Useful Information

All Seafish's food safety and food hygiene training programmes are Seafood National Recognised.

For the full range of leaflets see this webpage

temperature control
personal hygiene
food safe practices
bacterial control
avoid ill health

Food Safety Training - Level 1 Summary


Introductory Food Hygiene in the Seafood Industry training programme

Short Course available in different languages (see bulleted list below and this page). This unique training programme is ideal for low risk seafood businesses and it is able to train different language groups as part of the same course.

  • Designed to meet the needs of the seafood industry.
  • Delivered by REHIS/Seafish approved trainers*
  • REHIS Accredited.

Programme Leaflet

Download the leaflet here.

leaflets on other programmes are available here.

Course Content:

  • Introduction to Food Hygiene;
  • Bacteria and Seafood;
  • Contamination of Seafood ;
  • Personal Hygiene;
  • Hygiene and Cleaning in the Workplace;
  • Strikeback 2 – Seafish hygiene DVD;
  • Exam - the end of course test is a 20 question multiple choice paper with a pass mark of 75% ;
    • Papers are available in different languages;
    • An attendance certificate is also available.

Course Location

This course is available in most parts of the UK, although the location of the venue and trainer may affect the final cost of delivery.

Delivery Costs

The final cost of courses is often negotiated with the individual trainer.

Additional Support

The course can be delivered in a number of different languages at the same time.

The course can be extended to meet the specific requirements of the trainees.

Seafish's Strikeback 2 training DVD has foreign language scripts - see these links below:

To view an extract of the DVD visit the DVD section of the Library. To obtain a copy of the DVD please contact Seafish.

Contact Seafish for more information email or Tel: 01472 252302


* this course is not suitable fish friers, unless training in one of the foreign languages is essential and the only means of training staff.  Ideally fish friers will undertake the level 2 programme.