1. Introduction (post- mortem changes, fish processing)
2. Product profile
3. Raw and cooked products
4. Chemical & Physical hazards
5. Processing narration
6. HACCP (Hazard analysis & critical control point) for food safety management,
7. Biological/ pathogenic hazards (parasitic),
8. Value added fishery products
- Teacher: Mrs. R D N Wijesinghe
- Teacher: Mrs. R D N Wijesinghe