The hygiene team is responsible for ensuring that all processing areas, equipment, and tools are clean and sanitary. They follow strict hygiene protocols to prevent contamination and maintain the quality and safety of the seafood products. This involves regular cleaning, sanitizing, and monitoring of the processing environment to meet regulatory standards and ensure that the final products are safe for consumption.

Entry Requirements

No experience necessary.

Career Progression 

Hygiene team workers can jump to many different parts of a seafood business such as a team leader, office based roles, a machine operators or logistics.

If you are employed in the seafood sector you can work towards gaining the New Zealand Certificate in Seafood Processing Level 3 - Cleaning and Sanitation strand.

You can find more information on these qualifications and download enrolment forms  here.