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Quality control programme

Staff Reporter

Tuticorin: A five-day training programme — Quality control of fish and fishery products — organised by the Fisheries College and Research Institute here concluded on Friday.

V. K. Venkataramani, Dean, and G. Sugumar, Associate Professor (fish processing technology), explained the importance of hygienic practices in fish processing, role of bacteria in fish spoilage, significance of quality inspection systems and evaluation of fish quality by scientific methods. The participants were also briefed on the nuances of total quality management system embedded with ‘clearly indicated critical control points.’

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