4 to 360 hours of flexible workload
valid certificate in your country
What Will I Learn?
This Fish Processing Course gives you practical skills to manage hygiene, cold chain controls, and in-plant operations from reception to packaging. Learn how to design process flows, apply HACCP-based monitoring, select preservation methods, and validate shelf-life. Explore packaging, labeling, waste management, and equipment choices so you can consistently deliver safe, high-quality, value-added fish products.
Elevify Differentials
Develop Skills
- HACCP-based fish safety: apply hygiene, CCP monitoring and corrective actions.
- Cold chain mastery: control reception temps, storage times and product quality.
- Value-added processing: fillet, portion, marinate and package fish for profit.
- MAP and freezing know-how: set gas mixes, core temps and safe shelf-life.
- Packaging and labeling: design compliant, market-ready 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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