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We found 14 results for "Handling transport crabs and lobster" in Web pages
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Elementary Food Hygiene (online)
This free online course is suitable for seafood processing businesses, for fish friers, customer service roles, fishmongers and fishermen. -
Allergens Courses and Guidance
Seafood business operators must ensure that staff receive appropriate allergens training. Find out what training is available. -
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. -
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 Frying Training Courses
A number of Seafish approved fish frier training courses are available from KFE and the National Federation of Fish Friers (NFFF). -
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 Purification Operations Training
This one day bivalve shellfish industry course focuses on the requirements needed to safely purify or depurate live bivalve shellfish. -
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. -
Bivalve Shellfish Safety Training Courses
Ensuring safer shellfish by supporting the training of seafood purification staff and Environmental Health Officers (EHOs). -
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). -
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. -
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.