Eurofishmarket offers to every client the most appropriate refresher course or day according to his requirements and according to a previous examination of his needs.

FIRST LESSONS PLAN:

• identification of the fish products, origin, fishing system and everything that must be declared on the label according to the DM 31/01/08
• freshness of the fish products and verification of eventual non conformities (products treated with non declared substances, products with parasites, etc.)
• update on the legislative news regarding HACCP and health and safety regulations (New Hygiene Pack into force since 1st January 2006)

SECOND LESSONS PLAN:

• placement of fish products on the retail shelves and in the storage cells for a better products management for their longer lasting freshness and shelf life
• practical notions regarding the cleaning of the company main marketed species
• practical notions regarding the filleting of the company main marketed species
• sensorial and cooking  information about the company main marketed species
• psychological perception of the customer

The suitable number of participants to each course would be of no more than 15-20 people.

The lesson will take place during the closing/opening times of the retail point at various locations: in front of the fishmongers shelf / in a meeting room with the visual aid of slides of the fish species of interest and some representative samples to process for the cleaning and filleting demonstrations. It would be useful to be able to perform with the participants at least one inspection in a retail point to look on location for eventual non conformities and check the species of higher interest for the company. Every lessons plan subject, from labeling to the correct evaluation of freshness, to the identification of the species, to the processing, etc. will be dealt with hands on with examples and demonstrations and all the products will also be explained through pictures and regular comparisons between fish species and their potential lookalikes, labeling, etc. A vertical study can be performed on any species of particular interest for the customer, this is a verification of every inspection and commercial aspects regarding the product (from the fraud to parasites, to the proper handling to how to maintain its freshness to the best way of cooking the product).

• The specialized Fish companies operators, but also the ones of DO and GDO: Buyers, Purchase and quality manager directors, fish department Collaborators, Sales managers, Head of department.
• The public sector operators also in charge of the fish products checking as Control Bodies: ASL, Port Authorities, NAS, NAC, etc.
• The Category Associations: consumers and fishery Associations, etc.