Fish Processing Course
Gain expertise in fish processing from reception to packaging. Master hygiene practices, cold chain management, filleting techniques, freezing methods, modified atmosphere packaging (MAP), labelling standards, and waste control to produce safe, premium-quality, value-added fish products that comply with industry regulations and market demands.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Acquire hands-on skills in fish processing, covering hygiene management, cold chain protocols, and plant operations from intake to final packaging. Design efficient process flows, implement HACCP monitoring, choose optimal preservation techniques, and ensure product shelf-life validation. Delve into packaging solutions, labelling requirements, waste handling, and equipment selection to reliably supply safe, superior, value-enhanced fish products.
Elevify advantages
Develop skills
- HACCP-based fish safety: implement hygiene, monitor CCPs and take corrective actions.
- Cold chain expertise: manage reception temperatures, storage durations and product quality.
- Value-added fish processing: fillet, portion, marinate and package for higher profits.
- MAP and freezing skills: configure gas mixtures, core temperatures and shelf-life safety.
- Packaging and labelling: create compliant, attractive packs for fish products.
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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