https://www.youtube.com/watch?v=2CSCMS15-uY&feature=youtu.be
Seafood Processing Training is for people employed in the processing of food and related products in the seafood sector.
Course Cost: POA
About Seafood Processing Training
Seafood Processing Training is designed for people employed in the processing of food and related products in the seafood sector.
It further builds on the NZQA level 2 skills and is intended for all operators.
We offer the following training, on request, for company groups of all sizes:
- Seafood Processing Training – Levels 2-6, and
- Seafood HACCP Training
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Seafood Processing Training Solutions
Seafood Processing Training Solutions include:
- Product safety programme management (FCP/RMP) knowledge
- Quality assurance skills to the applicable level
- Competitive manufacturing skills (E.G. 5 S) to the applicable level
- Hazard Analysis Critical Control Point (HACCP) skills to the applicable level
- Health and safety (safe work practice) management
- Sustainable environmental practices to the applicable level
- Clean-in-place skills to the applicable level
- Documentation skills to the applicable level
- Auditing (internal verification/monitoring) to the applicable level
NZC Primary Industry Skills – Seafood Processing Level 2 LCP
NZC Primary Industry Skills – Seafood Processing Level 3 LCP
NZC Primary Industry Skills – Seafood Processing Level 3 LCP
Cleaning and Sanitation/Fish and Fish Products
NZC Primary Industry Skills – Seafood Processing Level 3 LCP
Live Holding/Seafood Logistics
NZC Primary Industry Skills – Seafood Processing Level 4 LCP
Seafood HACCP Training NZ
Seafood HACCP Training NZ – Unit Standard 12315
Describe and supervise a seafood operation under a Hazard Analysis Critical Control Point system – Level 4
People credited with this HACCP Training course and unit standard are able to describe:
- A HACCP system
- Identify the compliance system standard, and the compliance system implemented in a seafood processing operation.
- They are also able to demonstrate and apply knowledge of supervision of a CCP in a seafood operation and take corrective action for any noncompliance.
Seafood HACCP Training NZ – Unit Standard 12316
Coordinate the development, and discuss implementation and verification of a HACCP plan for a seafood processing operation – Level 6
This unit standard is recommended for people coordinating or verifying a Hazard Analysis Critical Control Point (HACCP) system for a seafood processing operation.
People credited with this unit standard are, in the context of a seafood processing operation, able to:
- Explain the process of conducting hazard analysis in terms of potential hazard sources and options for hazard control
- Discuss and develop a HACCP plan
- Discuss the implementation of a HACCP plan
- Verify a HACCP plan
About Food Safe
Food Safe Ltd is Accredited by the New Zealand Government + is a Category 1 NZQA-Registered PTE. Training complies with the Food Safety Bylaws and Verifier Audits right across New Zealand.
Our training is trusted by both well known New Zealand and Global food companies and heaps of small teams too!
Our training is science-based on New Zealand regulatory and globally recognised best practice – MPI, FAO, FDA, EU
Food Safe’s advisory committee includes leading experts, quality and compliance managers, and governance experts. For even more information about Food Safe and the companies we work with, click here
Why Choose us for your Training?
Food Safe’s Seafood Processing Training:
- Complements compliance requirements
- Is simplified and visual, and supportive of implementing learning back on-job
- Is delivered by a trained ISO 9001 & 22000 lead auditor
- It is delivered by a trainer with first-hand knowledge and experience in high compliance operations where Food Safe also operates, such as the meat, dairy, and seafood sector. This allows us to transfer best practices.
Google Rating
Based on 1008 reviews
120
FOOD SECTOR GROWTH
396
5-STAR TRAINEE REVIEWS
100
FUN HAD
How we collaborate with food companies
HOW IT WORKS
Companies we work with
