plans.
DATE: February 22, 2007
TIME: 9:00 AM - 4:45 PM
LOCATION: Loyola Marymount University, Los Angeles, CA
University Hall - Room 1775: Driving Directions & Campus Map
FEES: $25 Registration (lunch and training materials included in registration fee)
Download Registration Form
Who should attend?
We invite agency staff and managers, environmental organizations, resource managers, fisheries managers--anyone involved with managing monitoring, research, or recreation in creeks, streams, lakes, or in Santa Monica Bay.
What is HACCP?
Many people may not have heard the term "HACCP" until recently. However, it is neither a new term nor a new concept. HACCP is merely an acronym that stands for "Hazard Analysis and Critical Control Point." HACCP is a preventative system of hazard control rather than a reactive one. Many operations can use it to reduce the risk that products and equipment will be contaminated by AIS and will therefore prevent the spread of these unwanted species to new water bodies.
The Pillsbury Company pioneered the HACCP concept for food production during its efforts to supply the US space program in the early 1960s. The only way to ensure safety, Pillsbury concluded, was to develop a preventive system that kept hazards from occurring during production. Since then, Pillsbury's system has been recognized worldwide as the state-of-the-art measure for hazard control.
HACCP manages diverse hazards, fosters partnership between industry and government regulators, and is effective when properly applied. It aims at minizing risks, and increasing communication between decsion-makers, regulators, and groups performing monitoring and restoration activities in and near aquatic habitats at risk.
(Adapted from AIS-HACCP Training Curriculum, Edited by J.L. Gunderson and R.E. Kinnunen)
Established Aquatic Invasive Species in Santa Monica Bay Watershed
For more information on this event, please contact Jack Topel at (213) 576-6647 or jtopel@waterboards.ca.gov.