Our training begins with fish processing and packaging for local, regional and international markets is a two-day practical demonstration on best international practices that prepares participants for access to high-end and international markets.
It covers, among other things, best hygiene practices, best production practices, best harvesting practices, process flow chart, product quality and standard, laws and regulatory authorities, fish processing and smoking, packaging, labeling, branding, product bar-coding, marketing, pricing and record keeping.
In addition, students will learn a combination of theory and practical which will provide an insight into the ingredient functionality, production and baking methods allowing delegates to achieve better control of quality and develop products for the work place.
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