Seafood Packaging and Preservation Course
This course teaches seafood packaging and preservation techniques to maintain freshness, safety, and quality. Participants learn cold chain control, smart packaging options, labelling and traceability, hygiene practices, and spoilage detection. These skills help reduce waste, comply with regulations, and ensure consumer safety while delivering premium seafood daily. Ideal for handlers aiming to optimise operations and extend product shelf life effectively.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
Gain expertise in seafood packaging and preservation, focusing on temperature control, cold chain logistics, storage durations, and routine handling. Explore various packaging techniques, regulatory labelling, traceability systems, hygiene standards, plus hazards and spoilage indicators specific to seafood products. Equip yourself to prolong shelf life, minimise waste, adhere to compliance, and safeguard consumer health confidently.
Elevify advantages
Develop skills
- Master cold chain management to keep seafood chilled, superchilled, or frozen safely.
- Select and apply packaging like trays, films, ice, vacuum, and MAP to extend shelf life.
- Follow standard procedures for labelling, FIFO stock rotation, waste reduction, and batch traceability.
- Maintain hygiene protocols and prevent cross-contamination through daily routines.
- Identify spoilage quickly via sensory checks, microbial indicators, and temperature issues.
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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