Fish Processing Course
This course equips you with essential skills for fish processing, from dockside reception to packaged goods. Delve into hygiene practices, cold chain management, filleting, freezing, modified atmosphere packaging (MAP), labeling, and waste control. Produce safe, high-quality, value-added seafood that complies with industry and regulatory standards, boosting your proficiency in the food sector.

4 to 360h flexible workload
certificate valid in your country
What will I learn?
Gain hands-on expertise in fish processing, covering hygiene management, cold chain protocols, and plant operations from intake to final packaging. Master process flow design, HACCP monitoring, preservation techniques, shelf-life validation, plus packaging, labeling, waste handling, and equipment selection to produce safe, premium, value-enhanced fish products consistently.
Elevify advantages
Develop skills
- Implement HACCP principles for fish safety through hygiene, critical control point monitoring, and corrective measures.
- Master cold chain operations by regulating reception temperatures, storage durations, and maintaining product quality.
- Perform value-added processing techniques like filleting, portioning, marinating, and packaging to maximize profitability.
- Apply modified atmosphere packaging (MAP) and freezing methods, optimizing gas mixtures, core temperatures, and shelf-life safety.
- Design compliant packaging and labeling solutions tailored for market-competitive fish products.
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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