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Training Course & Certification Program on Procurement of Fish Products

End-to-End Training on Fish & Seafood Procurement, Quality Inspection, and Cold Chain Management

Pertecnica Engineering offers a specialized training program on the Procurement of Fish Products, designed for procurement professionals handling perishable, regulated, and export-sensitive seafood and fish items. This course ensures that participants can procure responsibly, maintain quality, comply with food safety standards, and manage the complexities of cold chain distribution.

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Course Modules

1. Categories of Fish and Seafood in Procurement

  • Freshwater vs. Marine fish (Rohu, Catla, Pomfret, Tuna, Sardines, etc.)

  • Shellfish: prawns, shrimp, crab, squid, and lobster

  • Whole, cleaned, gutted, and fillet options

  • Live fish vs. frozen or processed fish products

2. Procurement Planning & Supplier Evaluation

  • Selecting suppliers with verified fishery licenses and hygiene ratings

  • Evaluating fish farms, cold storage units, and coastal fish landing centers

  • Export-grade vendor qualifications (EU, USFDA, MPEDA registered)

  • Seasonal procurement and price volatility mapping

3. Fish Inspection & Quality Grading

  • Sensory checks: firmness, gill color, eye clarity, skin sheen, and odor

  • Signs of spoilage: soft belly, discolored skin, ammonia smell

  • Microbiological sampling and histamine testing

  • Ice coverage ratio, glazing loss, and thaw drip calculation

4. Cold Chain Logistics in Fish Procurement

  • Pre-chilling and ice slurry use at the source

  • Frozen fish handling (-18°C) vs. chilled fish handling (0°C to 4°C)

  • Use of insulated boxes, reefer trucks, and real-time temp monitoring

  • Delays, temperature abuse, and rejection protocols

5. Legal, Safety, and Documentation Requirements

  • FSSAI norms for fish products

  • Export documentation: Catch Certificate, Health Certificate, Traceability Record

  • Legal metrology, labelling, and packaging compliance

  • HACCP, BRC, and ISO standards in seafood procurement

6. Contracts, Tenders & Institutional Procurement

  • Public tenders for fish supply to hospitals, military, or schools

  • Sample rate contract clauses for perishables

  • SOPs for delivery, rejection, and replacement

  • Shelf life requirements and traceability documentation

Model Case Studies

Case Study 1: Supply of Spoiled Fish to Coastal School Hostel
Root cause analysis, inspection SOPs, and vendor accountability.

Case Study 2: Export Rejection of Frozen Prawns Due to Improper Packaging
Step-by-step breakdown of packaging and shipping compliance.

Case Study 3: Sudden Price Spike in Local Fish Market
Procurement planning using seasonal supply forecasting.

Case Study 4: Cold Chain Failure During Rail Transport
Building response mechanisms and risk mitigation protocols.

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Why This Course Is Critical

Fish and seafood are highly perishable, temperature-sensitive, and prone to quality degradation if not handled correctly. Incorrect procurement practices may lead to:

  • Spoilage and bacterial contamination

  • Supply rejection and legal penalties

  • Loss of export licenses due to non-compliance

  • Damage to brand reputation and customer health risks

This program equips professionals with the tools to source, inspect, transport, and store fish products in compliance with both domestic and international food safety standards.

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Who Should Attend

  • Procurement professionals in seafood processing and export firms

  • Government departments involved in mid-day meals and nutritional programs

  • Cold chain logistics managers and distributors of frozen fish

  • Retail chains and hypermarkets dealing in fish and seafood

  • Officers in marine food tenders for Navy, Coast Guard, or Institutional kitchens

  • NGOs and CSR teams managing protein-based nutrition supply

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Course Details

  • Course Start Date: Please contact us for more details

  • Course Fee: Flexible payment options available

  • Admissions Contact: +91-7842430123

  • Duration: 2 Weeks

  • Mode: Online + Optional Visit to Fish Market / Cold Storage / Processing Plant

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What You’ll Learn

  • Sourcing and evaluating quality suppliers for fish and seafood

  • Inspection techniques to assess freshness and contamination

  • Cold chain design for seafood transport and storage

  • Public procurement and export tender participation

  • Packaging, labelling, and certification for domestic and export markets

What You’ll Receive

  • Certification in Fish Products Procurement from Pertecnica Engineering

  • Editable formats: Vendor evaluation sheet, fish inspection checklist, quality rejection memo

  • Cold chain SOPs and legal compliance templates

  • Sample tender documents and pricing models for fish items

  • Post-training support and access to expert Q&A sessions

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Why Pertecnica Engineering?

We go beyond textbook theory by providing field-tested checklists, industry formats, and real-world case studies. This course is built for procurement roles that demand precision, hygiene control, legal compliance, and cost-efficiency in fish and seafood supply chains.

Procure Fresh. Procure Safe. Procure Right.

Join the most industry-relevant training in Fish Products Procurement today.
Request Brochure | Speak to Our Team | Enroll Now

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