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We found 57 results for "Seafish Food Legislation Expert Group May 2011 update" in Web pages
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Food Authenticity and Integrity Verification
A Food Authenticity and Integrity Verification for the seafood industry. Find out what's involved and how to book. -
Intermediate Food Hygiene by eLearning
This eLearning course is tailored for food industry managers and supervisors. It is used by fish friers, mongers and processors across the UK. -
Food Hygiene Training Courses
We deliver seafood specific food hygiene training courses accredited by the Royal Environmental Health Institute of Scotland (REHIS). -
Introductory Food Hygiene in the Seafood Industry
This short course offers an introduction to food hygiene. It covers bacteria and fish, contamination of fish, personal hygiene and cleaning. -
Man Overboard Awareness Events
Funded events for commercial fishermen in special training pools across the UK. Experience the danger of going overboard in a controlled environment. -
Career case studies
Five case studies of careers in seafood. -
Bivalve Purification Operations Training
This one day bivalve shellfish industry course focuses on the requirements needed to safely purify or depurate live bivalve shellfish. -
Official Control Sampling Training
A remote course that may allow shellfish producers to collect shellfish and water samples for Local Authorities, with an agreement in place. -
Introductory Fish Quality Assessment
Our introductory fish quality assessment training course is usually delivered to a small group onsite at a seafood business. -
Onshore Approved Training Providers
At Seafish we work in partnership with individuals to ensure that the onshore seafood industry has access to high quality and cost-effective training. -
Bivalve Shellfish Hygiene Verification programme
An advanced level, two-day training programme for Environmental Health Officers (EHOs). -
Allergens Courses and Guidance
Seafood business operators must ensure that staff receive appropriate allergens training. Find out what training is available.