Professional Certificate in Safe Fishery Product Processing
-- ViewingNowThe Professional Certificate in Safe Fishery Product Processing is a comprehensive course designed to empower learners with the essential skills required in the fishing industry. This program highlights the importance of maintaining safety and quality standards during fishery product processing, a critical aspect in ensuring consumer health and satisfaction.
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GBP £ 149
GBP £ 215
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โข Safe Food Handling: This unit covers the fundamental principles of handling fish and fishery products safely to prevent contamination and ensure compliance with food safety regulations.
โข HACCP Implementation: This unit focuses on the implementation of Hazard Analysis and Critical Control Points (HACCP) systems in fishery product processing facilities, to identify and mitigate potential food safety hazards.
โข Seafood Sanitation: This unit covers the sanitation practices and procedures required to maintain a clean and safe processing environment for fishery products.
โข Fishery Product Processing Techniques: This unit explores various processing techniques for fishery products, including freezing, canning, smoking, and pickling, and their impact on food safety.
โข Quality Assurance in Fishery Product Processing: This unit covers the quality assurance practices and procedures required to ensure the production of high-quality, safe fishery products.
โข Seafood Inspection and Monitoring: This unit covers the regulatory requirements for seafood inspection and monitoring, including the role of regulatory agencies and industry in ensuring compliance.
โข Traceability in Fishery Product Processing: This unit explores the principles of traceability in fishery product processing, including the recording and tracking of information from the point of capture to the point of sale.
โข Seafood Microbiology: This unit covers the microbiological hazards associated with fishery products, including bacteria, viruses, and parasites, and the methods used to detect and control their presence.
โข Seafood Toxicology: This unit covers the natural and man-made toxins that can contaminate fishery products, their effects on human health, and the methods used to detect and control their presence.
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