QUALITY ASSURANCE & QUALITY CONTROL FOR FISH & FISHERY PRODUCTS

QUALITY ASSURANCE & QUALITY CONTROL FOR FISH & FISHERY PRODUCTS

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

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.

Cost

$6000.00

COURSE COMPONENTS:

  • 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

Age

Attained a minimum age of 17 years

Basic Skills

Basic Literacy skills

Identification

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.

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Steps To Follow

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.