From this Topic Page you should be able to access with just one more click everything we have on this topic including webpages, pdfs, video files etc. If you cannot find what you want then please email firstname.lastname@example.org and explain clearly the information you need.
Topic Page contains the master list of Library Guides
A series of Guides to getting the most out of the Seafood Training Academy. The Guides are prepared by Lee Cooper of Seafish to meet the needs of particular groups
NB: As Library Guides are quick-response, semi-formal products they will occasionally contain errors which we will seek to correct. The information contained in them is for Guidance only and we cannot be held responsible for decisions made using the Guides.
Library Guides are often 'one-offs' and so may be out of date until we refresh them (at your request).
List of Current and Past Guides
Apprenticeships - Fish and Shellfish Apprenticeships - launched April 2011 - requires updating
Approved Trainers - How to become one, and how to choose one
Bivalve Purification - Bivalve Purification Operators Library Guide
EHOs & FEOs - technical, legislation and training content for EHOs and FEOs
Employers - A general guide for Employers
Filleting - How to set up an incompany filleting training programme
Fishermen - Food Hygiene Guide
Information for Fishmongers - setting up a business, introduction to fishmongering. seafood retail.
Library GuideFish Friers - Information for Fish Friers
Fish Inspections Library Guide
Food Preparation at sea - simple guide for ships cooks
HACCP - HACCP info including model plans, draft training pack etc.
IPQs - Improve Proficiency Qualifications - workbased qualifications
Learner Workbooks for Apprentices and others
Level 2 National Occupational Standards in Fish and Shellfish
Level 3 National Occupational Standards in Fish and Shellfish
MAP and VAC Packs - Modified Atmosphere Packaging and Vacuum Packing Guidance
Promoting Seafood - Seafish promotional materials developed in 2010
Quality Assessment Resources - for Advanced Quality Course Attendees
Retailers Guide to training
Scallop shucking guidance - shucking etc
Schools Resources (2010) - Resources for GCSE Food Technology Teachers
Seafood Industry Introduction - An Introduction to the Seafood Industry
Seafood Smoking - Information for fish and shellfish smoking operators and new start-ups
Shellfish Handling and Storage Guidance - bivalve and crustacean guidance for retailers and others - to be developed
Strategic Information from Seafish
VRQs - Improve Vocational Qualifications - the new-style training course based qualifications
Other Library Guides?
Can you suggest titles for other Library Guides or have you a question you would like us to answer? Email email@example.com