FDQ developed flexible qualifications which can raise skills and performance across the seafood industry.
This encompasses almost 15,000 businesses, employing more than 70,000 individuals. Most of the businesses in the onshore sectors are micro businesses employing less than 10 staff. With a business dependent upon such a small workforce it is essential that everyone knows what they are doing and is able to work together as a close knit team to deliver a quality product and service.
Outside of the medium to large processors and manufacturers, managers and staff are usually expected to be multi skilled and multi tasking. This has presented challenges in designing flexible and broad based qualifications that can attract and excite individuals who can harvest the fish, process the fish, sell and cook the fish and shellfish that our industry is dependent on.
These qualifications are designed for those who are working in a fish and shellfish business. They offer the opportunity to develop skills and knowledge required to confirm competence at work in fish and shellfish operative or technical roles. Learners can qualify in areas as diverse as storage and handling, fish and shellfish processing, sales and service, fish frying, packing and distribution.
These qualifications provide businesses with an opportunity to develop good practices and understanding. They allow skills and knowledge to be developed in a wide variety of areas depending upon the type of business and processes/products that apply.
The broad menu of skills and knowledge within the qualifications can be chosen to reflect the role, responsibilities and development needs of learners. These include compliance functions like food safety and health and safety; operative functions including fish and shellfish processing, sales, problem resolution and specific functions like packaging and labelling.
These are particularly popular with employers as training and assessment can be carried out largely within the workplace. This means qualifications can be undertaken during the working day and require minimal time off the job.
The qualifications and associated training can be tailored to be relevant to an individual’s daily work and business procedures, to ensure maximum benefit is derived by both the learner and their business.
Having worked in the meat trade for almost half a century people often ask how I stay so motivated and interested in the business. That’s an easy question to answer – “because butchery is an exciting business to be in.”