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We found 15 results for "Part 3 Hull Integrity and Arrangement U15m" in Web pages
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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. -
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). -
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. -
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. -
Introductory Fish Quality Assessment
Our introductory fish quality assessment training course is usually delivered to a small group onsite at a seafood business. -
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. -
Bivalve Shellfish Hygiene Verification programme
An advanced level, two-day training programme for Environmental Health Officers (EHOs). -
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. -
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. -
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).