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Seafood Training Workshops On Offer at 2015 World Seafood Congress

Sustainability Technology & equipment Processing +6 more

UK - This years World Seafood Congress will offer delegates a bespoke range of training courses aimed at equipping industry professionals with specialist skills.

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The sessions have been developed around the theme of ‘upskilling for a sustainable future’ and will address a number of known knowledge gaps in the seafood industry, from food safety to fish preservation techniques.

The courses include hazard analysis and critical control point (HACCP) training, fish quality assessment, seafood preparation and fish smoking courses, as well as an e-learning food hygiene programme. The courses will be hosted by IAFI and The Seafood Training Academy.

HACCP training

The one-day Level 3 HACCP in food manufacturing programme is designed to ensure candidates develop the practical skills required to implement a HACCP plan in their workplace. Tailored for industry professionals involved in food safety management, successful completion of the course will lead to a qualification from the Chartered Institute of Environmental Health (CIEH).

The Seafood Training Academy will also be running HACCP workshops on the penultimate and final days of the congress to provide delegates with an opportunity to discuss and analyse HACCP plans in practice in a range of seafood organisations.

Quality assessment training

For delegates with a basic knowledge of food quality assessment, The Seafood Academy will be offering two introductory courses to help build expertise. The whole fish quality assessment will give attendees an opportunity to strengthen their understanding of round fish and flat fish quality assessment, while the fish products course will focus on a variety of fillet samples as well as oil-rich fish.

Fish smoking workshop

Delegates looking to explore fish smoking will be able to learn about the techniques involved using an AFOS mechanical kiln and will undertake practical activities, including hot smoking, brining and salting a range of fish from mackerel to cod and salmon.

IAFI workshops

The first IAFI-led workshop will deal with fish preparation and cooking and will see Gary Hooper, past president of the National Federation of Fishmongers, showcase traditional fish mongering skills and demonstrate methods of preparing flat fish, round fish and shellfish.

The second workshop will cover the cultivation of bivalve molluscs and associated issues, including bacteria, vibrios, viruses and toxins.

IAFI is also running a number of regional workshops that will provide insight into the seafood industry in in Asia and Australasia, Africa, and South America.

Lee Cooper, head of onshore training at Seafish, the industry authority hosting the World Seafood Congress, said: “Businesses across the global seafood sector are struggling with a lack of specialist skills, which could threaten the future of the industry. This is a particular problem for companies operating in developing economies, where training opportunities are limited or costly.

“That’s why we’re proud to be able to offer such a comprehensive range of programmes, including an e-learning course, which will allow international delegates to train towards a universally recognised Royal Environmental Health Institute for Scotland (REHIS) qualification from anywhere in the world.”

The 2015 World Seafood Congress will be held in Grimsby 5-9 September. The programme includes talks and workshops centred on sustainability, export and trade, led by experts and academics from across the world.

Registration for the training courses is now open and interested parties can sign up at: or email


IAFI regional workshop (Asia and Australasia or Africa) - Sunday 6 September (09.00 - 12.30)

IAFI regional workshop (South America) - Sunday 6 September (13.30 – 17.00)

IAFI workshop on fish preparation and cooking – Sunday 6 September (09.00 – 12.00)

IAFI workshop on bivalve molluscs – Sunday 6 September (13.30 -17.00)

Level 3 HACCP course on food manufacturing – Sunday 6 September (TBC)

HACPP planning workshop – Thursday 9 & Friday 10

Introductory fish quality assessment (whole fish) – Sunday 6, Thursday 10 & Friday 11 September (TBC)

Introductory fish quality assessment (fish products) – Sunday 6, Thursday 10 & Friday 11 September (TBC)

REHIS level 3 food safety examination (for those who have completed the e-learning course prior to the congress) – Monday 7 & Thursday 10 September

Fish smoking training course – Thursday 10 & Friday 11 September