Training Courses for WSC2015 - applications for these courses have closed


This Topic Page contains information on the training courses on offer to delegates to the World Seafood Congress in Grimsby, September 2015

Prior registration for all of these programmes is essential. Programmes will only proceed subject to adequate demand. Registration is via this MS Word document or this PDF document. If you have problems with these documents then you can provide all of the information requested directly by email to

There is more information about each course on this WSC2015 webpage and via the leaflets below.

HACCP Courses

Proposed date(s):

Programme 1: CIEH Level 3 HACCP in Food Manufacturing - Thursday 10th September. Cost £90 per person. In addition to the one-day training programme, delegates can also take advantage of an additional workshop and post Congress online coaching support.

HACCP Workshop: Level 3 coaching/discussion workshop - Friday 11th September. Cost £60 per person. This additional support is only available to individuals who have completed programme 1.

HACCP Plan Online Coaching: Available as agreed with the programme leader, Paul Bell of Acumen Training. You should have completed the HACCP training and workshop sessions. Over the weeks that follow the Congress you will be able to develop your own HACCP plan with advice and guidance available from Paul Bell via email and using online resources.


Status of the course: This course has been cancelled due to insufficient demand.

Course leaflet: - click here

Introductory Fish Quality Assessment Courses

Proposed date(s):

Whole fish (raw schemes) - Thursday 10th September. Cost £85 per person.

Fish Products (cooked schemes) - Friday 11th September. Cost £65 per person. Preference will be given to attendees of both days.

For the purposes of this course the fish assessed will be cod or haddock.

Status of the course: This course has been cancelled due to insufficient demand.

Course leaflet: - click here


Fish Smoking Courses

Proposed date(s):

The two day training programme will take place on Thursday 10th and Friday 11th September. Delegates may attend the Thursday session only, subject to demand and with preference given to delegates wishing to attend both days. Cost £200 for both days or £100 for Day 1 subject to availability (Congress delegate rates).

Fish smoked will include cold smoked salmon, cold smoked haddock and hot smoked mackerel.

Status of the course: This course has been cancelled due to insufficient demand.

Course leaflet: - click here or

example leaflet for the course


Intermediate Food Hygiene by eLearning - This course is now closed for applications for candidates wishing to take their examinations during the WSC2015.

However, this programme is still available for anyone wishing to undertake their examination while in the UK at a future time.

Should you be traveling to the UK and want to undertake your examination during your stay you should allow 2 weeks for study and 2 weeks for administration purposes - contact us with at least 4 weeks notice and we may well be able to accommodate you. The cost of the programme will be £350 per person and the 2 hr examination can be arranged at Billingsgate Seafood Training School or through another Seafish approved training provider.

Proposed date(s):

The programme should be started as soon as possible as delegates wishing to complete the programme must finish their online component in good time to register for the 2 hr examination. Examinations will be held daily during the Congress at a convenient time and location and/or on Sunday 6th and Thursday 10th September. The course costs £300 and includes the examination to be held in Grimsby.

Early course registration will allow delegates to complete the online component of their training. Upon timely completion (by 21st August at latest) they will then be able to register for their examination.

Status of the course: As this course is delivered by eLearning there is no requirement for a minimum group size.


Course leaflet: - click here

terms and conditions - click here