Hard Skills
IntermediateFilleting Machine CalibrationAdjusting machine blades, guides, and conveyors to suit specific fish species and sizes for precise cutting and bone removal.
FoundationalFood Safety Protocols (HACCP)Adhering to Hazard Analysis and Critical Control Points standards to prevent biological or physical contamination during processing.
IntermediateProduction Yield MonitoringEvaluating the ratio of finished fillet weight to raw fish weight to ensure the machine is operating at peak economic performance.
IntermediateMechanical TroubleshootingIdentifying and resolving minor mechanical malfunctions or blade dullness during high-speed operation.
FoundationalWorkplace Safety (LOTO)Following Lockout-Tagout procedures and utilizing personal protective equipment while servicing sharp mechanical components.