This year’s World Seafood Congress will offer delegates a bespoke range of training courses aimed at equipping industry professionals with specialist skills.
The sessions have been developed around the theme of ‘upskilling for a sustainable future’ and will address a number of known knowledge gaps in the seafood industry, from food safety to fish preservation techniques.
The courses include hazard analysis and critical control point (HACCP) training, fish quality assessment, seafood preparation and fish smoking courses, as well as an e-learning food hygiene programme. The courses will be hosted by IAFI and The Seafood Training Academy.
Lee Cooper, head of onshore training at Seafish, the UK industry authority hosting the World Seafood Congress, said, “Businesses across the global seafood sector are struggling with a lack of specialist skills, which could threaten the future of the industry. This is a particular problem for companies operating in developing economies, where training opportunities are limited or costly.
“That’s why we’re proud to be able to offer such a comprehensive range of programmes, including an e-learning course, which will allow international delegates to train towards a universally recognised Royal Environmental Health Institute for Scotland (REHIS) qualification from anywhere in the world.”
The 2015 World Seafood Congress will be held in Grimsby, UK, on 5-9 September. Registration for the training courses is now open and interested parties can sign up here or email academy@seafish.co.uk.
Dates:
- IAFI regional workshop (Asia and Australasia or Africa) - Sunday 6 September (09.00 - 12.30)
- IAFI regional workshop (South America) - Sunday 6 September (13.30 – 17.00)
- IAFI workshop on fish preparation and cooking – Sunday 6 September (09.00 – 12.00)
- IAFI workshop on bivalve molluscs – Sunday 6 September (13.30 -17.00)
- Level 3 HACCP course on food manufacturing – Sunday 6 September (TBC)
- HACPP planning workshop – Thursday 9 & Friday 10
- Introductory fish quality assessment (whole fish) – Sunday 6, Thursday 10 & Friday 11 September (TBC)
- Introductory fish quality assessment (fish products) – Sunday 6, Thursday 10 & Friday 11September (TBC)
- REHIS level 3 food safety examination (for those who have completed the e-learning course prior to the congress) – Monday 7 & Thursday 10 September
- Fish smoking training course – Thursday 10 & Friday 11 September
