Industry Training


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





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



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



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



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



Health & Safety

UNIT	UNIT STANDARD DESCRIPTION
497	Demonstrate Knowledge of Workplace Health and Safety Requirements





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



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



Freeze, Chill, Thaw

UNIT	UNIT STANDARD DESCRIPTION
6201	Freeze Seafood Product
6202	Chill Seafood Product and Operate a Chiller
6203	Thaw Seafood Product



Fish Identification

UNIT	UNIT STANDARD DESCRIPTION
16712	Identify Seafood Species in the NZ Seafood Industry



Spoilage

UNIT	UNIT STANDARD DESCRIPTION
5316	Describe Seafood Spoilage Factors and their Controls
5328	Identify Characteristics of Seafood Quality



Deckhand Courses

UNIT	UNIT STANDARD DESCRIPTION
	Deckhand Courses