Lobster Handling

The first NS Lobster Quality & Handling Course was developed in 2016 as a training initiative to improve the understanding of lobster quality and promote proper handling practices within the live lobster industry in NS.

Lobsters are a live harvested product with a complicated supply chain involving numerous types of handling in many environments and over thousands of miles of travel. Maintaining the quality of live lobsters, by following proper practices during all stages of the supply chain, is critical to maximizing the economic value of the industry.

Attendance in Part 1 of the course is mandatory for at least one representative of each lobster buying company licenced in Nova Scotia.

This course provides a basic understanding of lobster biology (part 1 of the course) and best practices for handling and storing live lobster, which are demonstrated through a practical assessment at the end of the course (part 2 of the course).

At a glance

Course duration	Part 1: 1 half-day (3 hours) Part 2: 1 half-day (3 hours)
Campus	To be determined
Registration & information requests	Michelle Thériault
Course dates	To be determined

Advantages

The Lobster Handling course helps to:

Adapt harvesting and handling methods to maintain optimal quality.
Improve value for Nova Scotia harvesters, processors, exporters and consumers.
Provide a state-of-the-art certified handling- and storage-training program on behalf of the Province of Nova Scotia.
Strengthen recognition of the official Nova Scotia brand for lobster exporters.
Encourage lifelong learning.

Process

1	Registration Complete the following form and proceed to payment.
2	Contact Once payment has been made, you will receive your invoice and the course organizers will contact you to schedule your training session.
3	Course and assessments Take your course and complete an assessment based on the course you have chosen.
4	Certification and micro-certification You will receive your certification after completing part 1 of the course and a micro-certification after completing part 2 of the course and passing an assessment.