Search results
We found 14 results for "Food Additives and their use in seafood Feb 2011" in Web pages
Filter search results
-
Food Hygiene Training Courses
We deliver seafood specific food hygiene training courses accredited by the Royal Environmental Health Institute of Scotland (REHIS). -
Introductory Food Hygiene in the Seafood Industry
This short course offers an introduction to food hygiene. It covers bacteria and fish, contamination of fish, personal hygiene and cleaning. -
Food Authenticity and Integrity Verification
A Food Authenticity and Integrity Verification for the seafood industry. Find out what's involved and how to book. -
Intermediate Food Hygiene by eLearning
This eLearning course is tailored for food industry managers and supervisors. It is used by fish friers, mongers and processors across the UK. -
Funded online Elementary Food Hygiene and Health & Safety qualifications available
Richard Wardell, Onshore Training Advisor, highlights two subsidised nationally recognised qualifications, available to the seafood industry. -
Elementary Hazard Analysis Critical Control Points (HACCP) by eLearning
This food industry course focuses on the seven principles of Hazard Analysis Critical Control Points (HACCP). -
Elementary Food Hygiene (online)
This free online course is suitable for seafood processing businesses, for fish friers, customer service roles, fishmongers and fishermen. -
Onshore Training Courses
We develop training courses for people who work with seafood on shore in the UK. Find a course and a training provider to suit you. -
Allergens Courses and Guidance
Seafood business operators must ensure that staff receive appropriate allergens training. Find out what training is available. -
Bivalve Shellfish Safety Training Courses
Ensuring safer shellfish by supporting the training of seafood purification staff and Environmental Health Officers (EHOs). -
Principles of Fish Smoking
This theory-based training course covers the key principles of smoking fish. -
Fish Quality Assessment Training Courses
Fish quality assessment should be objective, based on recognised schemes. Our courses look beyond "good/poor" quality. We aim to quantify quality.