Food Safety for Fishmongers and Smokehouses

Aims and Objectives
1. Raise awareness of the importance of Food Safety and Food Hygiene in Fishmongers and Smokehouses 
2. Enable staff to work in a hygienic manner to ensure the safety and quality of the product.


1. Introduction to Food Hygiene
2. Micro-organisms and Food Poisoning
3. Contamination
4. Pest Control
5. Personal Hygiene
6. Hygiene and Cleaning
7. Food Safety Management (HACCP/SFBB)