Tailored for the fishing industry, this course covers all the fundamental Food Safety requirements applicable to fishing vessels and fish processing facilities. The 12 stages of HACCP, CCP Management, record control and the importance of the identification and traceability will be covered in detail. Delegates will be exposed to the EU requirements & relevant Codex guidelines for fish processing.

Who should attend:
The HACCP Team, Food Production staff, QC, Maintenance and Production Supervisors.


  • Food Safety principles and practices
  • Understand document and record keeping requirements
  • Identify food safety hazards in the process
  • Understand the basics of microbiology and the concept of
  • microbiological contamination
  • Importance of personal hygiene practices
  • Cleaning & sanitation practices
  • Pest Control
  • Maintenance & Engineering
  • Microbiological monitoring
  • Facility layout
  • Incoming fish, process and final product inspections
  • Temperature control, stock control


  • Waste Management
  • Identification & Traceability
  • Control of non-conforming products
  • Transportation & storage
  • Corrective action system
  • Internal audits
  • Process Control
  • Product Recall
  • Management Review
  • CCP Management
  • The difference between DAP & CCP
  • The CCP decision tree


  • Training tailored for fishing industry
  • Relevant and practical
  • Delegates receive electronic copies of EU legislation and Codex Alimentarius guidelines
  • Examples of HACCP studies provided for case study discussions
  • Interactive & fun

Head Office - Port Elizabeth  

  (041) 366 1970 / 80
   084 5519 524

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