Our Group Training Association works with the National Federation of Fish Friers, The National Federation of Fish Mongers, the Sea Fish Industry Authority and other agencies to provide cost-effective training for all businesses connected with the Sea Fish food chain.

New Training Opportunities for 2008:

Training Needs Diagnostic for your Business

This FREE service is offered in order to help employers in all of the seafood sectors to identify areas where staff training would help your business to succeed.  Our advisor would visit your business for a 1-2 hour meeting, where all of your business training options would be identified and discussed.

Introduction to HACCP in the Seafood Industry

This half-day course gives an all-round basic knowledge of the new HACCP legislation, Principles of Food Safey Management, and contains a short multi-choice exam leading to the award of the REHIS Certificate.

Food Hygiene in the Seafood Industry and Health & Safety in the Seafood Industry

Both of these subjects are available as classroom type taught courses, or in the form of Open Learning, where the candidate uses a workbook in an easy to learn format either at home or at work, followed by the exam, which can be held on your premises or other venue to your convenience.

Fish Frying Skills & Customer Service Skills for Fish Friers/Take-Away Businesses

These courses are delivered in Open Learning format, with support from visiting Assessors

Introduction to Fishmongering & Fish Filleting Training Programmes

These classroom based taught courses are very much “hands-on” practical courses aimed at those joining the wet-fish sectors of the industry.

Assessing and Maintaing Seafood Quality Seminars

A half-day course aimed at fish buyers, assessors and handlers in the Seafood Industry.

Seafish Quality Awards for Fish Friers, Processors and Wholesalers

The Seafish Quality Award programmes have been running for many years and are seen by the industry as an important contribution to increasing consumer confidence in quality standards.

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