Training Built For the Real World Of Seafood
Vessel Food Safety & Handling
A course to equip vessel owners, skippers and crew with practical skills and confidence to deliver consistent, high-quality food safety practices that protects their brand and meets evolving industry requirements and expectations.
Price - FREE
For Queensland Residents**Proof of Queensland residency is required.
Price - $66
Non-Queensland Residents
Delivery
Self-paced online or via a remotely accessible app**app will need to be downloaded with internet prior to heading offshore and can be used without the internet.
Starts
Once you’ve enrolled and downloaded the app
Duration
1 hour
Languages
- English
- Tagalog - Coming Soon
- Bahasa Indonesian - Coming Soon
Introduction
Food safety & product handling for the wild catch sector, proving due diligence and safeguarding operations against potential liability.
This training program led by QSIA and ClearCut Seafood Training, was developed with input from industry experts and funded by the Department of Employment, Small Business, and Training (DESBT). It is tailored specifically for Queensland vessel operators and their crew, but available for all vessel operators across Australia.
This training aims to:
- help protect current vessel operations and brand reputation
- provide teams with the confidence to problem solve food safety and handling issues
- set a new benchmark of hygiene and cleanliness for the industry
- ensure a thriving future for the commercial wild-catch sector
Who Should Take This Course?
This course has been designed with both crew and management from micro-vessels to large operations in mind.
No matter if onboarding new staff or if you’ve been in the industry for years, this practical course is ideal as an introduction for new starters or as a refresher for seasoned veterans.
You should take this course if:
- You are a Queensland resident and work aboard a vessel as either crew, skipper or other management roles.
- You are a Australian resident and work aboard a vessel as either crew, skipper or other management roles
- You handle seafood products at any stage of the supply chain including, cleaning, chilling and/or cooking, packing of seafood
Benefits of the Course
Upon completion of the Vessel Food Safety & Handling Training you will:
Refresh your knowledge of food safety regulations and best practices
Maintain consistency across the crew, both seasonal and returning
Have secure systems in place to prove your seafood is of the highest quality
Protect your brand reputation
Receive a digital certificate of completion
Partners and Sponsors
This program is proudly funded and supported by the Queensland Government.
Want bespoke training modules for your vessel?
ClearCut’s training is the real deal. It’s not just theory; it’s practical, hands-on, and directly applicable to what we do every day. My team is more efficient and confident, and our standards have never been higher. This is training that works for the seafood industry.”
- Dave, Operations Manager, a seafood distributor
ClearCut’s training is the real deal. It’s not just theory; it’s practical, hands-on, and directly applicable to what we do every day. My team is more efficient and confident, and our standards have never been higher. This is training that works for the seafood industry.”
- Dave, Operations Manager, a seafood distributor
ClearCut’s training is the real deal. It’s not just theory; it’s practical, hands-on, and directly applicable to what we do every day. My team is more efficient and confident, and our standards have never been higher. This is training that works for the seafood industry.”
- Dave, Operations Manager, a seafood distributor
We’ve always prided ourselves on providing the highest quality Australian seafood. ClearCut’s training helped us reinforce those standards and gave our staff the tools to maintain our reputation for excellence. It’s an essential partner for anyone serious about quality.”
- Sarah, Owner, a family-run seafood market
What You Will Learn
Crew
Training Program
Introduction to Food Safety and Product Quality
Learn what food safety and product quality mean, why they matter on commercial vessels, and the legal responsibilities of crew in keeping seafood safe, as well as the serious consequences for consumers, businesses, and markets when these standards are not met.
Food Safety Hazards & Product Risk Levels
Explore what food safety hazards are (physical, biological and chemical), and where they could come from, whilst learning how to identify and reduce them. Understand contamination and its types, and recognise the difference between low-risk and high-risk seafood products.
Good Manufacturing Practices (GMPs)
Learn what GMPs are, and how they set the basic rules and steps that create a clean and safe food environment for handling seafood, covering personal health and hygiene, handwashing, PPE, effective cleaning, managing allergens, using chemicals, and pest control.
Seafood Processing
Learn how to handle seafood to maintain product quality and food safety requirements when processing seafood, including, managing storage and handling temperatures, checking and responding to temperature issues, cook chill practices, weighing and labelling legal requirements, and documentation.
Problem Solving
Learn how to solve problems when things go wrong by using the 5 W’s (Who, What, Where, When, Why) and the 5 Whys techniques to identify the root cause and prevent issues from happening again.
Skipper & Management
Training Program
Introduction to Food Safety and Product Quality
Learn what food safety and product quality mean, why they matter on commercial vessels, and the legal responsibilities of Management in keeping seafood safe, as well as the serious consequences for consumers, businesses, and markets when these standards are not met.
Legislation, Compliance & Exporting
Learn about the key legislation, compliance and export requirements for commercial vessels, including FSANZ standards, State and Territory regulations, and when you are registered vessel for export.
Food Safety Program
Learn why a food safety program is needed and what it is, including its three main components: HACCP, GMPs, and the Quality System, which together ensure seafood is handled safely and meets regulatory and market standards.
Controlling Food Safety Hazards
Learn how to control food safety hazards using Codex HACCP and an overview of how the system works. Explore what food safety hazards are (physical, biological and chemical), where they can come from, how to identify and reduce them, whilst understanding your responsibilities as a manger and the difference between low-risk and high-risk seafood products.
Good Manufacturing Practices (GMPs)
Learn what GMPs are, and how they set the basic rules and steps that create a clean and safe food environment for handling seafood, covering approved supplier programs, calibrations, product identification and traceability, product recall and withdrawal, personal health and hygiene, handwashing, PPE, effective cleaning, managing allergens, using chemicals, and pest control.
Seafood Processing
Learn how to handle seafood to maintain product quality, food safety and meet specification requirements when processing seafood, including, temperature control and storage, cook chill practices, packaging, ingredients and processing aids, weighing and labelling legal requirements, and documentation.
Problem Solving
Learn how to solve problems when things go wrong by using the 5 W’s (Who, What, Where, When, Why) and the 5 Whys techniques to identify the root cause and prevent issues from happening again, including handling customer complaints.
Meet Your Trainer
Meaghan Dodd
This course has been created by Meaghan Dodd, a highly regarded consultant and trainer for seafood and food manufacturing businesses. Based in Southeast Queensland, Meaghan has been working in the seafood industry for over 20 years and has been a certified trainer for over 6 of those years, delivering food safety training to teams around Australia.
