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Address: |
15 Lower Hope St., Rosebank, Cape Town 7700 |
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Tel.: |
(27)-21-689.9341 |
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Fax: |
(27)-21-686.6116 |
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Head of Organization |
Manager, Mr C.D.V. Cardhan |
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Type of Organization |
Technology Support Services |
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Responsible Authority |
CSIR Executive |
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Number of Staff: |
Scientists: 28 |
Others: 15 |
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Working Languages: |
English; Afrikaans |
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Major Fields of Interest: |
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Handling: |
Depuration; Transportation. |
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Processing: |
Drying; Salting/Drying; Fermentation; Smoking; Canning; Freezing; Minced Products; Fishmeal. |
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Species: |
Crustaceans; Molluscs; Cephalopods. |
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Development: |
New Fish Products; New Processes; New Packaging; New Equipment. |
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Quality: |
Fish Inspection; Quality Control; Fish Quality Control/Assurance; Chemical Analysis; HACCP. |
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Others: |
Biochemistry; Nutrition; Consultation; Training; Toxicological Analyses. |
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Present Programmes: |
HACCP implementation in Fishing Industry; Information and Technology Transfer; Shelf life studies and Shelf Life extension; Ultrasonic thawing; Parasites in Fish; Can quality parameters; Survey Evaluation Facility. |
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Working Facilities: |
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Laboratories: |
Chemistry; Processing; Engineering; Biochemistry; Microbiology; Analytical. |
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Others: |
Pilot Plant; Ice Making Plant; Cold Storage; Test Kitchen; Library; Machine Shop; Food Technology and Engineering. |
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Regular Training Programmes: |
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Title |
Frequency |
Duration |
Language* |
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A practical approach to HACCP |
12/annum |
2 days |
E/A |
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GMP’s as the Basics for HACCP |
12/annum |
1 day |
E/A |
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SOP and Supplier Audit |
2/annum |
2 days |
E/A |
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Basic Microbiology |
2/annum |
1 day |
E/A |
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Practical Microbiology |
1/annum |
3 days |
E/A |
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Hygiene Awareness |
30-40/annum |
3 hours |
E/A/X |
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Canning and Canning Principles |
1/annum |
2 days |
E/A |
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Retort Operators Training |
3/annum |
2 days |
E/A |
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HACCP for Floor Workers |
2/annum |
1 day |
E/A |
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* E = English; A = Afrikaans; X = Xhosa
