| 18 February - 24 February |
 1.1.1. Introduction |
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1.1.1.1. Historical developments |
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1.1.1.2. Demand for low temperature preserved fish |
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1. 2.1. Structure and function of fish muscle |
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1.2.1.1. Lipids |
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1.2.1.2. Proteins |
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1.2.1.3. N – containing extractives |
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1.2.1.4. Vitamins and minerals |
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 Structure and function of fish muscle |
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1.3.1 Changes in raw fresh fish |
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1.3.2 Changes in eating quality |
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1.3.3 Autolytic changes |
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1.3.3.1 Cytoplasm anaerobic metabolism |
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1.3.3.2 Autolysis and nucleotide catabolism |
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 Eating quality |
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Postmoderm changes in fish |
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1.4.1 Native bacterial flora of fishes |
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1.4.2 Factors that influence the growth of microorganisms |
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Bacteriological changes |
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1.5.1 Spoliage fish |
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Spoilage 1 |
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Spoilage 2 |
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Freezing curve |
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Eating quality of Iced fish |
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Spoilage of fish |
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| 25 February - 3 March |
2.1.1.Introduction to Icing |
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2.1.2. Advantages of chilling of fish with ice |
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2.1.3. Chilled storage |
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2.1.4 Storage method |
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Fresh fish handling |
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Fish Handling |
Fish Handling |
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2.2.1.Calculation of the ice requirement of cooling fish |
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2.2.1.1. Heat Requirements |
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2.2.1.2. Calculation of the ice requirement for the storage of fish |
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Calcultation of the ice requirement for cooling fish |
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2.3.1.Introduction |
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2.3.1.1. Block Ice |
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Block Ice |
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2.3.1.2. Flake Ice |
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2.3.1.3. Plate Ice |
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2.3.1.4.Tube Ice |
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Manufacturing of different types of Ice |
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2.4.1. Introduction |
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2.4.1.1. Refrigerated Sea Water (RSW) |
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2.4.1.2. Chilled sea water (CSW) |
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2.4.1.3. Slurry Ice in Fish Preservation |
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2.4.1.4. Cooling and Storage Tests |
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Refrigeration System |
Refrigeration System |
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Chill Room |
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Super chilling |
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2.5.1. Application of ozone in seafood processing |
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2.5.2. Use of Chlorine in Fish Processing |
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2.5.2.1.Concentration of chlorine used in Fish processing |
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2.5.2.2. Marginal Chlorination |
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2.5.2.3. Super Chlorination |
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2.5.2.3.1. Break-point chlorination |
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2.5.2.3.2. In-plant Chlorination |
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Application of ozone / chlorine in seafood processing |
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| 4 March - 10 March |
3.1.1. Specific heat |
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3.1.2. Thermal conductivity |
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3.1.3 Thermal diffusivity |
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3.1.4 Latent heat |
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3.1.5 Principles of freezing |
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Heat units |
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3.2.1. Refrigerant |
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3.2.2. Thermodynamic properties |
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3.2.3. Latent heat of vaporization |
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3.2.4 Physical properties of refrigerants |
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3.2.5. Refrigerant |
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3.2.6 Freon group |
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3.2.7 Secondary refrigerant |
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3.2.8. Physical characteristics of refrigerants |
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3.2.9. Chemical properties of refrigerants |
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3.2.10. Chemical properties |
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3.2.11. Economic and thermodynamic properties |
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Physical Chemical Thermodynamic |
Physical Chemical Thermodynamic |
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Refrigerants |
 Refrigerants |
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3.3.1. Introduction |
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3.3.1.1. Air blast freezers |
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3.3.1.2. Plate freezers |
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Plate freezers |
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3.3.1.3. Liquid nitrogen freezer |
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3.3.1.4. Carbon dioxide freezer |
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3.3.1.5. Immersion freezers |
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Freezer |
Freezer |
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Types of freezer |
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3.4.1. Brining |
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3.4.2. Advantages of brine treatment |
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3.4.3. Use of Polyphosphate in freezing of fish |
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3.4.4. Methods of using antioxidants |
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3.5.1. Calculation of freezer refrigeration load |
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3.5.1.1. Freezing time |
