Training
programmes and support for workforce developement:
If you are interested in any of these programmes then please email onshore@seafish.co.uk or another Network partner for information on what is currently available.
Some of the Seafood specific programmes available include:
Bivalve purification management
Bivalve purification operations
Bivalve Shellfish Hygiene Verification
Care of the catch
Display and merchandising for fishmongers
Elementary Customer Service
Elementary Food Hygiene
Elementary HACCP (by eLearning)
Elementary Health and Safety
Elementary Risk Assessment
Fish frying distance learning courses
Fish frying management
Fishing methods
Fishmonger Masterclasses including Knife skills (per day)
Food Allergens Management
Food authenticity and integrity verification
Intermediate fish quality assessment
Intermediate Food Hygiene
Intermediate H&S
Intermediate Health and Safety
Intermediate Risk Assessment
Introduction to HACCP in the seafood industry (Level 1)
Introduction to the seafood industry
Introductory Allergens
Introductory Food Hygiene in the seafood industry (various languages)
Introductory H&S
Marine fin fish product knowledge
Official Control Verification (Generic) / Food Defence
Principles of fish quality assessment
Principles of fish smoking
Shellfish product knowledge
Shellfish quality assessment
Support for Fishmonger recognition (as part of MFS scheme)
TACCP/VACCP
Understanding what current technology is available for seafood sector
More general programmes include:
Business Management skills (various)
E Commerce
Fair Work / Culture Seminars
Finance
Future Leaders Masterclasses
Leadership
Net Zero Workshops
New Market Opportunities & Insights
New Packaging Technology
Selling Direct to the Consumer
Skills Diagnostics / Training Needs Analysis
Strategic Planning
Succession Planning
Understanding business requirements in terms of investment / ROI
Assessor Training
Internal Auditing Course
Internal Verifier Training
Leadership Essentials course
Leadership Excellence course
Lean Culture
Root Cause Analysis
Train the Trainer
Modern Apprenticeships are available at several levels including management. Individual SVQ units can also provide important development opportunities for managers and others in Seafood businesses
SVQ Unit Provide leadership in your area of responsibility of a food business
SVQ Unit Plan and Organise Your Own Work
SVQ Unit Motivate Colleagues in a Food Business
SVQ Unit Monitor and Maintain Product Quality
SVQ Unit Develop Productive Working Relationships With Colleagues
SVQ Unit Develop and Manage a Team
SVQ Unit Communicate in a Business Environment
SVQ Unit Allocate and Monitor Work
SVQ Unit Maximise Sales of Food and Drink Products in a Retail Environment
SVQ Unit Grade Fish or Shellfish by Hand
SVQ Unit Evaluate Production Performance
SVQ Unit Develop a new product in a food business
SVQ Unit Control and Monitor Waste Minimisation in a Food Environment
SVQ Unit Contribute to environmental safety in food manufacture
SVQ Unit Contribute to developing product specifications in food manufacture
SVQ Unit Carry out quality audits
SVQ Unit Carry Out Organoleptic Testing
SVQ Unit Use fish/shellfish quality assessment methods
SVQ Unit Monitor Food Safety at Critical Control Points
