The Seafood Processors' Training Advisory Group held their February 2008 meeting at Pinneys of Annan Ltd.

 

Before the meeting the Group were able to tour the Pinneys site

Minutes from these and other Seafish Committee meetings can be found on the Seafish website (www.seafish.org)

 

 

 

 

 

 

 

 

 
FISHupdate - April 2008
Many of the issues talked about in the FISHupdate Training Talk article are expanded upon here. The text below is a copy of the Training Talk article with hyperlinks embedded to more detailed articles. If you want to take a more direct route to these articles then follow these links.

In depth article on smoking including legislation

TRAINING TALK NOVEMBER 2007

Seafood Advisory Group tours Pinney’s factory

Pinney’s of Annan hosted the February 2008 meeting of the Seafood Processors Training Advisory Group.

The TAG members were given a tour of the processing facility, which included the salmon processing lines, salting and smoking departments, packing, sauce preparation, despatch and other areas within the factory.

The high levels of food hygiene and cleanliness and the very broad range of seafood products produced were noted. Many members had assumed that Pinneys were ‘simply’ a salmon processor and it was evident from the tour that they run a very sophisticated seafood processing operation.

Photo of Advisory group on tour

Individual Training Support Grants for Seafood Industry

Following the decision to change how Seafish support training delivery, the industry, Group Training Associations (GTAs) and training providers have been consulted on how best to implement the new system of Individual Training Support Grants (ITSGs).

The new system will be phased in from 1 April 2008, when anyone working (or seeking to work) as a fishermen or working in any of the onshore sectors of the seafood industry (or their employers), will be able to apply to Seafish for a grant towards the cost of an approved programme of training. The introduction of I.T.S.G.s is to be delayed by 3 months. For more information see the Seafish website www.seafish.org

For more information contact Seafish Training on 01482 327837.


New Health & Safety Course for seafood industry

Seafish have recently developed a new three-hour long training course in health and safety for the seafood industry. The new course leads to a certificate from the Royal Environmental Health Institute for Scotland. This new course is being piloted during April and will be more generally available from May 2008. For more information on how to become a trainer for this course, or to discuss training your staff, please contact Lee Cooper at Seafish. (01482 327837)

New Foreign Language Health & Safety DVD

A new version of the Seafish Health & Safety training DVD for the seafood industry is now available to support training of non English speakers. The new version is accompanied by a written script that allows non English speakers to understand the DVD. This new DVD follows in the footsteps of the foreign language version of the food safety DVD, ‘Strikeback 2’, and also has scripts in Latvian, Lithuanian, Polish, Portuguese, Russian and Spanish.

Seafood Smoking – volunteers wanted

Progress is being made with the new seafood smoking training Guide for Managers. However, more involvement of the seafood industry is needed if the new guide is to be a comprehensive treatment of seafood smoking.

Lee Cooper of Seafish said: “We would like seafood smoking businesses to give us information that we can include in the pack, particularly information on the more traditional forms of smoking.

“We would also like to add to our library of video material. So if you are a seafood smoker and you would like to help with this project, please contact me at Seafish in Hull.”

A draft programme for an advanced seafood smoking training course is available for comment on the Seafish B2B website.

Lee Cooper : l_cooper@seafish.co.uk ph: 01482 327837

New Training Guides for Managers

Seafish is to expand the range of Training Guides for Managers during 2008 to include coating, high care, freezing and defrosting. If you would like to be involved in anyway in the development of these guides, please contact Lee Cooper.