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We found 18 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. -
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. -
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). -
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. -
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).