Latest News used to be about articles in FISHUpdate magazine (Click here for archives).

Increasingly it will be about Seafish's eAlert digital newsletter and other information available on this and other sites. If you haven't signed up for the eAlert (which is free) then contact training@Seafish with your name, business details, and email address so they can send it to you free of charge.

See also the Library Guides for information. - they're in the Library

Latest News

 

For 2010 we will attempt to operate the Latest News section in another way, bringing to your attention activities from Seafood Training Academy partners that may be of interest.

 

July 2010

Seafood smoking eLearning programme launched - click here for more information.

June 2010

At last we are able to launch the Food safety eLearning programme having tracked down the technical glitch. Next month may see the launch of the smoking programme and we're working on a short basic HACCP eLearning pack.

  • Hygiene eLearning Programme (HeLP) launched;
  • Seafood Training Academy works on plans to establish a seafood smoking facility at the Humber Seafood Institute in Grimsby.

 

May 2010

Food safety and Smoking eLearning Programmes launch delayed. Due to a technical problem with the navigation the launch of these two programmes is on hold. They can be used, but only following a briefing from Seafish. If you want to access the programme then please contact L Cooper on 01482 486482 or your local Seafish approved training provider.

STA bids for funding to support delivery of programmes from September 2010. programmes are Level 3 and 4 and include:

  • Level 3 Food Safety or Intermediate Food Hygiene
  • Level 4 Food safety or Advanced Food Hygiene
  • Advanced Seafood Quality Assessment
  • Bivalve Purification Management
  • Principles of frying fish and chips / 3 day FF Course
  • Advanced Seafood Smoking
  • Principles of seafood quality science
  • Principles of displaying fish and shellfish for retail sale
  • Marine Finfish product knowledge
  • Shellfish, non marine finfish and other marine products knowledge
  • HACCP Level 3
  • HACCP Level 4
  • Foundation Degree in Food Manufacturing Management
  • Foundation Degree in Logistics Management
  • BSc (Hons) Food Manufacturing Management
  • Achieving Food Manufacturing Excellence L3

Interested? contact academy@seafish.co.uk

 

April 2010: Seafish takes delivery of the new eLearning materials in food safety and seafood smoking. Beta testing will take place in April for a 1st April launch.

March 2010: Seafish continues to develop scallop training materials, with a visit to Naked Fish in Hull. Two recipes from James and Malcolm provide the finishing touches to the filming for the scallop project. Project is completed by the end of the month and the DVDs, leaflets, posters and webpages are to be released in May.

February 2010: Seafish are developing a new suite of Scallop educational materials for Chefs. The new DVD based materials will feature scallop cooking demonstrations from acclaimed chefs and restaurants in the NE Lincolnshire and Yorkshire Regions.

2nd February 2010 - Winteringham Fields Restaurant and the Chef Proprietor Colin McGurran - see this Classlane Media news item

8th February 2010 - Greens of Whitby. Rob Green, Seafood Chef of the Year 2009 treated us to two demonstrations of quick and easy (and wonderfully tasty) scallop starters.

10th February 2010 - Artisan, Hessle, East Yorkshire. Richard Johns welcomed us to his restaurant in Hessle and demonstrated two fine scallop dishes for our Chef educational DVD. many thanks to Lindsey and Richard Johns.

23rd February 2010 - Humber Seafood Institute. Duncan Lucas of the Seafood Company and Passionate About Fish provided a masterclass in scallop shucking techniques, which have been used to produce the scallop shucking training programme for the Chefs and Divers DVDs.

January 2010: Following the Christmas break work continued on the development of elearning materials in seafood smoking and food safety. Seafish also carried on the major project to revise the seafood occupational standards available to the UK seafood industry, in preparation for the next Seafood Training Expert Group meeting in York in February.

An agreement was reached between Seafish and the FSA(Scotland) to update Seafish's existing scallop shucking training materials and to develop new training/educational materials for Chefs.


 
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