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3.5.1.2. Calculation of freezing times |
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3.5.1.3. Coding, Packing and Storage |
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Calculation of freezer refrigeration load |
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3.6.1. Introduction |
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3.6.2. Theory of freeze drying |
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3.6.3. Principle of the equipment |
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3.6.4. Freeze drying process |
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Air blast freezer |
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ABF continuous |
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Belt ABF |
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Freeze Drying Fish |
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IQF Freezer |
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| 11 March - 17 March |
4.1.1 Introduction |
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4.1.1.1 Thawing in air |
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4.1.1.2 Water thawing |
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4.1.1.3 Thawing between heated plates |
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4.1.1.4 Choice of method |
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Processing |
Processing |
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Methods of fish thawing |
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| 18 March - 24 March |
5.1.1 Quality changes in fish during freezing |
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5.1.1.1 Ice formation |
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5.1.1.2 Desiccation |
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5.1.1.3 Discolouration |
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5.1.1.4 Fat oxidation during freezing |
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5.1.1.5 Factors limiting storage life |
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5.1.1.6 Freeze Denaturation-I |
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5.1.1.7 Freeze Denaturation-II |
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Quality changes in fish |
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5.2.1 Microbial growth at low temperature |
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Microbial growth at low temperature |
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| 25 March - 31 March |
6.1 Construction of cold store |
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6.1.1 Shape and size |
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6.1.2 Insulation |
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6.1.3 Air ingress |
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6.1.4 General layout |
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Cold Store |
Cold Store |
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Cold storage |
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Uneven Air distribution |
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Construction of cold store |
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6.2.1 Refrigerated Containers |
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6.2.2 Loading |
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Refrigerated Containers |
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6.3.1 Fresh fish |
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CS with duct |
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Good handling and shipping practices |
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Shelf Stowage |
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Box Stowage |
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| 1 April - 7 April |
7.1.1 Packaging for Fresh Fish Handling |
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7.1.1.1 Moulded polystyrene Fish Box |
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7.1.1.2 Refrigerants and Coolants |
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7.1.1.3 Guidelines for air shipment of sea food |
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Packaging for fresh fish handling |
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7.2.1 Introduction |
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7.2.1.1 Primary packages |
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7.2.1.2 Flexible films |
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7.2.1.3 Shipping container |
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7.2.1.4 Shrink packaging |
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7.2.1.5 Requirements for packaging materials |
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Packaging of frozen fishery products |
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7.3.1 Vaccum packaging |
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7.3.2 Modified atmospheric packaging and storage |
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Vaccum Packaging |
Vaccum Packaging |
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Display Retail |
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Air Shipment |
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| 8 April - 14 April |
8.1.1 Introduction to the codex Alimentarius commission |
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8.1.2 Work of the codex alimentarius commission |
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8.1.3 History of HACCP |
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8.1.4 Principles of the HACCP system |
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8.1.5 The HACCP team |
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8.1.6 Form. 2 Product ingredients and incoming material |
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8.1.7 Hazard analysis: (Principle 1) |
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8.1.8 How to conduct a hazard analysis |
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8.1.9 Hazard assessment |
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8.1.10 Critical control points: Determination (Principle 2) |
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8.1.11 Establish critical limits for each CCP (Principle 3) |
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8.1.12 Establish a monitoring system for each CCP (Principle 4) |
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8.1.13 Establish corrective actions (Principle 5) |
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8.1.14 Establish verification procedures (Principle 6) |
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8.1.15 Establish Documentation and Recorded keeping (Principle 7) |
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Hazard analysis and Critical control point |
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8.2.1 Introduction |
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8.2.2 Hazards-analysis |
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8.2.2.1 Health hazards from pests |
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8.2.2.2 Prevention |
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8.2.3 Chemical hazards-analysis |
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8.2.4 Biological hazards-analysis |
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8.3.1 Tetradotoxin |
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8.3.2 Ciguatera toxin |
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8.3.3 Paralytic shellfish poisoning (PSP) |
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8.3.4 Diarrhetic shellfish poisoning (DSP) |
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8.3.5 Neurotoxic shellfish poisoning |
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8.3.6 Amnexic shellfish poisoning |
