This programme provides information and techniques with respect to Quality Assurance Systems for fish and fishery products and includes hazard Analysis Critical Control point (HACCP) Compliance and Audit Certification. The participants upon completion of this training course would be able to: (1) Identify risks associated with the handling of fish and fishery products (2) Conduct sensory evaluation and other tests to determine the quality of fishery products (3) Identify quality control procedures for a particular product and analyze laboratory reports (4) Contribute to the improvement of the safety and wholesomeness of fish and fishery products


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.




  • Review the principles and processes governing the preparation of chilled, frozen, and cured fishery products
  • An examination of the hazards associated with the processing of tropical fish and the process of deterioration in these species
  • Introduction to the current system of Quality Assurance in Fish & Fishery Products
  • Preparation of Standard Sanitary Operating Procedures (S.S.O.P) manuals

Entry Requirements

Entry requirements for course to be considered


Attained a minimum age of 17 years

Basic Skills

Basic Literacy skills


Two (2) form of Identification (Drivers Permit/License, Passport, ID Card and or Birth Certificate)

One (1) Passport sized photograph (Photos must have white background).

Additional Requirements

Module 101-Fin Fish Handling and Processing is the foundation course and is a pre-requisite.

No allergic reactions to fish.

Steps To Follow

1 - Gather Documents

Gather required documents and get scanned copies of each document.

  1. Two (2) forms of Identification (Drivers Permit/License, Passport, ID Card and or Birth Certificate)
  2. One (1) Passport sized photograph (Photos must have white background). You can do a selfie shot.
  3. For the course Basic Training a valid Medical Form
  4. For those that are upgrading or re-validating require a valid Basic Training Certificate 
  5. See list of courses that require a valid Basic Training Certificate to be submitted

2 - Register

Register online or bring your documents and register at the office.

3 - Wait for Contact

Once your application is completed and approved, an officer will contact you regarding attending the class

4 - Make Payment

Once your registration has been approved, you will be given instructions on making a payment.

5 - Attend Scheduled Class

Attend all the scheduled classes and pass exams

Frequently Asked Questions

How can I apply to take courses at CFTDI?

You can apply online, call or come in to our offices for information.

Caribbean Fisheries Training and Development Institute

Western Main Road, Chaguaramas,

Trinidad, W.I.

Telephone: (868) 634-4276/1635

Email: info@cftdi.edu.tt

How are classes delivered?

Courses are delivered via blended learning. Practical classes are taught physically on location at the institute and theory classes are provided online.

Do I have to be a national of Trinidad and Tobago?

No. Once you meet the basic requirements for entry you will be able to qualify.

Is there parking available for students on the campus?

Yes and parking is free.

"Providing Training in the Maritime & Fishing Industry"

An Agency of the Ministry of Agriculture, Land and Fisheries.