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, proper labeling, hygiene practices, and identifying product hazards, enabling you to reduce waste, adhere to regulations, and supply superior seafood consistently in daily 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, labeling standards, traceability systems, hygiene protocols, along with specific product risks and spoilage indicators to prolong freshness, minimize losses, comply with rules, and ensure consumer protection effectively.
Elevify advantages
Develop skills
- Master cold chain management to keep seafood chilled, superchilled, or frozen safely.
- Select and use effective packaging like trays, films, ice, vacuum, and MAP to extend shelf life.
- Execute standard procedures for labeling, FIFO stock rotation, waste reduction, and batch traceability.
- Maintain hygiene and avoid cross-contamination through structured daily handling routines.
- Quickly identify spoilage using sensory cues, microbial indicators, and temperature violation 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 say
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