Hard Skills
ExpertSensory EvaluationThe use of physical senses including sight, smell, and touch to assess the freshness, texture, and quality of fish and fish products.
AdvancedHACCP ComplianceKnowledge and application of Hazard Analysis Critical Control Point principles to identify and manage food safety risks.
IntermediateSpecies IdentificationThe ability to accurately distinguish between various species of fish and shellfish to verify labeling and prevent fraud.
IntermediateSanitation Standard Operating Procedures (SSOP)Monitoring and documenting the cleaning and sanitizing procedures within fish processing facilities.
IntermediateSampling MethodologyStatistically sound techniques for selecting representative portions of fish batches for laboratory analysis or inspection.
IntermediateTechnical ReportingThe systematic recording of inspection findings, non-compliance issues, and corrective actions in formal documents.
AdvancedCold Chain MonitoringTracking and verifying the temperature history of fish products during storage and transportation to ensure safety.