NZ Certificate in Seafood Processing L3 – Fish and Fish Products

51 credits

Content includes:

• Hygiene & Food Safety
• Contributing within a Team
• Listen Actively, Meeting Participation
• Seafood Handling Practices

Electives can include:

• Effects and Control of Seafood Spoilage
• Shelf Life of Seafood Product
• Chilling Seafood Product
• Thawing Seafood Product
• Handling Seafood Product
• Monitoring Seafood Systems
• Seafood Naming Systems
• NZ Seafood Species
• Chemical Use
• Shucking Requirements – shellfish
• Seafood Product Checks
• Knowledge of a Seafood Risk Management Programme
• Maintaining a Safe Work Area
• Packing Seafood Product
• Aseptic Sampling Procedures
• Grading Seafood Product
• Cleaning and Sanitation

Training cost covers: Class Tutorials, Theory Assessments & Follow-up, Course Resources, Catering, Primary ITO Result and Certificate Processing.

Cost is dependent on numbers of participants booked. Please contact us to discuss.

SiS provide the training; results and certificates are processed via Primary ITO