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We found 29 results for "Seafood Consumption Fact Sheet Final" in Web pages
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Fish Smoking Training Courses
Smoking seafood is a way of giving it a unique taste and flavour. We support fish smoking training courses. -
Bivalve Shellfish Safety Training Courses
Ensuring safer shellfish by supporting the training of seafood purification staff and Environmental Health Officers (EHOs). -
Elementary Food Hygiene (online)
This free online course is suitable for seafood processing businesses, for fish friers, customer service roles, fishmongers and fishermen. -
Health and Safety Training Courses
We deliver Health and Safety training courses at two levels accredited by the Royal Environmental Health Institute of Scotland (REHIS). -
Intermediate Fish Quality Assessment
Our principles of fish quality assessment course combined with at least one full day of practical assessment. -
Bivalve Shellfish Hygiene Verification programme
An advanced level, two-day training programme for 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. -
Introductory Fish Quality Assessment
Our introductory fish quality assessment training course is usually delivered to a small group onsite at a seafood business. -
Food Hygiene Training Courses
We deliver seafood specific food hygiene training courses accredited by the Royal Environmental Health Institute of Scotland (REHIS). -
Hazard Analysis Critical Control Points (HACCP) Training Courses
HACCP training courses accredited by Seafish and the Royal Environmental Health Institute of Scotland (REHIS). -
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). -
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.