Seafish and the Royal Environmental Health Institute for Scotland (REHIS) have joined forces to create a new training programme in Bivalve Purification Operations.
This course develops knowledge of bivalve biology, equipment design and operation and other key issues. The course is designed to cover the technical aspects of operating a purification centre and is suitable for all staff members from operatives to managers.
This is the first time this kind of training has been brought together into a formally recognised course accredited by a major UK food safety awarding body.
This theory-based course can be delivered on site or offsite. Suitable for all staff from Managers to Operatives.
The course lasts around five hours or more and covers the following sections:
There is a short test at the end of the course. participants are awarded a Seafish/REHIS joint award certificate or a Seafish attendance certificate as appropriate.
Contact the Scottish or Southern Shellfish Training Centres
View a typical course promotion leaflet
View the course syllabus
Contact Seafish email@example.com
This programme aims to provide an introduction to how appropriate bivalve handling can ensure consumer protection by way of the effective purification* of bivalves prior to despatch. The programme will introduce the concepts and terms that apply to bivalve purification operations and will promote the application of this knowledge in the seafood industry.
*(Purification and depuration are in this context interchangeable)
Training courses based around this programme will provide the initial learning input for persons new to purification and should form the basis for further formal and informal learning and development.
A practical approach to training is recommended and individuals should be actively encouraged to participate fully. Examples used during the delivery of training should reflect current best practice within the industry.
All objectives to be prefixed by the words: The expected outcome is that, in the context of bivalve purification, the course participant is able to:
Describe briefly what is meant by bivalve purification operations;
2. The principles of shellfish handling and storage
Explain how to prepare shellfish for adding to the purification
3. The principles of bivalve purification operations
Describe how to prepare a purification system for receiving
List the requirements for loading the system and the density
of bivalves in the system;
4. Food safety and bivalve purification
Describe HACCP and list the identified critical control points
controlling the depuration process;