© All materials on this and related webpages are copyrighted by Seafish or other IPR owners. None of these materials can be used for any commercial purposes without the written permission of Seafish.
This page has been developed to support learners who have completed Seafish’s Principles of Fish Quality Assessment course.
Pre course materials:
Assessment of freshness using Torry and QIM schemes – checklists
Post course support and resources:
To prepare for your post course assessment we suggest that you study the following three videos and make use of the trainee handbook and guide below.
Introduction to fish quality assessment courses video
Introduction to Torry Scheme video
Introduction to QIM Scheme video
Assessing fish quality trainee handbook
Seafish guide to Seafood Freshness Quality
If you have completed the Principles of Fish Quality Assessment (raw) training course, you will have the option to complete an online open book test within seven days of completing the training course.
If you have completed the Principles of Fish Quality Assessment (cooked) training course, you will have the option to complete a practical activity within four weeks of completing the training course.
Other Resources:
Sensory assessment scoresheets
FAO Guide to quality assessment