Hard Skills
IntermediateBrine PreparationThe ability to calculate and mix water, salt, and chemical additives in precise ratios to create preservation solutions for seafood.
BasicFood Safety ComplianceKnowledge and application of HACCP and local hygiene regulations to prevent biological and chemical contamination.
BasicIndustrial Equipment SanitizationCleaning and disinfecting brining vats, mixing tanks, and pumps using specified chemical agents and protocols.
BasicManual Material HandlingSafely lifting, pulling, and maneuvering heavy containers of fish and bulk salt bags using ergonomic techniques.
IntermediateProcess MonitoringObserving immersion times and monitoring the physical state of fish during the brining cycle to ensure uniform curing.