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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⢠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.
⢠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.
⢠Seafood Sanitation: This unit covers the sanitation practices and procedures required to maintain a clean and safe processing environment for fishery products.
⢠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.
⢠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.
⢠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.
⢠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.
⢠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.
⢠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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