Seafood Processing Essentials
As one of the oldest food processing industries in Canada, we will explore the many potential employment and career opportunities in the Canadian fish and seafood industry.
Participants will learn the importance of Seafood to Canadians as well as the importance the government places on fish and seafood safety. These measures help ensure Canada’s high international ranking and determine your role in maintaining this high standard.
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Seafood preparation requires a high level of food safety knowledge, as well as adherence to Good Manufacturing Practices (GMPs) to ensure the quality and safety required for human consumption. This course will cover such topics as foodborne illness, safe handling of seafood products and other essentials to give any seafood worker a strong foundation from which to build a career.
To provide participants of the seafood industry with an understanding of the importance of their role in producing a product that is safe and meets regulatory and customer requirements.
At the end of this workshop, you will be able to:
- Appreciate the important factors involved in the production of a safe, wholesome and good quality seafood product.
- Identify the role of pathogens and allergens in foodborne illness and preventive actions that can be taken to reduce the likelihood of foodborne illness.
- Develop skills to maintain personal hygiene and sanitation.
- Understand the significance of factory hygiene and sanitation in the seafood industry.
- Understand the importance of hygienic handling of fish during processing.
- Understand the importance of proper seafood processing technologies and handling procedures.
- Be aware of quality and safety requirements of processed seafood.
- To understand the principles of time and temperature and its importance in pathogen reduction.
- To understand the principles of cooking, chilling, and icing and their importance in pathogen reduction.
- Understand the importance of pest control and plant security.
- Understand the importance of a Quality Management Plan (QMP) and workers’ roles in fulfilling the QMP.
Course Outline & Major Topics
- 1.0 Introduction
- 2.0 Basic Microbiology
- 3.0 Sanitation 3.1 Personal Hygiene
- 3.2 In-process Hygiene
- 3.3 Clean-up
- 3.4 Pest Control
- 4.0 Processing 4.1 Product Types
- 4.2 Time and Temperature Controls
- 4.3 Foreign Materials
- 4.4 Allergens
- 5.0 Security
- 6.0 QMP (Quality Management Program)
*Receive a nationally recognized certificate for participation in this course
Who Should Take This Course?
- Production Personnel
- New Hires
- Front Line Workers
- New Canadians