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STSP Certificate — Seafood Quality Trainee
Final STSP certificate. Issued after completing all 8 courses and passing the STSP exam.
Verify authenticitySTSP & SIPS international certificates that strengthen a crab-fleet CV
16 online courses from UK-based Maricert Maritime Certification across two programs — STSP and SIPS. Lifetime named certificates in English, registered in a database with QR authenticity verification. Each course is described below, with space for the certificate scan.
16
courses
2
programs: STSP + SIPS
QR
authenticity check
∞
lifetime
Certificates that strengthen a CV
Most candidates without experience send near-identical CVs with only basic maritime documents. Additional named certificates in seafood and food processing show that a person takes employment seriously and pursues relevant training on their own.
Every certificate is issued officially, registered in a database and carries a QR code for verification. An employer can confirm a document instantly, which builds trust when applying to crab vessels, fishing fleets and seafood-industry facilities.
STSP certificate & SIPS diploma
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SIPS Diploma — Seafood Innovation Practices Specialist
Final SIPS diploma. Requires a valid STSP certificate, completion of all 8 SIPS courses and the SIPS exam.
Verify authenticityYou can get the certificates for free
Main-course BFISHERMAN participants get Maricert promo codes at no extra cost. On top of that, a free-training voucher can be won through activity on Instagram @rbesolov — it is not a lottery; the result depends only on you.
How to join the game and earn points
Every two weeks a new game starts — the score resets and everyone gets an equal chance. To take part you don't need to register or do anything special: just write the first comment under any @rbesolov post and you'll automatically appear in the participants table. From there, earn points and watch your position.
1 point
Comment on a post
1 point
Mention in Stories
1 point
Reply to Stories
Note: conditions may change — see the current points in the top-left corner of the table.
- Points are awarded to all participants — regardless of follower count.
- The activity counter updates every day at 00:00 (UTC+00:00).
- Points and rankings can change during the game — keep an eye on the table.
- Every 2 weeks we reward the 1st-place participant live.
- Write the first comment under any Instagram @rbesolov post — this automatically adds you to the table.
- Open the table at game.chatplace.io/rbesolov and find yourself among the participants.
- Earn points: comments, mentions and replies in Stories — the bot counts activity instantly.
- Every 2 weeks the 1st-place winner receives a free Maricert training voucher.
How to activate the promo code
After winning, you receive a personal promo code for a free Maricert course. The code is issued and activated through interaction with my Instagram profile @rbesolov — I send the promo code and instructions by direct message. The short video below shows the whole activation process.
- Contact me on Instagram @rbesolov — after you win, I'll message you directly.
- Receive your personal promo code and the link to the relevant Maricert course.
- Enter the promo code at checkout — no payment required.
- Complete the training, pass the test and receive a lifetime named certificate.
Who issues them and where to verify
All STSP and SIPS certificates and diplomas are issued by the UK organisation Maricert Maritime Certification Ltd. Documents are issued officially, registered in a database, given a unique ID, a Maricert signature and stamp, and a QR code for employer verification. Certificates are named, in English and valid for life.
Company registration
Maricert Maritime Certification Ltd · Company No. 16424399 · United Kingdom
UKPRN
10098283
ICO
ZB895399
Registered address
27 Old Gloucester Street, London, WC1N 3AX, United Kingdom
Trade mark
Trade Marks Act 1994 of Great Britain and Northern Ireland No. UK00004291312
QR verification
Unique ID, Maricert signature and stamp on every document
Seafood Technology & Safety Program
The foundation program of 8 courses in seafood technology and safety. After completing all courses and passing the exam, the Seafood Quality Trainee certificate is issued.
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[ STSP · 01 ]
Seafood Safety & Risk Assessment: From Harvest to Table
Safety and risk management across the whole product journey — from harvest to table. Covers HACCP principles, hazard identification and control, microbiological and chemical risks, and international storage and processing standards.
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[ STSP · 02 ]
Seafood Quality Assessment & Freshness Evaluation
Methods for assessing the quality and freshness of fish and seafood across storage, processing and distribution. Sensory analysis, objective freshness indices, spoilage indicators and instrumental quality control.
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[ STSP · 03 ]
Seafood Microbiology & Quality Control
Microbiological safety of fish and shellfish: specific spoilage organisms (SSOs), foodborne pathogens, culture-based, molecular and rapid methods, hygiene indicators and sanitation control in production.
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[ STSP · 04 ]
Advanced Seafood Preservation Using MAP
Advanced packaging and storage using modified atmosphere packaging (MAP). Gas-mix control, shelf-life extension, protection from microbiological risk and product quality retention.
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[ STSP · 05 ]
Fish & Seafood Irradiation Safety, Shelf Life & Processing
Irradiation technologies for fish and seafood safety and shelf-life extension. Treatment doses and regimes, impact on pathogens and quality, regulatory requirements and safety control.
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[ STSP · 06 ]
Industrial Thermal Processing of Seafood
Industrial thermal processing of fish and seafood: pasteurization, sterilization, process control, bacterial safety, spoilage prevention and modern processing methods.
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[ STSP · 07 ]
Fish Preservation: Freezing Techniques
Chilling and freezing technologies that preserve quality and extend shelf life. Freezing regimes, structural changes during storage, on-board handling and the cold chain.
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[ STSP · 08 ]
Advanced Seafood Processing Safety: Extending Shelf Life
Safe industrial seafood processing and shelf-life extension. International safety standards, storage and transport technologies, and quality control at seafood facilities.
Open certificateSeafood Innovation Practices Specialist
The advanced program of 8 courses in innovative seafood-processing practices. The SIPS diploma is issued once you hold the STSP certificate, complete all SIPS courses and pass the final exam.
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[ SIPS · 01 ]
Fish Species Identification: DNA & Protein Methods
Identification of fish species using modern DNA and protein methods. Combating species substitution and fraud, product traceability and authenticity verification in the seafood market.
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[ SIPS · 02 ]
Mastering Fish Preservation: Salting, Smoking & Marinating
Traditional and modern fish preservation — salting, smoking and marinating. How salt, acid, temperature and packaging affect stability, texture, flavor and product safety.
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[ SIPS · 03 ]
Fish Drying: Advanced Techniques
Advanced fish-drying technologies for the seafood industry. Dehydration regimes, moisture and water-activity control, quality retention and safety of dried products.
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[ SIPS · 04 ]
Fish Fermentation: Traditional & Modern Techniques
Fish fermentation by traditional and modern methods. Biology of lactic-acid and halophilic bacteria, the effect of salt and temperature, fish-sauce production and safety standards.
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[ SIPS · 05 ]
Mastering Surimi Production & Quality Control
Surimi production: mince washing, cryoprotectants, gel-structure formation and quality control. Modern processing technologies and standards for value-added products.
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[ SIPS · 06 ]
Fish Waste to Wealth: Sustainable Processing & Utilization
Turning fish waste into value — fish oil, meal, collagen and hydrolysates. Circular-economy principles, loss reduction and sustainable use of raw materials.
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[ SIPS · 07 ]
Sustainable Fish Processing: Technology, Efficiency & Innovation
Embedding sustainability in fish processing: clean technologies, efficient resource use, life-cycle assessment (LCA), and reduced water, energy and emissions.
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[ SIPS · 08 ]
Advanced Technologies in Value-Added Seafood Processing
Value-added seafood products. HPP, MAP, retort packaging, injection systems and natural curing; market trends, safety and omega-3 enrichment.
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