Pre-Employment 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	Packing Seafood
2	Safe Work Practices
3	Hygiene and Handling
4	Freeze, Chill, Thaw
5	Spoilage
6	Knife Handling
7	Health and Safety
8	Fish Identification
9	Cleaning and Sanitising





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




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



Spoilage

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



Knife Handling

UNIT	UNIT STANDARD DESCRIPTION
15656	Describe Company Specifications for Seafood Product





Health & Safety

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




Fish Identification

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



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

6201 Freeze Seafood Product View Unit Standard

6202 Chill Seafood Product and Operate a Chiller View Unit Standard

6203 Thaw Seafood Product View Unit Standard


5316 Describe Seafood Spoilage Factors and their Controls View Unit Standard

5328 Identify Characteristics of Seafood Quality View Unit Standard