Quality Assurance & Quality Control for Fish & Fishery Products

Quality Assurance & Quality Control for Fish & Fishery Products

Quality Assurance & Quality Control for Fish & Fishery Products

AIM/GOAL
The aim of this course is to provide information and techniques for the maintenance of quality and wholesomeness in fish and fishery products.

TARGET GROUP/S
This course is recommended for Managers, Supervisors and employees of seafood handling and processing plants, particularly personnel engaged in all aspects of fish quality maintenance; Fisheries Personnel involved in Advisory Work; Personnel responsible for maintaining compliance with the Fish and Fishery Products Regulation and International Standards.

DURATION & DELIVERY
The duration of this course is five (3) weeks and consists of 90 contact hours. Delivery takes the form of lectures; collaborative activities; evaluation exercises, plant visits and processing practicum.

COURSE OUTLINE
An introduction to the current systems of Quality Assurance in Fish & Fishery Products
A review of the principles and processes governing the production of Chilled, Frozen Salt-cured and Smoked Fishery Products
Fish Spoilage Causes and Controls The factors which influences the quality of fish and fishery products
Identify Quality Control Procedures for fishery products
Elements of a quality assurance system
Sensory quality evaluation
Sanitation & Food Hygiene Practices in fish establishments
The rudiments of grading fishery products

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