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
           
↑ Top          
           
           
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
       
↑ Top          
           
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
           
↑ Top          
           
Freeze, Chill, Thaw
 
UNIT UNIT STANDARD DESCRIPTION
6201 Freeze Seafood Product
6202 Chill Seafood Product and Operate a Chiller
6203 Thaw Seafood Product
           
↑ Top          
           
Spoilage
 
UNIT UNIT STANDARD DESCRIPTION

5316

Describe Seafood Spoilage Factors and their Controls
5328 Identify Characteristics of Seafood Quality
           
↑ Top          
           
Knife Handling
 
UNIT UNIT STANDARD DESCRIPTION
15656 Describe Company Specifications for Seafood Product
   
       
       
↑ Top          
           
Health & Safety
 
UNIT UNIT STANDARD DESCRIPTION

497

Demonstrate Knowledge of Workplace Health and Safety Requirements
       
       
↑ Top          
           
Fish Identification
 
UNIT UNIT STANDARD DESCRIPTION

16712

Identify Seafood Species in the NZ Seafood Industry
           
↑ Top          
           
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
           
↑ Top          
       
6200

Grade and Pack Seafood to Company Specifications

View Unit Standard

↑ Top

6204

Weigh, Close and Label Seafood Products

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

     
       
5316

Describe Seafood Spoilage Factors and their Controls

View Unit Standard

↑ Top

       
5328

Identify Characteristics of Seafood Quality

View Unit Standard

↑ Top

15656

Describe Company Specifications for Seafood Product

View Unit Standard

↑ Top

497

Demonstrate Knowledge of Workplace Health and Safety Requirements

View Unit Standard

↑ Top

16712

Identify Seafood Species in the NZ Seafood Industry

View Unit Standard

↑ Top

6212

Clean and Sanitise a Seafood Processing Plant

View Unit Standard

↑ Top