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
SMS Training 2023.
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We are currently offering 2023 aviation safety courses at last year’s prices.
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NZQA approved Category One Education provider.
This is the highest ranking that can be given by the New Zealand Qualifications Authority (NZQA) in their External Evaluation Reviews (EER).
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This is the highest ranking that can be given by the New Zealand Qualifications Authority (NZQA) in their External Evaluation Reviews (EER).
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Since 2019 we have delivered SMS and aviation safety programmes to hundreds of managers and employees in the aviation industry. Our aviation Safety Management Systems (SMS) courses are available via zoom classroom, and may be available face-to-face later in 2022.
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SMS – Real people, real stories.
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NZ Certificates in Seafood Processing.
Investment in staff training will improve your productivity and the quality of your seafood, from the ocean to the plate.
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Investment in staff training will improve your productivity and the quality of your seafood, from the ocean to the plate.
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