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We found 38 results for "approved importers sector panel minutes 221116" in Web pages
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Offshore Approved Training Providers
Delivery of fishermen's training courses is undertaken by Seafish approved instructors working for our network of Approved Training Providers (ATPs). -
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. -
Onshore Training Partners
Across the UK training for the onshore seafood sector is supported by a range of partnerships and collaborative working. -
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). -
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. -
Onshore training
There is a range of training, learning and development opportunities for individuals and seafood businesses. Find courses, resources and networks. -
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. -
Career case studies
Five case studies of careers in seafood. -
Kingfisher Information Services
Information on surface and subsea hazards around the UK to help fishing vessels operate safely at sea. Find out how to get alerts and plotter data. -
Elementary Food Hygiene (online)
This free online course is suitable for seafood processing businesses, for fish friers, customer service roles, fishmongers and fishermen. -
Fishing Vessel Stability Awareness training
Learn about the principles of fishing vessel stability, what causes instability and how to fix it. Book a course today. -
Food Authenticity and Integrity Verification
A Food Authenticity and Integrity Verification for the seafood industry. Find out what's involved and how to book.