Quality Assessment of Seafood for Environmental Health Officers (EHOs) and Technical Managers in seafood businesses.

"Our quality assessment courses are designed for environmental health officers and technical managers within seafood companies, we offer two separate days one focusing on fish and another on shellfish. The delivery team includes experts from Billingsgate, Fishmongers' Company, Seafish and the Shellfish Association of Great Britain. The days delivers 7.5 hours certificated CPD."

Both courses offer attendees the opportunity to see and touch fish and shellfish first hand with tuition on seafood quality assessment by leading fish industry experts.

Quality Assessment of Fish

Course timings: 6.15am – 2.00pm

Course cost: £145

Friday 15th October 2010, Friday 18th March 2011.

Reserve your place using our online course reservation form here

Quality Assessment of Shellfish

Course timings: 6.15am-2.00pm

Course cost: £145

Friday 19th November 2010, Wednesday 20th April 2011.

Reserve your place using our online course reservation form here

Each fish or shellfish course will run from 06.15 -14.00 at Billingsgate Seafood Training School and cost £145.00 per candidate per course.

Please contact us and reserve your place here using our online course reservation form.

Quality Assessment of Fish

06.15 Registration

06.30 Tour of Billingsgate Fish Market - Species Identification and Quality Assessment

08.00 Breakfast

08.30 Practical Fish Preparation Demonstration - Charlie Caisey, Ken Condon, ( London Fish & Poultry Retail Association).

09.00 Overview on fish processing, smoking and fish farming for EHOs and Technical Managers.

10.30 Coffee/ Tea Break

10.45 Sensory Assessment - Quality Index Method (QIM), Torry scale. Lecture and practical demonstration by Adrian Barratt, Seafood Consultant.

13.00 Lunch

13.30 Q&A session

14.00 Finish

Quality Assessment in Shellfish

06.15 Registration

06.30 Tour of Billingsgate Fish Market - Identification and Quality Control in shellfish - Chris Leftwich, Chief Inspector Fishmongers' Company, Barry O'Toole, Inspector Fishmongers' Company.

08.00 Breakfast

08.30 Practical Shellfish Preparation Demonstration - Charlie Caisey, Ken Condon, ( London Fish & Poultry Retail Association).

09.00 Heat Treatment of Shellfish - Chris Leftwich, Chief Inspector Fishmongers' Company.

09.30 Bivalve Molluscs - the potential health risk, current and future controls - Adrian Barratt, Seafood Consultant.

10.30 Coffee/ Tea break.

10.45 Bivalve Molluscs - the types of purification system used in the UK, their operation and what can go wrong - Adrian Barratt, Seafood Consultant.

12.00 Lunch

12.30 Toxins found in Shellfish - Mr Godfrey Howard - Shellfish Hygiene Specialist.

13.30 Q&A session

14.00 Finish

Please contact us and reserve your place here using our online course reservation form.