Seafood Packaging and Preservation Course
This course teaches effective seafood packaging and preservation techniques to maintain freshness, safety, and quality. Participants learn cold chain control, smart packaging options, labelling and traceability, hygiene practices, and spoilage detection to minimise waste, comply with regulations, and ensure consumer safety in daily operations.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain expertise in seafood packaging and preservation, including temperature control, cold chain logistics, storage durations, and routine handling. Cover packaging techniques, labelling requirements, traceability systems, hygiene protocols, product hazards, and spoilage indicators to prolong shelf life, cut down waste, adhere to standards, and safeguard public health effectively.
Elevify advantages
Develop skills
- Master cold chain management to keep seafood chilled, superchilled, or frozen safely.
- Select and apply packaging like trays, films, ice, vacuum, and MAP to extend shelf life.
- Follow standard procedures for labelling, FIFO stock rotation, waste reduction, and batch traceability.
- Maintain hygiene standards and prevent cross-contamination through daily routines.
- Identify spoilage quickly using sensory checks, microbial indicators, and temperature signs.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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