Hard Skills
IntermediateTemperature Monitoring and ControlThe ability to monitor and regulate the temperature settings of cooling units to ensure fish products are stored within safe parameters.
BasicFood Safety Compliance (HACCP)Adhering to Hazard Analysis and Critical Control Points protocols to maintain hygiene and safety standards in fish processing.
BasicManual Material HandlingThe safe physical movement, lifting, and stacking of fish crates and pallets within the cooling facility.
IntermediateEquipment Maintenance and TroubleshootingIdentifying malfunctions in cooling units and performing routine cleaning or basic technical troubleshooting.
BasicDocumentation and Record-KeepingAccurately recording temperature logs, inventory levels, and storage times for regulatory and operational purposes.