SFQ - 102 Shellfish Post-Harvest Processing and Marketing

3 Credit(s)
This course focuses on how growers improve the quality of harvested bivalve mollusks destined for market. Post-harvest processing techniques like relaying and depuration to eliminate microbial pathogens from oyster, mussel, clam and cockle will be presented. Analysis and mitigation of common microbial diseases to protect the health of human consumers will be discussed. Shellfish grading, packaging and marketing will be included. HACCP-based shellfish sanitation plan and Preventive Control Plan (PCP) mandated by the BC Government and CFIA will be presented.

Prerequisite(s):

C in English 10 or equivalent
C in Math 10 or equivalent

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