 PriceFree |  Duration3 hours |  DeliveryOnline |  Starts31 January (Anytime) |
About this course
The University of Tasmania is pleased to have partnered with Oysters Australia and FRDC to develop this shellfish safety workers induction course.
The Introduction to Shellfish Safety course was designed to:
- Provide industry workers with a clear understanding of the food safety requirements that apply to bivalve shellfish and actions they should take to produce safe bivalve shellfish,
- To outline the complexity of growing filter-feeding animals in shared waterways,
- To help employers demonstrate to potential commercial customers/food auditors that they have a skilled and knowledgeable workforce that understands their food safety requirements.
Upon completion of the course, you will have a clear understanding of why bivalve shellfish must be harvested and handled following a tight set of requirements to ensure that the product sent to market is safe to eat, and you and your business’s role in meeting these food safety requirements.
Who should do this course?
New entrants to the bivalve shellfish industry at all levels.
Course Structure
The course is fully online and self-paced and is estimated to take around 3 learning hours. You will be provided access to your course learning online via the University’s Short Course Platform which you can enter and exit any time, to enable you to study anytime and anywhere.
The course will outline the biology and marine environmental conditions required to grow bivalve shellfish safely. It will outline the legislative and monitoring requirements for the safe harvest, transport and storage of bivalve shellfish. It will explain that bivalve shellfish are a high-risk food and therefore need to be managed by a highly prescriptive set of food safety rules.
The course includes basic knowledge of:
- the biology and physiology of bivalve shellfish and related sources of food safety risk
- pathogens that can occur in bivalve shellfish including: Salmonella, E. coli (indicator organism) Hepatitis A Virus, Norovirus, Vibrio parahaemolyticus
- algal biotoxins that pose a food safety risk in bivalve shellfish, including: amnesic shellfish poisoning (ASP), neurotoxic shellfish poisoning (NSP), diarrhetic shellfish poisoning (DSP) and paralytic shellfish poisoning (PSP)
- aspects of food law relevant to bivalve shellfish production and sale
- sources of environmental contamination that can present a food safety risk in the growing and harvesting of bivalve shellfish, and related food safety controls, including risks associated with both aquaculture and wild fisheries
- harvest area classification and the various categories of growing areas and the concept of closed harvest times, due to unfavourable conditions
- risks and related control methods to prevent cross-contamination, including sorting and cleaning
- actions that they must take to maintain product integrity and safety
The course has been designed to be a fully online self-paced course, with a variety of learning tools to provide you with an engaging study experience.
You will be required to complete an online quiz/assessment to successfully complete your course. On completion, you will receive a digital certificate. Access to materials and course completion will be in place for 6 months from the date you register in the course.
What you will learn
On completion of the course, you will be able to:
- Explain the biology and marine environmental conditions required to grow bivalve shellfish safely
- Explain the legislative and monitoring requirements for the safe harvest, transport, and storage of bivalve shellfish.
Appreciate the complexity of growing filter feeding animals in a shared waterway environment
Why bivalve shellfish are classified as high-risk foods
On completion you will receive a digital Certificate of Attendance
