Advanced Seafood Quality Assessment Training
Background
During 2007 Seafish developed a 5 day advanced training programme in Seafood Quality Assessment (SQA) based upon both the TORRY and QIM schemes. The Advanced SQA programme is a mix of theory and practical hands-on fish quality assessment sessions.
Three Advanced courses have been delivered to date, two at the Fishgate Fish Market in Hull and the third at the Billingsgate Seafood Training School in London.
For more information on the Advanced and Introductory courses log on to www.seafoodacademy.org and drill down to the Seafood Quality Gallery.
What is covered by the Course?
The 5 day long programme delivers around 8 hrs of theory and 20+ hrs of practical sessions. Theory sessions include quality assessment schemes including the EU EAB scheme, TORRY Schemes and the Quality Index Method (QIM), as well as sessions on establishing new schemes, assessment teams and delivering quality assessment training.
During the 20 hours of hands on practical sessions, participants are able to apply the assessment of raw and cooked fish using the TORRY schemes and of raw fish using QIM.
During the course Cod, Plaice and Mackerel/Herring are the key species used but variations can include Haddock, other flatfish species and Salmon, depending on the specific interests of those attending the course.
The quality of processed, frozen and/or smoked fish are also assessed as part of the training programme where we look at the quality of fish available to the general public.
Who should attend?
The Advanced programme is aimed at those individuals who :
- Are, or intend becoming responsible for quality assessment in a processing or retail environment; and/or
- Wish to deliver quality assessment training either informally within their company, or more formally through the Seafood Training Academy.
Participants tend to be at Technical Manager or Senior Supervisor levels within seafood companies, and have included buyers, QA managers and independent trainers..
It is possible to deliver a course for a single company or for a mixed group from various organizations.
The ideal group size is 7-10 individuals per course.
Successful participants will gain a much greater understanding of using quality assessment to drive forward business success and will be able to draw upon Seafish support to improve quality in the supply chain.
The Seafish training course, Introduction to fish quality assessment can now be delivered by independent trainers. Attending an Advanced course is an essential step towards becoming approved as a trainer.
What does the Course Cost?
This training programme is partially funded by the Sea Fish Industry Authority. I real terms this means the course is free at the point of delivery and participants are only responsible for their own travel and subsistence costs.
Where are the Courses Held?
The organisation and administration of these courses is complex and while the facilities required are typical of the industry, only a few venues at present are approved.
The following venues are approved for delivering this programme:
- Fishgate Fish Market, Hull;
- Billingsgate Seafood Training School, London;
- Humber Seafood Institute, Grimsby.
The following bodies (in addition to Seafish and Billingsgate Seafood Training School) are approved to organise these courses subject to using an approved venue and Seafish approved trainer:
- Fish Industry Training Association;
- Cornwall Fisheries Resource Centre;
- Eastern Group Training Association;
- Scottish Seafood Training Association;
- Aspire Food Industry Solutions Ltd
- M&J Seafood’s Ltd;
- Campden and Chorleywood Food Research Association.
More Information
For more information including reports from previous courses please log on to www.seafoodacademy.org
You can also contact the programme organiser, Lee Cooper on 01482 486462 or email academy@seafish.co.uk
COURSE PROGRAMME - summary
Monday – Introduction to fish quality assessment (theory and practical), raw and cooked fish assessment, taste calibration practical, market tour.
Tuesday – Review taste calibration, roundfish assessment theory, raw fish assessments – group and individual, cooked fish assessments, blind assessments raw and cooked.
Wednesday – Flat fish assessment theory, raw fish assessments – group and individual, cooked fish assessments, blind assessments raw and cooked.
Thursday – Assessment theory (Pelagic and other), raw fish assessments – group and individual, cooked fish assessments, assessment of processed product quality (coated, smoked etc).
Friday - Theory - setting up teams and standardisation of assessment practices, overview of training options, review of advanced course programme, next steps.
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