Fish Processing Course
This course equips you with essential skills for fish processing, from dockside reception to final packaging. Delve into hygiene protocols, cold chain controls, filleting, portioning, freezing, modified atmosphere packaging (MAP), labelling, and waste management. Produce safe, high-quality, value-added seafood that complies with industry standards and regulations, boosting your proficiency in delivering market-ready products.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Gain hands-on expertise in fish processing, covering hygiene management, cold chain maintenance, and operations from receiving to packaging. Master process flow design, HACCP monitoring, preservation techniques, shelf-life validation, packaging, labelling, 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 maximise profitability.
- Apply modified atmosphere packaging (MAP) and freezing methods, optimising gas mixtures, core temperatures, and shelf-life safety.
- Design compliant and attractive packaging and labelling solutions tailored for 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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