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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. -
Hazard Analysis Critical Control Points (HACCP) Training Courses
HACCP training courses accredited by Seafish and the Royal Environmental Health Institute of Scotland (REHIS). -
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. -
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). -
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). -
Bivalve Purification Operations Training
This one day bivalve shellfish industry course focuses on the requirements needed to safely purify or depurate live bivalve shellfish. -
Bivalve Purification Management
This seafood course focuses on the procedures and management controls required to ensure safer live bivalves are available for sale to the public. -
Bivalve Shellfish Hygiene Verification programme
An advanced level, two-day training programme for Environmental Health Officers (EHOs). -
Official Control Sampling Training
A remote course that may allow shellfish producers to collect shellfish and water samples for Local Authorities, with an agreement in place. -
Fishmonger Training
A successful fishmonger requires a various skills and knowledge. These include knife skills and customer service skills along with product knowledge. -
Fish Frying Training Courses
A number of Seafish approved fish frier training courses are available from KFE and the National Federation of Fish Friers (NFFF).