Hard Skills
IntermediateFish Filleting and TrimmingThe technical ability to use specialized knives to remove bones, skin, and fins while maximizing meat yield and minimizing waste.
Entry-levelFood Safety Compliance (HACCP)Adhering to Hazard Analysis and Critical Control Point protocols to prevent biological, chemical, and physical contamination.
IntermediateSeafood Quality InspectionIdentifying signs of spoilage, parasites, or physical damage in raw seafood through sensory evaluation.
Entry-levelCold-Chain MaintenanceMonitoring and maintaining correct temperatures for products during processing to prevent bacterial growth.
Entry-levelOccupational Health and Safety (PPE)Correct use of safety gear such as chainmail gloves, non-slip boots, and thermal wear to prevent workplace injuries.