Seafood Packaging and Preservation Course
This course equips participants with essential skills in seafood packaging and preservation to ensure fish remains fresh, safe, and viable for longer periods. Key topics include cold chain management, accurate labelling, hygiene practices, and recognising product-specific hazards, enabling waste reduction, regulatory compliance, and consistent delivery of high-quality seafood.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
Gain expertise in practical seafood packaging and preservation techniques, encompassing temperature control, cold chain logistics, optimal storage durations, and routine handling practices. Explore diverse packaging options, labelling requirements, traceability systems, and hygiene protocols, alongside identifying product-specific risks and spoilage indicators to prolong shelf life, minimise waste, adhere to regulations, and safeguard consumer health effectively.
Elevify advantages
Develop skills
- Master cold chain management to maintain seafood at safe chilled, superchilled, or frozen temperatures.
- Select and apply effective packaging solutions including trays, films, ice, vacuum, and modified atmosphere packaging to prolong shelf life.
- Execute standard operating procedures for seafood handling such as labelling, FIFO stock rotation, waste reduction, and batch traceability.
- Maintain rigorous hygiene standards and prevent cross-contamination through structured daily protocols.
- Rapidly identify spoilage indicators including sensory changes, microbial growth, and temperature abuse 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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