Fish and Sea Food Processing

Fish and Sea Food Processing

This course encompasses National Occupational Standards (NOS) of ” Fish and Seafood processing ” Qualification Pack approved by NSDA (Now NCVET) under National Skill Qualification Framework (NSQF).

Course Details

Course Curriculum

  • Introduction
    • Unit 1 Introduction To The Training Program
    • Unit 2 Introduction To The Food Processing Industry
    • Unit 3 Introduction To Fish And Seafood Processing
    • Unit 4 Attributes of A Fish And Sea Food Processing Technician
    • Unit 5 Workplace Ethics
    • Unit 6 SWOT Analysis
  • Food Microbiology, Safety and Hygiene for Processing Food Products (FIC/N9001)
    • Unit 7 Food Microbiology
    • Unit 8 Food Spoilage and Food Preservation
    • Unit 9 Food Safety, Hygiene & Sanitation
    • Unit 10 Pest Control
    • Unit 11 Fire Safety
  • Prepare and Maintain Work Area and Process Machineries for Processing of Fish and Sea Food
    • Unit 12 Equipment used for Fish and Sea Food Processing
    • Unit 13 Sanitation of the work area
    • Unit 14 Cleaning processes
    • Unit 15 Disposal of Waste Materials
  • Prepare for Execution of Fish and Sea Food Processing
    • Unit 16 Types of Fish and Sea Food
    • Unit 17 Quality Parameters
    • Unit 18 Basic Calculations
    • Unit 19 Plan Production Sequence
  • Prepare for Execution of Fish and Sea Food Processing
    • Unit 20 Handling Grading and Sorting of Raw Material
    • Unit 21 Pre-Processing and Processing of Fish and Sea Food
    • Unit 21 Pre-Processing and Processing of Fish and Sea Food
    • Unit 22 Methods of Fish and Sea Food Processing
    • Unit 23 Packaging
    • Unit 24 Refrigeration and Cold Storage Facility
    • Unit 25 Post Production Cleaning and Maintenance
  • Employability & Entrepreneurship Skills
    • Unit 26 Employability & Entrepreneurship Skills

Fish and Sea Food Processing

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Description

This course encompasses National Occupational Standards (NOS) of ” Fish and Seafood processing ” Qualification Pack approved by NSDA (Now NCVET) under National Skill Qualification Framework (NSQF).

The Programme will help in building the following key competencies amongst the learner:

  • Prepare and maintain work area and process types of machinery for processing fish and seafood
  • Prepare for the execution of fish and seafood processing
  • Execution of fish and seafood processing
  • Complete documentation and record-keeping related to the processing of fish and Sea Food
  • Food safety hygiene and sanitation for processing food products

Maintain cleanliness, hygiene, and safety of the storage units for achieving quality and quantity products

These Courses are conducted by

 

 

 

Food Industry Capacity and Skill Initiative (FICSI) – widely known as Food Processing Sector Skill Council have been set up as an autonomous industry-led body by National Skill Development Corporation under the Skill India program of the Government of India. It creates Occupational Standards and Qualification packs, develops competency framework, conducts Train the Trainer Programs, skill gap studies, and is the Certifying body under the Pradhan Mantri Kaushal Vikas Yojana. This course has been hosted by FICSI on its online eLearning Zone.

FAQs

In the crowded world of food safety, it can be hard to know what you need. As more and more food processing industries are required to have formal systems in place for effectively managing food safety, it can be difficult to keep up with the latest options. HACCP (Hazard Analysis Critical Control Point) was developed with this exact problem in mind. The number of people who need training in HACCP implementation courses is growing, thanks to increasing legal (Regulation (EC) No. 178/2002) and customer requirements (BRC) and the re-issue of the International Food Safety Standard, ISO 22000 2018, and the ISO22002 Prerequisite standard.

This is an outline of our HACCP implementation training.

  • Knowledge of HACCPFood Safety Systems and the corresponding legislative requirements 
  • Knowledge of the Preliminary steps and Principles of HACCP
  • Increased skills in identifying hazards to be addressed in the Food Safety System 
  • Knowledge of the Codex Principles of Food Hygiene 
  • Awareness of the various support programs required for a food safety management system 
  • Understanding of how the various elements of a food safety system integrate. 
  • Case studies & Discussion.

Hazard analysis is the most important principle used in the HACCP plan. This critical practice identifies the biological, chemical, or physical hazards that could occur at each step in your manufacturing process.

Hazard analysis is essential for creating a successful HACCP plan because without it, you have no way of knowing what processes to control and monitor. A HACCP plan is only as good as what hazards are identified within it, so this initial step must be thorough and accurate, which is why we’ve covered this in detail in our HACCP implementation course.

Delegates who have received the appropriate food safety training, especially in the areas of Food Science and Food Microbiology, are encouraged to attend this course.

Additionally, delegates should have some prior experience working in the food industry. This experience can be in any of the following areas:

- Food handlers

- Retailers

- Manufacturers

- Food processors and packers

- Warehousing and logistics

- Foodservice and catering

If the aforementioned conditions are met, the person should go for this HACCP implementation course.

HACCP implementation procedures provide businesses with a cost-effective system for control of food safety, from ingredients right through to production, storage, and distribution to sale and service of the final consumer. The preventive approach of HACCP-based procedures not only improves food safety management but also complements other quality management systems. The main benefits of HACCP based procedures are:

  • Saving you money in the long run
  • Avoiding poisoning your customers
  • Increasing your food safety standards
  • Ensuring you are compliant with the law
  • Increasing your food quality standards
  • Organizing your process to produce safe food
  • Organizing your staff, promoting teamwork and efficiency
  • Giving you a due diligence defence in court.

This HACCP course is designed for use in all segments of the food industry from processing, manufacturing, distributing, and merchandising to preparing food for consumption.

To get a HACCP certificate, a candidate must attend the provided training successfully and pass the assessment. After completing the assessment with the required score, the candidate can become eligible for a certificate.

FICSI has been providing customized training programs for years with one goal in mind - to help individuals and businesses improve their performance through knowledge-based learning.  HACCP is designed to be practical, informative, and engaging. We know that every company is different, which is why we offer customizable training programs for your unique needs. Our course includes hazard analysis and critical control point training in an interactive and easily consumable way.

Frequently Asked Questions

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Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. 

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. 

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. 

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book.