Industry Training

Seafood Training Services are the leaders in training for the New Zealand Seafood Industry.

The subject matter covers a wide range and some is also applicable to other fields including the meat industry.

Course modules include -

1 Knife Handling
2 HACCP and Compliance
3 Mussels
4 Packing Seafood
5 Cleaning and Sanitation
6 Health and Safety
7 Safe Work Practices
8 Hygiene and Handling
9 Freeze, Chill, Thaw
10 Fish Identification
11 Spoilage
12 Deckhand Courses
 
Knife Handling

 

This training prepares you for the safe use of a knife, while following any requirements and expectations asked of your employer and/or yourself.

In the commercial arena the best possible yield or recovery is extremely important when filleting fish, this matched with the same importance being placed on productivity provides any employer in the seafood industry with a valued and cost-efficient employee.

Whether you are training for a career or want to improve your weekend fishing skills in filleting, everyone finds our 'Knife Handling' module very beneficial plus you have the advantage of over 25 years experience from our trainer.

 

UNIT UNIT STANDARD DESCRIPTION
15655

Explain Productivity and Yield of Fish Products

15656 Describe Company Specifications for Seafood Product
20312 Describe the Requirements for Filleting a Species of Fish in a Commercial Seafood Processing Operation

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HACCP & Compliance
 
UNIT UNIT STANDARD DESCRIPTION
12314

Monitor a Seafood Processing Operation under a HACCP System

12315 Supervise a Seafood Processing Operation under a HACCP System
15653 Describe & Complete the Monitoring of an Individual System in a Seafood Operation
15654

Supervise the Compliance System in a Seafood Operation

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Mussels

 

Knowing about ... and how to handle ... mussels correctly is very important to this successful industry both here is New Zealand and for our overseas customers.

Much of the content within this module relates to all types of shellfish within the commercial seafood industry.

You will learn about varying shucking techniques, the handling of product so as to retain as much of it in the first grade quality and learn about the different characteristics of mussels and other commercial shellfish.

 

UNIT UNIT STANDARD DESCRIPTION
15344

Handle Bivalve Shellfish Product

15884

Describe Characteristics of Bivalve Shellfish Quality

20311 Shuck a Species of Shellfish in a Commercial Seafood Processing Operation
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Packing Seafood
 

The person that packs the seafood is the last point of contact with the product until it is with the customer. This makes this role extremely important so as to maintain the quality that the customer expects.

The labelling details must also be correct and match the specifications set out for that product.

This module takes you through the procedures, the causes and effects of not maintaining specifications, we explain the terminologies that are required e.g. tare, gross, nett ... and you will gain knowledge that is required in order to complete this role.

 

UNIT UNIT STANDARD DESCRIPTION
6200

Grade and Pack Seafood to Company Specifications

6204 Weigh, Close and Label Seafood Products
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Cleaning & Sanitation

 

This module is very much self-explanatory.

If you work in a processing factory especially where food is produced then cleanliness and sanitation is above all else very important.

The cost to a factory for unsuitable products being produced due to cleaning or sanitation is enormous as too is the cost of absenteeism due to illness.

This module covers the procedures required to handle, store and use cleaning equipment in a food processing environment.

 

UNIT UNIT STANDARD DESCRIPTION

6212

Clean and Sanitise a Seafood Processing Plant
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Health & Safety
 
UNIT UNIT STANDARD DESCRIPTION

497

Demonstrate Knowledge of Workplace Health and Safety Requirements
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Safe Work Practices

 

Extremely sharp knives, fast moving machinery, chemicals, gases, wet areas ... all of these create possible work risks to workers and their colleagues.

The continued running of any factory is also at risk if correct safety procedures are not in place and more importantly ... followed.

 

UNIT UNIT STANDARD DESCRIPTION

6213

Use Safe Work Practices in the Seafood Industry
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Hygiene & Handling

 

How would you handle seafood hygienically?

Cross-contamination should be avoided always, the risk to the product and possibly the handler is always present if guidelines are not followed.

Personals Hygiene as well as Hygienic Work Practices with seafood are discussed throughout this module.

 

UNIT UNIT STANDARD DESCRIPTION

5331

Handle Seafood Product
5332 Maintain Personal Hygiene & use Hygienic Work Practices while working with Seafood
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Freeze, Chill, Thaw
 
UNIT UNIT STANDARD DESCRIPTION
6201 Freeze Seafood Product
6202 Chill Seafood Product and Operate a Chiller
6203 Thaw Seafood Product
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Fish Identification
 
UNIT UNIT STANDARD DESCRIPTION

16712

Identify Seafood Species in the NZ Seafood Industry
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Spoilage
 
UNIT UNIT STANDARD DESCRIPTION

5316

Describe Seafood Spoilage Factors and their Controls
5328 Identify Characteristics of Seafood Quality
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Deckhand Courses
 
UNIT UNIT STANDARD DESCRIPTION

 

Deckhand Courses
↑ Top
15655

Explain Productivity and Yield of Fish Products

View Unit Standard

↑ Top

15656

Describe Company Specifications for Seafood Product

View Unit Standard

↑ Top

20312

Describe the Requirements for Filleting a Species of Fish in a Commercial Seafood Processing Operation

View Unit Standard

↑ Top

12314

Monitor a Seafood Processing Operation under a HACCP System

View Unit Standard

↑ Top

12315

Supervise a Seafood Processing Operation under a HACCP System

View Unit Standard

↑ Top

15653

Describe & Complete the Monitoring of an Individual System in a Seafood Operation

View Unit Standard

↑ Top

15654

Supervise the Compliance System in a Seafood Operation

View Unit Standard

↑ Top

15344

Handle Bivalve Shellfish Product

View Unit Standard

↑ Top

15884

Describe Characteristics of Bivalve Shellfish Quality

View Unit Standard

↑ Top

20311

Shuck a Species of Shellfish in a Commercial Seafood Processing Operation

View Unit Standard

↑ Top

6200

Grade and Pack Seafood to Company Specifications

View Unit Standard

↑ Top

6204

Weigh, Close and Label Seafood Products

View Unit Standard

↑ Top

6212

Clean and Sanitise a Seafood Processing Plant

View Unit Standard

↑ Top

497

Demonstrate Knowledge of Workplace Health and Safety Requirements

View Unit Standard

↑ Top

6213

Use Safe Work Practices in the Seafood Industry

View Unit Standard

↑ Top

5331

Handle Seafood Product

View Unit Standard

↑ Top

5332

Maintain Personal Hygiene and use Hygienic Work Practices while working with Seafood

View Unit Standard

↑ Top

6201

Freeze Seafood Product

View Unit Standard

↑ Top

     
6202

Chill Seafood Product and Operate a Chiller

View Unit Standard

↑ Top

     
6203

Thaw Seafood Product

View Unit Standard

↑ Top

     
16712

Identify Seafood Species in the NZ Seafood Industry

View Unit Standard

↑ Top

5316

Describe Seafood Spoilage Factors and their Controls

View Unit Standard

↑ Top

5328

Identify Characteristics of Seafood Quality

View Unit Standard

↑ Top