Hard Skills
EntryFish Processing and TrimmingThe ability to clean, scale, and cut seafood into specified portions for canning using knives or specialized tools.
EntryFood Safety and SanitationKnowledge of hygiene protocols and sanitization procedures to prevent cross-contamination in a seafood processing environment.
EntryManual DexterityThe coordination of small muscle movements in the hands to perform rapid, repetitive tasks such as sorting and packaging.
IntermediateConveyor System MonitoringObserving automated belts and machinery to ensure the steady flow of product and identifying jams or equipment failures.
IntermediateHazard Analysis Critical Control Point (HACCP) ComplianceApplying specific industry standards for food safety during the canning and sealing process.
EntryWaste Management and SortingSeparating usable seafood parts from waste and ensuring proper disposal of by-products.
EntryOccupational Health and Safety (OHS)Adherence to safety protocols including the use of personal protective equipment (PPE) in wet and slippery conditions.