Hard Skills
IntermediateFish Sorting and GradingThe ability to categorize seafood products based on species, size, weight, and predefined quality standards.
IntermediateQuality InspectionIdentifying signs of spoilage, parasites, disease, or physical damage in fish to ensure food safety.
FoundationalHACCP ComplianceAdherence to Hazard Analysis and Critical Control Points and general sanitation protocols in food processing.
FoundationalManual DexterityFine motor skills and hand-eye coordination required for the rapid handling and culling of fish on a moving conveyor.
FoundationalWaste ManagementProperly separating non-edible parts or by-products from the main processing line for secondary use or disposal.