Search results
We found 21 results for "das aquaculture esf 4" in Web pages
Filter search results
-
Introductory Fish Quality Assessment
Our introductory fish quality assessment training course is usually delivered to a small group onsite at a seafood business. -
Intermediate Fish Quality Assessment
Our principles of fish quality assessment course combined with at least one full day of practical assessment. -
Bivalve Purification Operations Training
This one day bivalve shellfish industry course focuses on the requirements needed to safely purify or depurate live bivalve shellfish. -
Principles of Fish Quality Assessment (raw or cooked)
Fish quality assessment should be objective and based on recognised schemes. It looks beyond good or poor quality and aims to quantify quality. -
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. -
Bivalve Shellfish Hygiene Verification programme
An advanced level, two-day training programme for Environmental Health Officers (EHOs). -
Fish Quality Assessment programme blends remote and in person (face to face) delivery
Richard Wardell, Seafish Onshore Training Advisor, explains how a training programme combining online and practical modules was planned and delivered. -
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. -
Fish Frying Training Courses
A number of Seafish approved fish frier training courses are available from KFE and the National Federation of Fish Friers (NFFF). -
Food Authenticity and Integrity Verification
A Food Authenticity and Integrity Verification for the seafood industry. Find out what's involved and how to book. -
Allergens Courses and Guidance
Seafood business operators must ensure that staff receive appropriate allergens training. Find out what training is available. -
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.