The pre course resources below are for learners who will be attending one of our training courses. 

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These contents are for attendees of Seafish’s remote Food Authenticity and Integrity Verification training programme. 

The hyperlinks listed in the section below should be studied before starting the training course. Please note that some of the hyperlinks in the section below form part of the case study material:

Pre course study and support materials which includes some instructions on page 2 from the Seafish approved trainer.

Deductive/inductive reasoning video

Gourmet Express production flowchart (you will need to access this onscreen or as a printed document during the training course).

Gourmet Express factory layout (you will need access to this onscreen or as a printed document during the training course).

Breakdown of ingredients for broth, rouille and ‘final’ cook (you will need access to this onscreen or as a printed document during the training course).

BRC Culture Excellence Food Safety Culture module

BRC Culture Excellence Site Implementation manual

Food Standards Agency Food safety culture diagnostic toolkit for inspectors

Working documents for day one of the training course:

Vulnerability/threat algorithm

Authenticity triangulations for bouillabaisse case study

Gourmet Express mass balance workshop

Mass balance process flow diagram

Mass balance triangulation graphic

Working documents for day two of the training course: 

Decision tree

Gourmet Express process control workshop

Graphs for process control workshop