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Dramatically Improve Your People's Skills with Cost Effective Training.
Seafood Directions offers a host of vocational training courses available to the seafood industry. Training can include full certificates courses (I, II and III) or specialised units within the Seafood Processing, Sales and Distribution streams and include subjects such as:
- Seafood processing
- Food processing
- Occupational health and safety
- Quality assurance and product safety
- Sales and distribution
Funding is often available to assist in the up skilling of your staff.
"This year alone Seafood Directions is training over 30 trainees in certificate III Seafood Processing throughout SE QLD and has conducted over 35 RPL's to certificate III level."
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Seafood Food Safety Training
This training program is designed from the core module 'basic food handling' in the seafood industry training package and is for all people working within seafood organisations. It is also appropriate for those who work in seafood processing, aquaculture and wild catch industries and is a preliminary program for those companies implementing HACCP systems and for all employees within the Seafood Industry who require an awareness of HACCP and associated principles.
The course focuses on the following:
- Contamination and spoilage by physical objects, chemicals and micro-organisms.
- The risks & consequences of food safety hazards including food spoilage and food poisoning
- Bacteria, pathogens, yeast & moulds, & viruses
- Cross contamination
- Potentially hazardous situations foods
- Preventing food poisoning and food spoilage
- Personal hygiene for food handlers
- Pests
- Controlling time and temperature
- Introduction to HACCP
- Legislation
Implementation of Food Safety Systems
This training program is designed to assist participants in understanding the requirements of a food safety system and the methods when developing a food safety system. It is also appropriate for companies implementing HACCP systems and for all employees within the Seafood Industry who require an awareness of HACCP and associated principles.
The course focuses on the following:
- Identify the areas to be covered including within a food safety system including good manufacturing practices, management practices, roles and responsibilities, standard operating procedures and the HACCP System
- Identify hazards that are reasonably expected to occur and establish appropriate methods of control
- Describe the appropriate monitoring requirements for each food safety hazard
- Describe corrective action requirements in the event that acceptable limits or requirements of support programs are not met
- Develop documentation relating to the maintenance of the food safety program. This may include Standard Operating Procedures, processing parameters and recording devices such as log sheets and internal auditing systems.
Occupational health and safety
This training program is designed from the core module 'Meet OH&S requirements' in the seafood industry training package and is for all people working within seafood organisations. It is also appropriate for those who work in seafood processing, aquaculture and wild catch industries and is a preliminary program for those companies implementing a OH&S system and for all employees within the Seafood Industry who require an awareness of OH&S principles.
The course focuses on the following:
- Follow workplace procedures for hazard identification and risk control.
- Render appropriate emergency procedures
- Participate in arrangements for maintaining health and safety of all people in the workplace.
Further training units including Risk assessment, Developing OH&S systems and Organising emergency response teams are also available.
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