Raw Fish Products and Preparations

Course Description

BRCGS have for some time developed and delivered auditor competency requirements and assessment criteria for each of the product categories. Core technical knowledge sets are required for most categories and product specific knowledge.

We have designed this course for auditors and sites to provide an overview of raw fish products and preparations, which will be assessed in the category exam. It can further be used by certification bodies to calibrate auditors in Category 4, and by sites as inroductory training of technical and quality staff to enhance product knowledge of fish processing and food safety controls; and by START! sites to support the development of a certified BRCGS food safety and quality management system. 

It focuses on what an auditor should know and therefore does not contain detailed descriptions of how to make these products or how to control specific issues. 

The course is split into 3 modules:

- Contamination (microbiological, chemical, physical)

- Production Processes

- Traceability

AUDITORS – If you are an existing auditor working for a certification body please contact them directly for access to this course.

Please note to gain access to this course you will require an authentication code. These codes are only sent Monday – Friday 9am – 5pm GMT.