Alaska Alaska Promoted 'Pre-Quarantining' Plans For Fishing, But Not For Big Oil KUCB by Caroline Lester - April 27, 2020 Alaska health officials have allowed fishing companies' workers to wait out a two-week post-travel quarantine in close quarters on their fishing boats, even after authorities denied a similar proposal by a North Slope oil company. https://www.kucb.org/post/alaska-promoted-pre-quarantining-plans-fishing-not-big-oil Trollers side with NMFS in Chinook litigation Endangered whales compete with increasing populations of seals and sea lions Cordova Times by Margaret Bauman - April 27, 2020 Litigation to halt the Southeast Alaska king salmon fishery to provide sustenance for Southern Resident Killer Whales is prompting commercial trollers to intervene in the lawsuit brought by the Washington state based Wild Fish Conservancy. https://www.thecordovatimes.com/2020/04/27/trollers-side-with-nmfs-in-chinook-litigation/ National Seafood Harvesters of America asks for clarity on COVID-19 relief funding Seafood Source by Steve Bittenbender - April 23, 2020 Seafood Harvesters of America sent U.S. Commerce Secretary Wilbur Ross a letter on Thursday, 23 April, calling on the Commerce Department and the National Oceanic and Atmospheric Administration (NOAA) to communicate how it will use the USD 300 million (EUR 278.2 million) in COVID-19 relief funding to help the nation’s fishermen. https://www.seafoodsource.com/news/supply-trade/seafood-harvesters-of-america-asks-for-clarity-on-covid-19-relief-funding How Restaurants Are Reopening After States Lift Coronavirus Restrictions Urner Barry by Amanda Buckle - April 28, 2020 In March restaurants across the U.S. were forced to close their dining rooms in an effort to stop the spread of the coronavirus. Now, with the government attempting to reopen the economy, some states are allowing restaurants to once again open their doors - but with some restrictions in place. For the most part, the restrictions apply to almost any business. Workers need to be screened for any sign of illness, and those who display any signs of being sick are not permitted to work. People are being encouraged to wash their hands more frequently and use hand sanitizer when water is not available. It’s also recommended that establishments post signage at eye level that reminds people to wash their hands. Restrooms should be cleaned and sanitized regularly, as well as any commonly used area. And employees who interact with the public are required to wear face coverings. And while not every state is ready to allow restaurant dining rooms to reopen, those states that are have additional measures for businesses to follow. Alaska Governor Mike Dunleavy allowed restaurants to have a limited reopening on April 24. As part of dine-in services reopening, restaurants have to maintain social distancing protocols and follow a number of other requirements, including reservation only seating and only allowing 25% of capacity. In addition, groups must be limited to household members only. The guidance is part of Governor Mike Dunleavy’s Reopen Alaska Responsibly Plan, which he released April 22. The full guidance document can be found here. In Georgia, restaurants were allowed to reopen on April 27. Based on guidance from Governor Brian Kemp, no more than 10 patrons are allowed in a facility per 500 square feet of public space. Restaurants are allowed to include waiting and bar areas in their calculation of public square feet, but not hallways, restrooms or spaces that are closed to patrons. Georgia restaurants also need to limit contact between wait staff and patrons; discontinue use of salad bars and buffets; and remove any self-serve items, like drinks, condiments, utensils and tableware stations. Party sizes at tables should be limited to no more than six, and floor plans should be updated to ensure at least six feet of separation from seating-to-seating. There are also other recommendations, like if possible using an exit from the facility that is separate from the entrance; allowing only a call-ahead or reservation-only business model; and using disposable paper menus that should be discarded after each patron use. The executive order from Governor Kemp can be found here. Tennessee restaurants were also allowed to reopen dining rooms on Monday, but they have to limit their number of customers to 50% of seating capacity. Like Georgia, tables should be at least six feet apart and there should be no more than six guests at a table. Bar areas are required to remain closed at this time and restaurants are also not permitted to have live music. You can find more on Tennessee’s guidelines for restaurants here. In Texas, restaurants will be allowed to reopen their dining rooms on Friday. They must operate at up to 25% of the total listed occupancy of the restaurants, however “this applies only to restaurants that have less than 51% of their gross receipts from the sale of alcoholic beverages are are therefore not required to post the 51% sign required by Texas law as determined by the Texas Alcoholic Beverage Commission.” Find Texas’ executive order here. SeafoodNews will be providing additional information on restaurant practices as more states reopen. Find more information on best practices for restaurants here. https://www.seafoodnews.com/Story/1169899/How-Restaurants-Are-Reopening-After-States-Lift-Coronavirus-Restrictions International Ottawa giving $62.5 million for fish and seafood sector to battle COVID-19 National Observer by Teresa Wright - April 27, 2020 Ottawa will provide a $62.5-million aid package to help the country's fish and seafood processors protect workers from COVID-19 and ensure they can continue to keep the seafood market alive. https://www.nationalobserver.com/2020/04/27/news/ottawa-giving-625-million-fish-and-seafood-sector-battle-covid-19 Press Release: Two more Russian fisheries in the Barents Sea achieve MSC certification MSC - April 23, 2020 The Russia Barents Sea Greenland Halibut Fishery and Opilio Trap Fishery catching snow crab, have been awarded MSC certification as sustainable and well-managed fisheries. As a result, their catch, sold to markets in Europe, US and Russia, will now be available for retailers, brands and restaurants to sell with the globally recognised blue MSC label. https://www.msc.org/media-centre/press-releases/two-more-russian-fisheries-in-the-barents-sea-achieve-msc-certification
Pacific Seafood Processors Association 1900 W Emerson Place Suite 205, Seattle, WA 98119 Phone: 206.281.1667 E-mail: admin@pspafish.net; Website: www.pspafish.net Our office days/hours are Monday-Friday 8:00 A.M. - 5:00 P.M. In accordance with Title 17 U.S.C. Section 107, any copyrighted work in this message is distributed under fair use without profit or payment to those who have expressed a prior interest in receiving this information for non-profit research and educational purposes only. *Inclusion of a news article, report, or other document in this email does not imply PSPA support or endorsement of the information or opinion expressed in the document.