Basic HACCP for Fishing Companies

This skills programme is tailored for the fishing industry and addresses the fundamental food hygiene practices for crew on fishing vessels as well as fish processing or packing facilities. Learners will learn about all the HACCP inspections and records which form an integral part of the HACCP System. Reference is made to the compulsory specification for frozen fish, frozen marine molluscs – VC 8017.

Duration

3 Days Theory & 1 Day Workplace Assessment

Certification type

Accredited

Course dates

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