Hard Skills
IntermediateFish Forming Machine OperationThe ability to set up, operate, and adjust specialized molding and forming equipment used to shape fish paste into uniform cakes.
BasicFood Safety and Sanitation (HACCP)Strict adherence to Hazard Analysis Critical Control Point protocols and hygiene standards to prevent cross-contamination during fish processing.
IntermediateIn-process Quality InspectionThe practice of monitoring fish cakes for specific weight, texture, and visual defects throughout the manufacturing cycle.
BasicIngredient ProportioningAccurately measuring and mixing fish mince with additives, binders, and seasonings according to standardized recipes.