Seafood Packaging and Preservation Course
This course equips you with essential skills in seafood packaging and preservation to maintain fish freshness, safety, and quality over extended periods. You will cover cold chain management, accurate labelling, hygiene practices, and recognising product hazards, helping you reduce waste, adhere to regulations, and supply superior seafood consistently in your operations.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain expertise in seafood packaging and preservation techniques, including temperature management, cold chain logistics, storage durations, and routine handling practices. Discover various packaging options, labelling standards, traceability systems, and sanitation protocols, along with specific risks and spoilage indicators for different products, enabling you to prolong freshness, minimise losses, comply with standards, and ensure consumer protection effectively.
Elevify advantages
Develop skills
- Master cold chain protocols to maintain seafood at safe chilled, superchilled, or frozen states.
- Select and apply effective packaging like trays, films, ice, vacuum sealing, and MAP to boost shelf life.
- Execute standard operating procedures for seafood including labelling, FIFO stock rotation, waste reduction, and batch tracking.
- Establish hygiene measures and prevent cross-contamination through structured daily handling routines.
- Quickly identify spoilage in seafood by observing sensory changes, microbial growth, and temperature-related issues.
Suggested summary
Before starting, you can change the chapters and 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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