Seafood Packaging and Preservation Course
Master seafood packaging and preservation to keep fish fresher, safer, and longer. Learn cold chain control, labelling, hygiene, and product-specific hazards so you can cut waste, meet regulations, and deliver top-quality seafood every day. This course equips you with practical skills for daily handling, temperature management, storage routines, and spoilage detection to ensure compliance and consumer safety while minimising waste.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Master practical seafood packaging and preservation in this focused course on temperature control, cold chain management, storage times, and daily handling routines. Learn packaging methods, labelling rules, traceability, hygiene procedures, product-specific hazards, and spoilage signs to extend shelf life, reduce waste, meet regulations, and protect consumer safety confidently.
Elevify advantages
Develop skills
- Master cold chain control: keep seafood safely chilled, superchilled, or frozen.
- Apply smart packaging: choose trays, films, ice, vacuum, and MAP for longer shelf life.
- Implement seafood SOPs: labelling, FIFO rotation, waste cuts, and traceable batches.
- Control hygiene and cross-contact: design daily routines that prevent contamination.
- Spot seafood spoilage fast: read sensory, microbial, 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 are saying
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