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We found 28 results for "Stage 3 Project Update printable" in Web pages
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Elementary Health and Safety (online)
Elementary Health and Safety is a recognised qualification equivalent to a Level 2 certificate in England, Northern Ireland and Wales. -
Elementary Food Hygiene (online)
This free online course is suitable for seafood processing businesses, for fish friers, customer service roles, fishmongers and fishermen. -
Principles of Fish Smoking
This theory-based training course covers the key principles of smoking fish. -
Elementary Hazard Analysis Critical Control Points (HACCP) by eLearning
This food industry course focuses on the seven principles of Hazard Analysis Critical Control Points (HACCP). -
Fish Quality Assessment Training Courses
Fish quality assessment should be objective, based on recognised schemes. Our courses look beyond "good/poor" quality. We aim to quantify quality. -
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 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. -
Practical Fish Smoking training
A range of practical training/coaching sessions based at various UK training centres to be announced in 2024. -
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. -
Bivalve Purification Operations Training
This one day bivalve shellfish industry course focuses on the requirements needed to safely purify or depurate live bivalve shellfish. -
Bivalve Purification Management
This seafood course focuses on the procedures and management controls required to ensure safer live bivalves are available for sale to the public. -
Introduction to Hazard Analysis Critical Control Points (HACCP) in the seafood industry
This short course offers an introduction to Hazard Analysis Critical Control Points HACCP.