About this course
Learn best practices for handling fish after the catch to reduce losses, maintain quality, and improve food safety. This practical course covers cooling techniques, traditional and modern preservation methods, and simple processing for value-added products.
Available in: English, Swahili
What you'll learn
Apply hygienic fish handling practices from boat to market
Use appropriate cooling and preservation methods
Reduce post-harvest losses to improve food security and income
Process fish for value-added products
Meet food safety standards for local and export markets
Course Content
5 modules · 20 lessons · 5 hours
01Module 1
02Module 2
03Module 3
04Module 4
05Module 5
Prerequisites
356
Completions
4.7
97 ratings
LevelIntermediate
Duration5 hours
FormatE-Learning
Modules5 modules
CertificateYes, upon completion
All courses are completely free. No credit card required.
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