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Introduction to Hazard Analysis Critical Control Points (HACCP) in the seafood industry
This short course offers an introduction to Hazard Analysis Critical Control Points HACCP. -
Modern Slavery Act 2015
The Modern Slavery Act gives law enforcement the tools to fight modern slavery. -
Legatum Foundation
The Legatum Foundation has a sector-based approach to granting and to developing a set of origination, due diligence, evaluation and reporting tools. -
What makes consumers tick when it comes to seafood?
Head of Marketing Greg Smith shares insights from our State of the Nation consumer research project. -
The UK’s free trade agreements – April to June 2023
Our quarterly blog will provide seafood businesses with an update, on the UK governments progress with free trade agreements (FTA’s). -
Restrictions and trade challenges in late 2020 explored in latest Covid-19 impact review
We've published our latest review exploring how the impacts of Covid-19 have been felt across the UK’s seafood supply chain. -
Industry get sneak preview of new consumer brand ahead of October launch
Webinars for seafood businesses share details on how to get involved in our new consumer marketing brand. -
Incredibly useful online courses
Richard Wardell, our Onshore Training Advisor, outlines the existing funded training programmes accessible to onshore seafood businesses. -
Seafish statement on the Brexit deal
Brexit deal is a welcome relief for the seafood sector if it makes trade flows easier but uncertainty remains on fishing rights -
Lead
Lead is an undesirable contaminant of food because of a number of harmful effects it has on health. Its levels in seafood are controlled by legislation in the EU. -
Cadmium
Cadmium is a contaminant that can be found in some species of seafood. Cadmium levels are controlled by legislation in the EU. -
Polycyclic Aromatic Hydrocarbons
Polycyclic aromatic hydrocarbons (PAHs) are found as contaminants of some types of seafood. Their levels are controlled by European Union legislation.