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8.3.7 Control of disease caused by biotoxin |
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8.3.8 Toxic metals |
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8.3.9 Antibiotic residues |
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Important Biotoxin in Seafood |
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8.4.1 Biogenic amines |
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8.4.2 Control of disease cause by biogenic amines |
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| 15 April - 21 April |
Introduction |
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Sanitation Programs for plant Hygiene |
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General consideration for plant hygiene |
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Special conditions for plant hygiene |
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Cleaning and Disinfection Agents |
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Cleaning a Schedule for a fish plant |
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Sewage and waste disposal |
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Toilet facility |
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Personnel health and hygiene |
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Sanitation and plant housekeeping |
Sanitation and plant housekeeping |
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| 22 April - 28 April |
Introduction |
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Surroundings, construction and layout |
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Ceiling,wall and floor |
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Fly proofing, vermin and animal control |
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Lighting and Ventilation |
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Working tables and utensils |
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Water and Ice |
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Machinery |
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cold storage |
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Transportation facilities |
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Maintenance of records |
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Inspection |
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Sampling scales |
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Sanitary facilities and control |
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| 29 April - 5 May |
Sanitary and Hygienic Requirements & Controls |
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Sampling Procedure |
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Sanitary and Hygienic Requirements and Controls |
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| 6 May - 12 May |
Packaging Code and Product Sampling |
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Packaging Code and Product Sampling |
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| 13 May - 19 May |
Freezing of fish |
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Frozen Seer Fish |
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Freezing of Fish |
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| 20 May - 26 May |
Handling and Processing of tuna |
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Sashimi |
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| 27 May - 2 June |
Freezing of Prawns (Shrimps) |
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Raw material |
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Frozen shrimps |
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Freezing of Prawns(Shrimps) |
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| 3 June - 9 June |
Freezing of lobsters, lobster meat |
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| 10 June - 16 June |
Freezing of crab meat |
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| 17 June - 23 June |
Freezing of cuttlefish and squid |
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Frozen cuttle fish |
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| 24 June - 30 June |
Frozen squid |
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| 1 July - 7 July |
Disposal of Effluent from seafoodprocessing units |
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Chemical properties include organic and inorganic wastes |
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Biological Properties |
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Primary Treatment |
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Secondary Treatment |
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Biological Treatment |
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Teriority Treatment |
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Waste water treatment |
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| 8 July - 14 July |
Estimation of available chlorine |
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Quantity of Sodium Hypochlorite required (in millilitres) to chlorinate known quantity of water |
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| 15 July - 21 July |
Procedure of testing filth |
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Treatment of trapped material |
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| 22 July - 28 July |
Inspection and Certification |
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Special fish inspection initiatives and resource utilisation |
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| 29 July - 4 August |
Collecting and Transporting Samples |
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Preparation of Samples for Examination |
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Cooking |
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Assessment of Frozen Products |
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Assessment of Cooked Samples |
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Screening Test for the Assessment of Texture |
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Table 1. Example of Attributes of Fishery Products Used in Sensory Evaluation3 Vertebrate fish, iced |
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Crustacean shellfish, frozen |
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| 5 August - 11 August |
Introduction |
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Conditioning |
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Hibernation |
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Live Transportation Technology |
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Live Storage |
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Depuration |
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Aquarium Fish, Fish fry and shrrmp Larvae |
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Live Finfish |
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Live Mussels |
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Live Oysters |
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Live Cockles |
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Live abalone |
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Live Shrimp |
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Live crabs |
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Live Lobster |
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| 12 August - 18 August |
Export of fish and fishery products |
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Export Documentation |
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Standardised and Aligned Pre-shipment export documents |
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| 26 August - 1 September |
Referrence |
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