Hard Skills
IntermediateDrying Equipment OperationSetting up and operating mechanical or electrical drying equipment like kilns, ovens, or dehydrators to process fish products.
IntermediateProcess MonitoringObserving gauges, charts, and digital readouts to maintain specific temperature and humidity levels required for drying seafood.
IntermediateFood Safety ComplianceAdhering to Hazard Analysis and Critical Control Points (HACCP) and sanitation standards to prevent contamination during the drying process.
Entry-levelQuality InspectionManually or visually inspecting dried fish to ensure they meet specifications for color, texture, and moisture content.