The course content is based on Torry and QIM assessment schemes, which are recognised as the most effective means of objectively assessing fish quality and remaining shelf life. They are used globally by fish mongers, supermarkets, processors, quality assessment inspectors and others working in the seafood industry.
The course will be delivered at the Food Technology Centre in Anglesey and is open to individuals responsible for category management, buying, inspections, quality management, retail sales and training. The programme will help provide participants with the opportunity to assess the quality of key fish species including white fish, flat fish, oil rich fish and other retail products.
Eileen Soraghan, Seafood Quality Officer at Irish Sea Fisheries Board and a previous course participant said: “The course has given me an in-depth knowledge of fish quality and greatly improved my skills as a seafood quality assessor.”
Numbers are limited to 12 participants and places cost £1,000, however a discount may be available for multiple bookings. There are also a number of 50 per cent funded places for women working in seafood businesses as part of the Women in work – nurturing diversity initiative. These are available on a first come, first served basis and Seafish can process your application.
Lee Cooper, Head of Onshore Training at Seafish, said: “Assessing the organoleptic quality of fish through touch, taste and smell is critical for organisations supplying seafood who want to ensure the best eating experience for customers.
“As well as giving delegates knowledge of the key principles of fish quality assessment and the skill to use Torry and QIM schemes as indicators of fish freshness, the course also covers establishing company assessment teams and even the principles of developing your own assessment schemes for in-house use”.
Further details on the course and a booking form can be found on the Seafood Training Academy website or by emailing academy@seafish.co.uk.
The deadline for booking is 31 January 2015.
