Safety and Quality Management in Fishery Harbours in Sri Lanka 2006

Course Desciption

In the aftermath of Tsunami, 10 out of 12 fisheries harbours in Sri Lanka will be rehabilitated. In line with the agenda of “building for better”, it is important to pay attention to facilities that will improve the handling of fish brought ashore from the fleet of vessels fishing off shore, so-called multi-day boats. The annual catch of these vessels is estimated to be in excess of 100 000 t annually, over one third of the total catch. It is important to make relevant authorities aware of what measures can be taken to improve fish quality through improved handling and what facilities and procedures should be put in place to achieve this.

Fisheries authorities in Sri Lanka approached UNU-FTP to assist in the rehabilitation project on rebuilding harbours and landing facilities in Sri Lanka. This 3 day course is a joint effort of UNU-FTP, ICEIDA, and NARA. The course was run twice as a part of the course development, first on October 25, and for the second time on November 9 2006.

Target group:

Harbour managers in Sri Lanka

The experts responsible for the course material:

Ms. Birna Gudmundsdottir (UNU-FTP/IFL)

Mr. Sveinn Arnason (UNU-FTP/IFL)

Dr. E.M.R.K.B. Edirisinghe (NARA)

Mr. Marcus Mallikage (NARA)

Objectives

1.      Introduction, trying and testing modern approaches in fish quality management with adaptation to the specific scene prevailing in the Sri Lanka Fisheries Sector, taking advantage of the planned rehabilitation of major fishing harbours.

2. Reduction of post harvest losses and maximum utilization of fish catch by reducing deterioration of quality of fish through the introduction of appropriate technologies.

Lectures (PP slides are provided with „notes“ and video clips. View PP slides in „show mode“ to access relevant video clips):

Day 1

Catch and Production

Biological Aspects and Chemical Composition

Post Mortem Changes

Factors Affecting Shelf Life and Storage Life of Fresh Fish

Water Quality and Safety

Day 2

Characterization of Hazards in Seafood

Hygienic Design

Cleaning Disinfection

Cleaning Procedure