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