The training is intended for fellows who have an academic background in food science, biology, (bio) chemistry or related fields. It is also important that the fellow
has prior experience with fish handling and processing.
Aim: To provide the fellows with a thorough understanding of the crucial role of quality and quality management in international trade of fishery commodities.
Main topics are:
ASSESSMENTS OF QUALITY/SAFETY IN RAW MATERIALS AND PRODUCTS (51 hours)
· Sensory Evaluations
· Chemical Evaluation
· Microbial Evaluation
QUALITY ASSURANCE SYSTEMS IN SEAFOOD INDUSTRY /INTERNATIONAL AND NATIONAL REQUIREMENTS (21 hours)
· Food safety and strategies for food safety assurance
· Cleaning and sanitation - safety of water and ice
· Laws and regulations
QUALITY ASSURANCE SYSTEMS IN SEAFOOD INDUSTRY /INTERNATIONAL AND NATIONAL REQUIREMENTS / LAWS AND REGULATIONS (35 hours)
· Laws and regulations
· Quality assurance and world trade.
· Preliminary steps to develop a HACCP plan.
· Making process flow diagrams.
· Hazard analysis - principle 1
· Identifying critical control points - principle 2
· Establishing critical limits - principle 3
· Monitoring CCPs - principle 4
· Establishing corrective actions - principle 5
· Documentation of the HACCP system -principle 6
· Establishing verification procedures - principle 7: Auditing
· Implementation of the HACCP plan
· Maintenance of the HACCP plan
· The HACCP system - a summary.
HANDLING AND PROCESSING OF FISHERY PRODUCTS (35 hours)
· Introduction to quality assurance systems for shrimp processing and round fish processing
· Salting and drying of fish
· Processing on-shore handling of wet fish, filleting, heading, skinning, fresh or frozen.
· Logistics and additives
