Hard Skills
IntermediateFish Roe Grading and SortingThe ability to categorize fish eggs based on specific criteria such as color, size, maturity, and texture to determine market grade.
AdvancedFood Safety and HACCP ComplianceStrict adherence to Hazard Analysis and Critical Control Points protocols and hygiene standards to prevent bacterial contamination in seafood.
IntermediatePrecision Manual HandlingThe physical capability to handle delicate fish membranes and eggs with speed and care to prevent breakage during processing.
IntermediateBrining and Curing ManagementManaging the concentration of salt solutions and the timing of the curing process to achieve specific flavor and preservation profiles for roe.
BasicIndustrial Equipment SanitationPerforming deep cleaning and chemical disinfection of conveyor belts, screens, and containers used in egg processing.