Training course and certification program on procurement of Fish products

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.

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.

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.

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

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

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

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.
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