Global Certificate in Fishery Product Hygiene Protocols
-- ViewingNowThe Global Certificate in Fishery Product Hygiene Protocols is a comprehensive course designed to equip learners with the essential skills necessary for career advancement in the fishery industry. This course focuses on the importance of maintaining high hygiene standards in fishery products, from handling and processing to storage and distribution.
4,594+
Students enrolled
GBP £ 149
GBP £ 215
Save 44% with our special offer
ě´ ęłźě ě ëí´
100% ě¨ëźě¸
ě´ëěë íěľ
ęłľě ę°ëĽí ě¸ěŚě
LinkedIn íëĄíě ěśę°
ěëŁęšě§ 2ę°ě
죟 2-3ěę°
ě¸ě ë ěě
ë기 ę¸°ę° ěě
ęłźě ě¸ëśěŹí
Here are the essential units for a Global Certificate in Fishery Product Hygiene Protocols:
• Introduction to Fishery Product Hygiene Protocols: This unit covers the basics of fishery product hygiene protocols, including their importance, benefits, and challenges. It also provides an overview of the regulatory framework governing fishery product hygiene.
• Microbiology and Foodborne Pathogens: This unit explores the microbiological aspects of fishery products, including the types of microorganisms that can cause foodborne illnesses. It covers the principles of microbiological testing, sampling, and monitoring, and their role in ensuring the safety and quality of fishery products.
• Good Hygiene Practices: This unit outlines the principles and practices of good hygiene in fishery product handling and processing. It covers topics such as personal hygiene, sanitation, and pest control, and their impact on the safety and quality of fishery products.
• Hazard Analysis and Critical Control Points (HACCP): This unit introduces the HACCP system, a systematic approach to identifying and controlling hazards in fishery product production. It covers the seven principles of HACCP, their application in fishery product processing, and the benefits of implementing HACCP.
• Traceability and Recall: This unit covers the concepts of traceability and recall in fishery product production. It explores the importance of traceability systems in ensuring the safety and quality of fishery products, and the procedures and protocols for implementing recalls when necessary.
• Quality Management Systems: This unit introduces quality management systems in fishery product production. It covers topics such as quality planning, assurance, and control, and their role in ensuring the consistency and reliability of fishery products.
• Fishery Product Inspection and Certification: This unit covers the various inspection and certification programs for fishery products, including those related to food safety, environmental sustainability
ę˛˝ë Ľ 경ëĄ
ě í ěęą´
- 죟ě ě ëí 기본 ě´í´
- ěě´ ě¸ě´ ëĽěë
- ěť´í¨í° ë° ě¸í°ëˇ ě ꡟ
- 기본 ěť´í¨í° 기ě
- ęłźě ěëŁě ëí íě
ěŹě ęłľě ěę˛Šě´ íěíě§ ěěľëë¤. ě ꡟěąě ěí´ ě¤ęłë ęłźě .
ęłźě ěí
ě´ ęłźě ě ę˛˝ë Ľ ę°ë°ě ěí ě¤ěŠě ě¸ ě§ěęłź 기ě ě ě ęłľíŠëë¤. ꡸ę˛ě:
- ě¸ě ë°ě 기ę´ě ěí´ ě¸ěŚëě§ ěě
- ęśíě´ ěë 기ę´ě ěí´ ęˇě ëě§ ěě
- ęłľě ě겊ě ëł´ěě
ęłźě ě ěąęłľě ěźëĄ ěëŁí늴 ěëŁ ě¸ěŚě뼟 ë°ę˛ ëŠëë¤.
ě ěŹëë¤ě´ ę˛˝ë Ľě ěí´ ě°ëŚŹëĽź ě ííëę°
댏롰 ëĄëŠ ě¤...
ě죟 돝ë ě§ëŹ¸
ě˝ě¤ ěę°ëŁ
- 죟 3-4ěę°
- 쥰기 ě¸ěŚě ë°°ěĄ
- ę°ë°Ší ëąëĄ - ě¸ě ë ě§ ěě
- 죟 2-3ěę°
- ě 기 ě¸ěŚě ë°°ěĄ
- ę°ë°Ší ëąëĄ - ě¸ě ë ě§ ěě
- ě 체 ě˝ě¤ ě ꡟ
- ëě§í¸ ě¸ěŚě
- ě˝ě¤ ěëŁ
ęłźě ě ëł´ ë°ę¸°
íěŹëĄ ě§ëś
ě´ ęłźě ě ëšěŠě ě§ëśí기 ěí´ íěŹëĽź ěí ě˛ęľŹě뼟 ěě˛íě¸ě.
ě˛ęľŹěëĄ ę˛°ě ę˛˝ë Ľ ě¸ěŚě íë
