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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. -
Online Resources for Onshore Training
To complement the range of taught training courses available, we have developed various online learning tools. -
Training Videos On YouTube
With more than 100 authoritative video programmes available, this represents a superb resource for anyone interested in the seafood industry. -
Online Learning Resources for Fishmongers
Flexible training materials on customer service and food safety for fishmongers. -
Onshore Training Courses
We develop training courses for people who work with seafood on shore in the UK. Find a course and a training provider to suit you. -
Food Hygiene Training Courses
We deliver seafood specific food hygiene training courses accredited by the Royal Environmental Health Institute of Scotland (REHIS). -
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. -
Elementary Food Hygiene (online)
This free online course is suitable for seafood processing businesses, for fish friers, customer service roles, fishmongers and fishermen. -
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. -
Hazard Analysis Critical Control Points (HACCP) Training Courses
HACCP training courses accredited by Seafish and the Royal Environmental Health Institute of Scotland (REHIS). -
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. -
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).