Login |  
Sunday 30 April 2017
You are here:   Trainings » Regional Workshop on Fishery Products     Search
Regional Workshop on Fishery Products

In general, the aim of this workshop is to contribute to training of operators involved in the production of fishery and aquaculture products, in harmony with the requirements set by the EU for export of these products, focusing on the specific issues which are recognized as priorities for the region (Caribbean States).

In this sense, specific objectives are:

  • To contribute to adequate training of food business operators (primary production, vessels and establishments), as well as Competent Authority (CA) in aspects related with food hygiene and food safety of fishery and aquaculture products.
  • To contribute to the acquisition of expert knowledge to carry out properly Official Controls of fishery and aquaculture products by the CA.
  • To contribute to the establishment of adequate risk management systems associated with the existent different production processes, as well as to the appropriate control of fishery and aquaculture products.

Specific objectives:

  • Improved understanding of regulatory requirements for Public and Private Sector
    • general requirements for export of seafood to the EU
    • general requirements for export of aquaculture products
  • Laboratory Training for public and private sector testing laboratories
    • Testing methodologies for contaminants in fish and fish products
    • Testing methodologies for pesticide residues in fish and fish products
    • Testing methodologies for pathogenic bacteria
  • Training for Public Sector
    • How to carry out HACCP audits: fish processing establishments; cold storage and freezing facilities
    • How to carry out HACCP audits and certification of fish processing vessels and freezer vessels
  • Training for the Private Sector
  • Small-scale fisheries
    • effects of different fishing methods on fish quality;
    • fish preservation;
    • use and preservation of ice using industrial or artisanal insulated boxes;
    • energy saving techniques related to icing, smoking, drying;
    • prevention of contamination and insect infestation during handling and storage
  • The Requirements of the IUU Regulation
Plant Health Controls | Plant Protection Products | Risk Assessment | Food Contact Materials | Microbiological criteria in Foodstuffs | Food-borne outbreaks investigation | TC 1+3+7: Fishery Products and bivalve molluscs | TC 2: Pesticides | TC 4: Food Hygiene and Control | TC 5: Contaminants | TC 6: Risk assessment | TC: New and Emerging Plant Health  | Regional Workshop on Fishery Products | Regional Workshop on Food hygiene and control
Copyright 2011 by TrainSaferFood