Hard Skills
IntermediateIndustrial Machine OperationThe ability to set up, monitor, and operate specialized equipment such as heading, gutting, skinning, and filleting machines.
AdvancedHACCP and Food Safety ComplianceKnowledge of Hazard Analysis and Critical Control Points standards to maintain hygiene and prevent cross-contamination.
IntermediateSeafood Quality AssessmentThe skill of inspecting raw fish or shellfish for freshness, defects, parasites, and proper grading according to size and species.
IntermediateManual Dexterity and Hand-Eye CoordinationThe ability to perform rapid, precise hand movements for trimming, sorting, or feeding products into machinery.
BasicEquipment Sanitation and MaintenancePerforming routine cleaning, disinfection, and basic troubleshooting of processing lines and conveyor systems.
IntermediateOccupational Health and Safety (OHS)Adherence to safety protocols regarding sharp tools, heavy machinery, wet surfaces, and cold-storage environments.