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We found 29 results for "seafish wales update sept oct 2018" in Web pages
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Bivalve Shellfish Hygiene Verification programme
An advanced level, two-day training programme for Environmental Health Officers (EHOs). -
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. -
Fish Smoking Training Courses
Smoking seafood is a way of giving it a unique taste and flavour. We support fish smoking training courses. -
Principles of Fish Smoking
This theory-based training course covers the key principles of smoking fish. -
Food Authenticity and Integrity Verification
A Food Authenticity and Integrity Verification for the seafood industry. Find out what's involved and how to book. -
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. -
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. -
Allergens Courses and Guidance
Seafood business operators must ensure that staff receive appropriate allergens training. Find out what training is available. -
Bivalve Shellfish Safety Training Courses
Ensuring safer shellfish by supporting the training of seafood purification staff and Environmental Health Officers (EHOs). -
Funded online Elementary Food Hygiene and Health & Safety qualifications available
Richard Wardell, Onshore Training Advisor, highlights two subsidised nationally recognised qualifications, available to the seafood industry. -
Health and Safety Taught Courses
Health & safety training allows businesses to develop a positive culture and safe working environment. We deliver these taught courses at two levels. -
Introductory Fish Quality Assessment
Our introductory fish quality assessment training course is usually delivered to a small group onsite at a seafood business.