Bivalve Purification Training & Qualifications for Managers

Course under development. Please contact the SSTC or /pdfs/ for more information.

Course Content:

  • Principles of Controlling Bivalve Purification Processing
  • Principles of Managing Safety in Bivalve Purification Operations
  • Demonstrate skills in:
    • controlling bivalve purification processing;
    • collecting data and monitoring in bivalve purification;
    • managing safety in bivalve purification operations'

The course is delivered using a mix of presentations, group discussions and practical activities based around a 42 hour depuration cycle using mussels or oysters. Additional study materials and guidance will be provided to those who wish to achieve the Level 3 VRQ Award.

The course will provide opportunities to understand how to control risks and hazards, the legal and regulatory framework, bivalve purification operations and bivalve biology, aspects of HACCP and H&S, data collection and handling.


The course leads to Seafish attendance certificate in bivalve purification management, and can also be used to achieve a nationally recognised qualification at Level 3 in Bivalve Purification Operations Management. This Level 3 Award is achieved by completing the five units that make up the qualification. Some of these units are completed during the management course while the others are completed by means of a post course assignment.

Pre Entry Requirements:

The course is aimed at managers working in bivalve purification businesses, but is also suitable for individuals seeking to establish such businesses and even inspection personnel who wish to progress their development beyond the FSA approved 2-day shellfish hygiene for EHOs training course.

Pre-entry requirements are minimal. A Level 2 qualification in H&S and a Level 2 qualification in food safety are required. A Level 3 food safety qualification is advised as this will provide significant HACCP and risk assessment understanding.

If participants do not have these qualifications then they can undertake suitable study prior to the course using Seafish eLearning and Open Learning programmes.

Course Costs:

The three day course will cost in the region of £500 per person. This is subject to a minimum group size. Discounts may be offered to businesses that register 3 or more participants on a course. This price excludes the costs of any pre-entry courses, or accommodation and meals.

Course Dates:

Course dates and venues are yet to be determined and will depend on the demand and location of participants. If you are interested in attending a future management course then please register your interest with either the Scottish or Southern Shellfish Training Centre. We will keep you informed of developments and when a course is available you will be invited to attend.

Preparing to start recording key environmental parameters such as salinity, temperature, dissolved oxygen levels.  These and other parameters are monitored throughout the course.  
Participants learn how to use simple and complex measuring equipment.
Working as individuals and teams throughout the 3 day course.
Participants may have experience in the seafood industry that they are able to share with the group.  
Observing oysters and mussels in a range of salinities and temperatures demonstrates how the two species react to very different environmental conditions.