Executive Development Programme in Hygienic Fish Processing
-- ViewingNowThe Executive Development Programme in Hygienic Fish Processing is a certificate course designed to empower professionals with the essential skills for career advancement in the seafood industry. This program emphasizes the importance of maintaining hygienic practices in fish processing, a critical aspect of the industry that ensures the production of high-quality and safe seafood products.
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โข Fish Processing Hygiene Fundamentals: An introductory unit covering the basics of hygienic practices in fish processing, including the importance of proper sanitation, personal hygiene, and facility design.
โข Seafood Safety Regulations: An overview of domestic and international regulations governing seafood safety, including HACCP, FDA, and EU requirements.
โข Fish Processing Equipment and Design: This unit explores the various types of equipment used in hygienic fish processing, as well as the principles of facility design to minimize contamination risks.
โข Microbiology and Seafood Safety: Students will learn about microorganisms commonly found in seafood, their potential health risks, and methods for controlling their growth.
โข Quality Assurance and Control: An examination of quality assurance and control programs in fish processing, including testing, inspection, and documentation procedures.
โข Good Manufacturing Practices (GMPs): An exploration of GMPs in fish processing, including personnel practices, plant and grounds maintenance, and sanitation operations.
โข Supply Chain Management and Traceability: This unit covers best practices for managing the seafood supply chain, including traceability, supplier verification, and recall procedures.
โข Crisis Management and Product Recall: Students will learn how to prepare for and manage a crisis in a fish processing facility, including product recalls and public relations.
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