Course sheet · 2027 catalogueFood safety
Seafood: Freshness, Histamine, EU Requirements
One day for companies that process or export seafood: assess freshness, control the histamine risk and meet European Union health requirements. From landing to dispatch, the course links cold chain, receiving checks, testing and parasites to European hygiene rules and ONSSA controls, using your species and your products.
Duration1 day
Request a quoteObjectives
- Assess the freshness of a fish by sensory examination and know the chemical indicators used
- Explain how histamine forms, the species concerned and the conditions that favour it
- Build receiving checks and the histamine testing plan according to European criteria
- Identify European Union requirements for establishments exporting fishery products
- Apply parasite and cold chain control from receiving to dispatch
Programme
Day 1 — morning
- Fish spoilage: enzymes, bacteria, oxidation; the decisive role of temperature
- Freshness assessment: sensory examination, scoring, chemical indicators
- Histamine: at-risk species such as tuna, sardine, mackerel or anchovy, producing bacteria, cold chain breaks
- Receiving checks: temperature, glazing, time since catch, sampling for histamine
Day 1 — afternoon (workshop)
- Histamine in Regulation (EC) No 2073/2005: sampling plan and interpretation of results
- Hygiene rules specific to fishery products in Regulation (EC) No 853/2004: parasites, visual inspection, freezing treatment
- Exporting to the European Union: establishment approval, listing among authorised establishments, health certificate, role of ONSSA
- Workshop: freshness and histamine control plan for one species at your site
Teaching methods
- Sensory workshop on fish from your receiving, with a scoring grid
- Reading your histamine test reports and your temperature records
- Case study of a histamine alert on an exported batch
- Final test on a batch file to release or to block
Assessment and documents
Knowledge test and a sensory scoring exercise, reaction survey at D+1. Numbered certificate verifiable online for each participant; training report and the control plan drawn up in the workshop handed to the company.
Bilingual materials for every participant; each classroom course comes with its digital twin on OmniLearn.
Frequently asked questions
Does cooking or sterilisation destroy histamine?
No. Histamine resists heat: once formed, it stays in the product, even in a can. Control therefore takes place upstream, through temperature, from catch to processing.
Which sites are concerned?
Fish wholesaling, freezing, semi-preserved and canned products sites. Examples are taken from your species: sardine, mackerel, anchovy, tuna, cephalopods or shrimp.
Does it cover markets other than the European Union?
The common thread is the European Union, a frequent destination for Moroccan exporters. The principles of freshness and histamine control apply to all markets; for the United States, see also the courses on FDA requirements.
Practical information
- Duration
- 1 day
- Audience
- Quality, receiving, production, laboratory and export staff of seafood companies
- Prerequisites
- No prerequisites
- Group size
- Groups of 6 to 12 participants, in-company
- Format
- In-company, face to face on your site
- Language
- French, Darija or English; bilingual materials
- Funding
- OFPPT special training contracts (TFP), GIAC, Maroc PME: we prepare the applications with you, at no extra cost.
- Programme customisation
- Programme adapted to your procedures, your equipment and your audience
Organise this course
Price and dates on quote, depending on your headcount, your site and your preferred period.
Request a quoteDownload the PDF sheetCall +212 661 863 618Going further
Our consultants can also support the project on your site. Food Safety Consultant in Morocco and Africa: GFSI, HACCP, ONSSA
Related courses
All courses in this fieldTrain your teams on your own site
Book a call with a consultant or request an in-company session: we adapt the programme to your procedures and your audience.