FWR2203 Fish Quality Control and Safety

Fisheries quality control and safety course covers areas of ensuring safe products, analyzing quality attributes and improving quality within the supply chain. Emphasis is laid on ensuring that fish products are safe for human consumption; freedom from pathogens at infective levels including parasites. Contaminants such as heavy metals, allergens and toxins are also covered. As such, risk assessment and control using the HACCP approach are considered.

Learning Objectives
By the end of the course, students will be able to;

• Learn about the principles of fish quality control and assurance.
• Acquire knowledge and skills on appropriate post-harvest handling techniques and practices
• Learn about the systems of Quality Assurance in Fish & Fishery Products

Learning outcomes
At the end of the course, students should be able to;

• Comprehend factors which influences the quality of fish and fishery products
• Conduct and appraise Quality Control Procedures and standards for fish products and establishments.