Centre for Shellfish Research, Building 373, 900 5th St.
Nanaimo BC V9R 5S5
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Duration:
moins d’une semaine
5 days
5 days
Cost:
$ TBA/TBD COST
5 days General Technical, Shellfish Harvesting, Processing and Food Safety AQUA 568T This course is an introduction to potential health hazards and pollution sources that may affect cultured shellfish, as well as practices and regulations to assure produ
5 days General Technical, Shellfish Harvesting, Processing and Food Safety AQUA 568T This course is an introduction to potential health hazards and pollution sources that may affect cultured shellfish, as well as practices and regulations to assure produ
Method of Instruction:
En Classe
Sur les lieux ou à la ferme
Sur les lieux ou à la ferme
Agriculture Business:
Aquaculture
Général
Général
Subject of Training:
Production animale
Planification, stratégie et structure de l’entreprise
Cultures
Marketing (incluant valeur ajoutée)
5 days General Technical, Shellfish Harvesting, Processing and Food Safety AQUA 568T This course is an introduction to potential health hazards and pollution sources that may affect cultured shellfish, as well as practices and regulations to assure product safety and quality. Topics include: major risks from consumption of unsafe product; the rationale for producing high quality and safe shellfish; and techniques to ensure products meet seafood industry standards. This course is intended for farm personnel who have the responsibility of ensuring that harvested product is handled safely and complies with regulations. Prerequisites: None, Constraints: None, Portable: Not at this time
Planification, stratégie et structure de l’entreprise
Cultures
Marketing (incluant valeur ajoutée)
5 days General Technical, Shellfish Harvesting, Processing and Food Safety AQUA 568T This course is an introduction to potential health hazards and pollution sources that may affect cultured shellfish, as well as practices and regulations to assure product safety and quality. Topics include: major risks from consumption of unsafe product; the rationale for producing high quality and safe shellfish; and techniques to ensure products meet seafood industry standards. This course is intended for farm personnel who have the responsibility of ensuring that harvested product is handled safely and complies with regulations. Prerequisites: None, Constraints: None, Portable: Not at this time
Language of Instruction:
Anglais
For program information contact:
Last Updated: 2013-05-08